2(5H)-Furanone, 5-ethyl-
- Formula: C6H8O2
- Molecular weight: 112.1265
- IUPAC Standard InChI: InChI=1S/C6H8O2/c1-2-5-3-4-6(7)8-5/h3-5H,2H2,1H3
- IUPAC Standard InChIKey: GOUILHYTHSOMQJ-UHFFFAOYSA-N
- CAS Registry Number: 2407-43-4
- 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: 2-Hexen-4-olide; 4-Hydroxy-2-hexenoic acid lactone; 5-Ethyl-2(5H)-furanone; 4-Hydroxyhex-2-enoic acid lactone; 5-Ethyl-(5H)-furan-2-one; 5-Ethyldihydro-2(5H)-furanone; 5-ethylfuran-2(5H)-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 |
|---|---|---|---|---|
| Active phase | SOLGel-Wax | SOLGel-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 60. | 60. |
| Carrier gas | Helium | Helium | Helium | |
| Substrate | ||||
| Column diameter (mm) | 0.53 | 0.53 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.25 | |
| Program | 40 0C 7 0C/min -> 180 0C 10 0C/min -> 240 0C (10 min) | not specified | not specified | 60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0C |
| I | 1745. | 1760. | 1750. | 1757. |
| Reference | Shu and Shen, 2008 | Shu and Shen, 2008 | Buttery and Takeoka, 2004 | Kim. J.H., Ahn, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | 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.
Shu and Shen, 2008
Shu, N.; Shen, H.,
Aroma-impact compounds in Lysimachia foenum-graecum extracts,
Flavour Fragr. J., 2008, 24, 1, 1-6, https://doi.org/10.1002/ffj.1908
. [all data]
Buttery and Takeoka, 2004
Buttery, R.G.; Takeoka, G.R.,
Some unusual minor volatile components of tomato,
J. Agric. Food Chem., 2004, 52, 20, 6246-6266, https://doi.org/10.1021/jf040176a
. [all data]
Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W.,
Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce,
Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6
. [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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