2-Heptenal
- Formula: C7H12O
- Molecular weight: 112.1696
- 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, non-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 | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | CP-Sil 8CB-MS | CP Sil 8 CB | CP-Sil 8CB-MS | CP Sil 8 CB |
Column length (m) | 30. | 60. | 60. | 60. | 50. |
Carrier gas | He | 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 | |
Tstart (C) | 50. | 40. | 40. | 40. | 60. |
Tend (C) | 200. | 280. | 250. | 280. | 220. |
Heat rate (K/min) | 6. | 4. | 4. | 4. | 4. |
Initial hold (min) | 1.5 | 2. | 8. | 2. | 5. |
Final hold (min) | 5. | 5. | 10. | 30. | |
I | 960. | 963. | 959. | 963. | 952. |
Reference | Weissbecker, Holighaus, et al., 2004 | Bruna, Hierro, et al., 2003 | Oruna-Concha, Ames, et al., 2002 | Bruna, Hierro, et al., 2001 | Chevance and Farmer, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Packed | Packed |
---|---|---|---|---|---|
Active phase | BPX-5 | BPX-5 | OV-101 | Apiezon M | Apiezon M |
Column length (m) | 50. | 50. | 50. | 1.5 | 1.5 |
Carrier gas | He | He | He | N2 | N2 |
Substrate | Celite 545 | Celite 545 | |||
Column diameter (mm) | 0.32 | 0.32 | 0.31 | ||
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | ||
Tstart (C) | 50. | 50. | 50. | 75. | 75. |
Tend (C) | 250. | 250. | 250. | 200. | 200. |
Heat rate (K/min) | 4. | 4. | 4. | 6. | 6. |
Initial hold (min) | 5. | 5. | |||
Final hold (min) | 5. | 5. | |||
I | 940. | 968. | 936. | 927. | 930. |
Reference | Mandin, Duckham, et al., 1999 | Mandin, Duckham, et al., 1999 | Misharina, Golovnya, et al., 1992 | Golovnya and Uraletz, 1971 | Golovnya and Uraletz, 1971 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Weissbecker, Holighaus, et al., 2004
Weissbecker, B.; Holighaus, G.; Schütz, S.,
Gas chromatography with mass spectrometric and electroantennographic detection: analysis of wood odorants by direct coupling of insect olfaction and mass spectrometry,
J. Chromatogr. A, 2004, 1056, 1-2, 209-216, https://doi.org/10.1016/j.chroma.2004.06.120
. [all data]
Bruna, Hierro, et al., 2003
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A.,
Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages,
Int. J. Food Microbiol., 2003, 85, 1-2, 111-125, https://doi.org/10.1016/S0168-1605(02)00505-6
. [all data]
Oruna-Concha, Ames, et al., 2002
Oruna-Concha, M.J.; Ames, J.M.; Bakker, J.,
Comparison of the volatile components of eight cultivars of potato after microwave baking,
Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819
. [all data]
Bruna, Hierro, et al., 2001
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A.,
The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages,
Meat Sci., 2001, 59, 1, 97-107, https://doi.org/10.1016/S0309-1740(01)00058-4
. [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]
Mandin, Duckham, et al., 1999
Mandin, O.; Duckham, S.C.; Ames, J.M.,
Volatile compounds from potato-like model systems,
J. Agric. Food Chem., 1999, 47, 6, 2355-2359, https://doi.org/10.1021/jf981277+
. [all data]
Misharina, Golovnya, et al., 1992
Misharina, T.A.; Golovnya, R.V.; Artamonova, M.P.; Zhuravskaya, N.K.,
Identification of volatile components of a model system with meat aroma,
Zh. Anal. Khim., 1992, 47, 850-857. [all data]
Golovnya and Uraletz, 1971
Golovnya, V.; Uraletz, V.P.,
Gas chromatographic analysis of flavour components with correlation isothermal retention indices,
J. Chromatogr., 1971, 61, 65-71, https://doi.org/10.1016/S0021-9673(00)92384-7
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-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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