γ-Dodecalactone
- Formula: C12H22O2
- Molecular weight: 198.3019
- IUPAC Standard InChI: InChI=1S/C12H22O2/c1-2-3-4-5-6-7-8-11-9-10-12(13)14-11/h11H,2-10H2,1H3
- IUPAC Standard InChIKey: WGPCZPLRVAWXPW-UHFFFAOYSA-N
- CAS Registry Number: 2305-05-7
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: 2(3H)-Furanone, dihydro-5-octyl-; γ-n-Octyl-γ-n-butyrolactone; γ-Dodecanolactone; γ-Octyl-γ-butyrolactone; Dodecanoic acid, 4-hydroxy-, γ-lactone; Dodecanolide-1,4; 4-Dodecanolide; 4-Hydroxydodecanoic acid lactone; 4-Hydroxydodecanoic acid, γ-lactone; 2-(3H)-Furanone, 5-octyldihydro-; γ-Dodecanolide; Dodecan-4-olide; (.+/-.)-4-n-Octylbutyrolactone; Dihydro-5-octyl-2(3H)-furanone; NSC 26511; 5-octyldihydro-2(3H)-furanone; dihydro-5-octylfuran-2(3H)-one
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Normal alkane RI, polar column, custom temperature program
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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
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | EC-1000 | DB-Wax | HP Innowax FSP | CP-Wax 58CB | Carbowax 20M |
| Column length (m) | 30. | 60. | 25. | 50. | |
| Carrier gas | Hydrogen | N2 | Helium | Helium | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.70 | |
| Phase thickness (μm) | 0.25 | 0.25 | 0.20 | ||
| Program | not specified | 35 0C (9 min) 5 0C/min -> 80 0C 1 0C/min -> 100 0C 16 0C/min -> 210 0C (20 min) | 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C | 40 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min) | not specified |
| I | 2395. | 2399. | 2396. | 2333. | 2379. |
| Reference | Delabre and Bendall, 9999 | Sampaio, Garruti, et al., 2011 | Tabanca N., Demirci B., et al., 2007 | Tokitomo, Steihaus, et al., 2005 | Saura, LAencina, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | FFAP | Polyethylene Glycol |
| Column length (m) | ||
| Carrier gas | ||
| Substrate | ||
| Column diameter (mm) | ||
| Phase thickness (μm) | ||
| Program | not specified | not specified |
| I | 2369. | 2379. |
| Reference | Guth and Grosch, 1993 | Grundschober, 1991 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Delabre and Bendall, 9999
Delabre, M.-L.; Bendall, J.F.,
Flavour ingredients from fermented dairy streams,
Expression of Multidisciplinary Flavour Sci., 9999, 375-378. [all data]
Sampaio, Garruti, et al., 2011
Sampaio, K.S.; Garruti, D.S.; Franco, M.R.B.; Janzantti, N.S.; Da Silva, M.A.AP.,
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration,
J. Sci. Food Agric., 2011, 91, 10, 1801-1809, https://doi.org/10.1002/jsfa.4385
. [all data]
Tabanca N., Demirci B., et al., 2007
Tabanca N.; Demirci B.; Crockett S.L.; Baser K.H.C.; Wedge D.E.,
Chemical composition and antifungal activity of Arnica longifolia, Aster hesperius, and Chrysothamnus nauseosus essential oils,
J. Agric. Food Chem., 2007, 55, 21, 8430-8435, https://doi.org/10.1021/jf071379c
. [all data]
Tokitomo, Steihaus, et al., 2005
Tokitomo, Y.; Steihaus, M.; Buttner, A.; Schieberle, P.,
Odor-Active Constituents in Fresh Pineapple (ananas comosus [L.] Merr.) by Quamtitative and Sensory Evaluations,
Biosci. Biotechnol, Biochem,, 2005, 69, 7, 1323-1330, https://doi.org/10.1271/bbb.69.1323
. [all data]
Saura, LAencina, et al., 2003
Saura, D.; LAencina, J.; Perez-Lopez, A.J.; Lizama, V.; Carbonell-Barrachina, A.A.,
Aroma of canned peach halves acidified with clarified lemon juice,
J. Food Sci., 2003, 68, 3, 1080-1085, https://doi.org/10.1111/j.1365-2621.2003.tb08292.x
. [all data]
Guth and Grosch, 1993
Guth, H.; Grosch, W.,
12-Methyltridecanal, a species-specific odorant of stewed beef,
Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035
. [all data]
Grundschober, 1991
Grundschober, F.,
The identification of individual components in flavourings and flavoured foods,
Z. Lebensm. Unters. Forsch., 1991, 192, 6, 530-534, https://doi.org/10.1007/BF01202508
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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