2-Heptenal
- Formula: C7H12O
- Molecular weight: 112.1696
- IUPAC Standard InChI: InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h5-7H,2-4H2,1H3
- IUPAC Standard InChIKey: NDFKTBCGKNOHPJ-UHFFFAOYSA-N
- CAS Registry Number: 2463-63-0
- 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: 2-Hepten-1-al; hept-2-enal
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Van Den Dool and Kratz 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 | DB-Wax | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB |
| Column length (m) | 60. | 50. | 50. | 50. |
| Carrier gas | He | |||
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.5 | |||
| Tstart (C) | 30. | 60. | 60. | 60. |
| Tend (C) | 160. | 220. | 220. | 220. |
| Heat rate (K/min) | 3. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 5. | 5. | |
| Final hold (min) | 5. | 30. | 30. | 30. |
| I | 1352. | 1321. | 1320. | 1313. |
| Reference | Beauchene, Grua-Priol, et al., 2000 | Chevance, Farmer, et al., 2000 | Chevance and Farmer, 1999 | Chevance and Farmer, 1999, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Beauchene, Grua-Priol, et al., 2000
Beauchene, D.; Grua-Priol, J.; Lamer, T.; Demaimay, M.; Quemeneur, F.,
Concentration by pervaporation of aroma compounds from Fucus serratus,
J. Sci. Food Agric., 2000, 75, 451-458. [all data]
Chevance, Farmer, et al., 2000
Chevance, F.F.V.; Farmer, L.J.; Desmond, E.M.; Novelli, E.; Troy, D.J.; Chizzolini, R.,
Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products,
J. Agric. Food Chem., 2000, 48, 8, 3476-3484, https://doi.org/10.1021/jf991211u
. [all data]
Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d
. [all data]
Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J.,
Release of volatile odor compounds from full-fat and reduced-fat frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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