2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-
- Formula: C7H10O2
- Molecular weight: 126.1531
- IUPAC Standard InChI: InChI=1S/C7H10O2/c1-2-5-3-4-6(8)7(5)9/h9H,2-4H2,1H3
- IUPAC Standard InChIKey: JHWFWLUAUPZUCP-UHFFFAOYSA-N
- CAS Registry Number: 21835-01-8
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: 3-Ethyl-2-hydroxy-2-cyclopenten-1-one; 2-Cyclopenten-1-one, 2-hydroxy-3-ethyl; 2-Hydroxy-3-ethyl-2-cyclopenten-1-one; 3-Ethyl-2-hydroxy-2-cyclopentenone; 3-Ethyl-2-hydroxycyclopent-2-en-1-one; 3-Ethyl-2-hydroxycyclopenten-1-one
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Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
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
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | HP-FFAP | DB-Wax | DB-Wax | HP-FFAP |
| Column length (m) | 25. | 60. | 60. | 25. |
| Carrier gas | Helium | Helium | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.25 | 0.5 |
| Tstart (C) | 45. | 40. | 50. | 45. |
| Tend (C) | 220. | 210. | 200. | 220. |
| Heat rate (K/min) | 15. | 2. | 2. | 15. |
| Initial hold (min) | 5. | |||
| Final hold (min) | 70. | 90. | ||
| I | 1926. | 1924. | 1845. | 1926. |
| Reference | Wanakhachornkrai and Lertsiri, 9999 | Moon and Shibamoto, 2009 | Fujioka and Shibamoto, 2006 | Wanakhachornkrai and Lertsiri, 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
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]
Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T.,
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e
. [all data]
Fujioka and Shibamoto, 2006
Fujioka, K.; Shibamoto, T.,
Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity,
J. Agric. Food Chem., 2006, 54, 16, 6054-6058, https://doi.org/10.1021/jf060460x
. [all data]
Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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