2-Undecenal
- Formula: C11H20O
- Molecular weight: 168.2759
- IUPAC Standard InChI: InChI=1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+
- IUPAC Standard InChIKey: PANBRUWVURLWGY-MDZDMXLPSA-N
- CAS Registry Number: 2463-77-6
- 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. - Species with the same structure:
- Stereoisomers:
- Other names: Undec-2-enal; 2-Undecen-1-al
- Information on this page:
- Other data available:
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Kovats' 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 |
|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-5 | DB-5 |
| Column length (m) | 60. | 60. | 30. | 30. |
| Carrier gas | He | He | ||
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.13 | 0.13 |
| Phase thickness (μm) | 0.25 | 0.25 | ||
| Tstart (C) | 30. | 30. | 30. | 30. |
| Tend (C) | 220. | 220. | 280. | 280. |
| Heat rate (K/min) | 2. | 2. | 10. | 10. |
| Initial hold (min) | 4. | 4. | 2. | 2. |
| Final hold (min) | 3. | 3. | ||
| I | 1339. | 1346. | 1376. | 1376. |
| Reference | Takeoka, Perrino, et al., 1996 | Takeoka, Perrino, et al., 1996 | Ramarathnam, Rubin, et al., 1993 | Ramarathnam, Rubin, et al., 1993, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Kovats' 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.
Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R.,
Volatile constituents of used frying oils,
J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m
. [all data]
Ramarathnam, Rubin, et al., 1993
Ramarathnam, N.; Rubin, L.J.; Diosady, L.L.,
Studies on meat flavor. 3. A novel method for trapping volatile components from uncured and cured pork,
J. Agric. Food Chem., 1993, 41, 6, 933-938, https://doi.org/10.1021/jf00030a019
. [all data]
Ramarathnam, Rubin, et al., 1993, 2
Ramarathnam, N.; Rubin, L.J.; Diosady, L.L.,
Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken,
J. Agric. Food Chem., 1993, 41, 6, 939-945, https://doi.org/10.1021/jf00030a020
. [all data]
Notes
Go To: Top, Kovats' 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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