2-Nonenal
- Formula: C9H16O
- Molecular weight: 140.2227
- IUPAC Standard InChIKey: BSAIUMLZVGUGKX-UHFFFAOYSA-N
- CAS Registry Number: 2463-53-8
- 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. - Stereoisomers:
- Other names: Non-2-enal; 2-Nonen-1-al; β-Hexylacrolein; α-Nonenyl aldehyde
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- Other data available:
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Normal alkane RI, non-polar column, custom temperature program
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 | Capillary |
---|---|---|---|---|---|
Active phase | SLB-5 MS | SLB-5 MS | OV-1 | DB-1 | DB-1 |
Column length (m) | 30. | 30. | 30. | 60. | 60. |
Carrier gas | Helium | Helium | Helium | N2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Program | not specified | not specified | 40 0C 2 0C/min -> 130 0C (5 min) 10 0C/min -> 230 0C (15 min) | 40C(1min) => 5C/min => 150C => 10C/min => 200C(9min) | 33C(5min) => 2C/min => 50c => 5C/min => 225C |
I | 1163. | 1164. | 1124. | 1135. | 1123. |
Reference | Mondello, 2012 | Mondello, 2012 | Yu, Li, et al., 2009 | Lin, Peng, et al., 2007 | Cramer, Mattinson, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | MDN-5 | MDN-5 | DB-5 | RTX-5 MS |
Column length (m) | 60. | 30. | 30. | 60. | 60. |
Carrier gas | He | Helium | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.25 | 0.5 |
Program | 40C (4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250 C (10min) | 30 0C (1 min) ballistically -> 60 0C 2 0C/min -> 120 0C 5 0C/min -> 280 0C (5 min) | 35 0C (1 min) 120 0C/min -> 60 0C 2 0C/min -> 280 0C | 35C => 5C/min => 120C => 2C/min => 160C => 7C/min => 250C | 35C (3min) => 10C/min => 50C => 4C/min => 200C => 50C/min => 250C (10min) |
I | 1148. | 1127. | 1124. | 1161. | 1167. |
Reference | Machiels, Istasse, et al., 2004 | Moretti, Madonia, et al., 2004 | Turchimi, Mentasti, et al., 2004 | Chung, Heymann, et al., 2003 | Machiels and Istasse, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | CP Sil 8 CB | Methyl Silicone | SE-54 | SE-54 |
Column length (m) | 60. | 50. | 50. | |
Carrier gas | He | |||
Substrate | ||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | |
Phase thickness (μm) | 0.25 | |||
Program | not specified | not specified | 35 0C (5 min) 8 0C/min -> 200 0C 2 0C/min -> 250 0C | 35C(5min) => 8C/min => 200C => 2C/min => 250C |
I | 1173. | 1130. | 1168. | 1160. |
Reference | Duckham, Dodson, et al., 2001 | Misharina, 1995 | Um, Bailey, et al., 1992 | Suzuki and Bailey, 1985 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
Mondello, 2012
Mondello, L.,
HS-SPME-GCxGC-MS analysis of Yerba Mate (Ilex paraguariensis)
in Shimadzu GC-GC application compendium of comprehensive 2D GC, Vol. 1-5, Shimadzu Corp., 2012, 1-29. [all data]
Yu, Li, et al., 2009
Yu, L.-F.; Li, X.-R.; Liu, S.-Y.; Xu, G.-W.; Liang, Y.-Z.,
Comparative analysis of essential components between the herbal pair Radix Saposhnikoviae-Rhizoma seu Radix Notopterygii and its single herbs by GC-MS combined with a chemometric resolution method,
Anal. Methods, 2009, 1, 1, 45-51, https://doi.org/10.1039/b9ay00044e
. [all data]
Lin, Peng, et al., 2007
Lin, L.-Y.; Peng, C.-H.; Wang, H.-E.; Wu, T.-H.; Chen, C.-C.; Yu, T.-H.; Wu, C.-M.; Peng, R.Y.,
Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC-MS analysis,
Flavour Fragr. J., 2007, 22, 4, 274-279, https://doi.org/10.1002/ffj.1792
. [all data]
Cramer, Mattinson, et al., 2005
Cramer, A.-C.J.; Mattinson, D.S.; Fellman, J.K.; Baik, B.-K.,
Analysis of volatile compounds from various types of barley cultivars,
J. Agric. Food Chem., 2005, 53, 19, 7526-7531, https://doi.org/10.1021/jf0506939
. [all data]
Machiels, Istasse, et al., 2004
Machiels, D.; Istasse, L.; van Ruth, S.M.,
Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls,
Food Chem., 2004, 86, 3, 377-383, https://doi.org/10.1016/j.foodchem.2003.09.011
. [all data]
Moretti, Madonia, et al., 2004
Moretti, V.M.; Madonia, G.; Diaferia, C.; Mentasti, T.; Paleari, M.A.; Panseri, S.; Pirone, G.; Gandini, G.,
Chemical and microniological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions,
Meat Sci., 2004, 66, 4, 845-854, https://doi.org/10.1016/j.meatsci.2003.08.006
. [all data]
Turchimi, Mentasti, et al., 2004
Turchimi, G.N.; Mentasti, T.; Carpino, F.; Panseri, S.; Moretti, V.M.; Valfre, F.,
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trurra L.) fillet,
J. Appl. Ichtyol., 2004, 20, 1, 71-75, https://doi.org/10.1046/j.0175-8659.2003.00522.x
. [all data]
Chung, Heymann, et al., 2003
Chung, S.-J.; Heymann, H.; Grün, I.U.,
Application of GPA and PLSR in correlating sensory and chemical data sets,
Food Qual. Pref., 2003, 14, 5-6, 485-495, https://doi.org/10.1016/S0950-3293(03)00010-7
. [all data]
Machiels and Istasse, 2003
Machiels, D.; Istasse, L.,
Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat,
Talanta, 2003, 61, 4, 529-537, https://doi.org/10.1016/S0039-9140(03)00319-9
. [all data]
Duckham, Dodson, et al., 2001
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars,
Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4
. [all data]
Misharina, 1995
Misharina, T.A.,
Sorption regularities of sulfur- and oxygen-containing compounds in chromatography and their application in identification of volatile organic compounds, Diss. degree of Dr. Sci. (Chemistry), 1995, 52. [all data]
Um, Bailey, et al., 1992
Um, K.W.; Bailey, M.E.; Clarke, A.D.; Chao, R.R.,
Concentration and identification of volatile compounds from heated beef fat using supercritical CO2 extraction-gas liquid chromatography/mass spectrometry,
J. Agric. Food Chem., 1992, 40, 9, 1641-1646, https://doi.org/10.1021/jf00021a033
. [all data]
Suzuki and Bailey, 1985
Suzuki, J.; Bailey, M.E.,
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat,
J. Agric. Food Chem., 1985, 33, 3, 343-347, https://doi.org/10.1021/jf00063a006
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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