2-Cyclopenten-1-one, 2-hydroxy-3,4-dimethyl-

• Formula: C₇H₁₀O₂
• Molecular weight: 126.1531
• IUPAC Standard InChI: InChI=1S/C7H10O2/c1-4-3-6(8)7(9)5(4)2/h4,9H,3H2,1-2H3 Copy

  
• IUPAC Standard InChIKey: GXUQPCUHTNAVRJ-UHFFFAOYSA-N Copy
• CAS Registry Number: 21835-00-7
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: 3,4-Dimethyl-2-hydroxycyclopent-2-en-1-one; 2-Hydroxy-3,4-dimethyl-2-cyclopenten-1-one; 3,4-Dimethyl-2-hydroxy-2-cyclopentenone; 3,4-Dimethylcyclopentenolone (DMCP); 2-Hydroxy-3,4-dimethylcyclopent-2-en-1-one
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• Information on this page:
  • Gas Chromatography
  • References
  • Notes
• Other data available:
  • Mass spectrum (electron ionization)
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Gas Chromatography

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Van Den Dool and Kratz RI, polar column, temperature ramp

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Normal alkane RI, non-polar column, temperature ramp

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Normal alkane RI, non-polar column, custom temperature program

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Normal alkane RI, polar column, temperature ramp

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Normal alkane RI, polar column, custom temperature program

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References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L., Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341 . [all data]

Nishimura and Mihara, 1990
Nishimura, O.; Mihara, S., Investigation of 2-hydroxy-2-cyclopenten-1-ones in roasted coffee, J. Agric. Food Chem., 1990, 38, 4, 1038-1041, https://doi.org/10.1021/jf00094a027 . [all data]

Blank, Sen, et al., 1992
Blank, I.; Sen, A.; Grosch, W., Potent odorants of the roasted powder and brew of Arabica coffee, Z. Lebensm. Unters Forsch., 1992, 195, 3, 239-245, https://doi.org/10.1007/BF01202802 . [all data]

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322 . [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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