2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-

Formula: C₁₀H₁₆O₂
Molecular weight: 168.2328
IUPAC Standard InChI: InChI=1S/C10H16O2/c1-2-3-4-6-9-7-5-8-10(11)12-9/h3-4,9H,2,5-8H2,1H3/b4-3-
IUPAC Standard InChIKey: XPPALVZZCMPTIV-ARJAWSKDSA-N
CAS Registry Number: 25524-95-2
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:
- 7-decen-5-olide
- trans-7-decen-5-olide
Other names: 5-Hydroxy-7(Z)-decenoic acid-δ-lactone; Jasmine lactone; Jasminlactone; (Z)-7-Decen-5-olide; δ-Jasmine lactone; cis-7-Decen-5-olide; Dec-7-en-5-olide, (Z)-; Dec-7(Z)-en-5-olide; (Z)-Dec-7-en-5-olide; cis-Jasmin lactone; Jasmolactone, δ-; (Z)-dec-7-en-5-olide [jasmine lactone]; (Z)-tetrahydro-6-(2-pentenyl)-2H-pyran-2-one
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Information on this page:
Other data available:
- Mass spectrum (electron ionization)
- Gas Chromatography
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Normal alkane RI, polar column, temperature ramp

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	60.	30.	60.	30.	60.
Carrier gas		He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.53	0.25
Phase thickness (μm)		0.25	0.25	1.	0.25
T_start (C)	60.	40.	40.	40.	40.
T_end (C)	180.	210.	210.	210.	210.
Heat rate (K/min)	3.	5.	5.	5.	5.
Initial hold (min)	4.
Final hold (min)
I	2256.	2273.	2272.	2274.	2278.
Reference	Ito, Sugimoto, et al., 2002	Kumazawa and Masuda, 2002	Kumazawa and Masuda, 2002	Kumazawa and Masuda, 1999	Kumazawa and Masuda, 1999
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax	DB-Wax	PEG-20M	DB-Wax	DB-Wax
Column length (m)	60.	60.	50.	60.	60.
Carrier gas	He	H2	He	He	H2
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.322	0.25
Phase thickness (μm)		0.25	0.15	0.25	0.25
T_start (C)	80.	60.	60.	50.	30.
T_end (C)	240.	220.	180.	230.	180.
Heat rate (K/min)	5.	3.	2.	4.	2.
Initial hold (min)			4.		2.
Final hold (min)
I	2290.	2226.	2253.	2257.	2236.
Reference	Näf and Velluz, 1998	Werkhoff, Güntert, et al., 1998	Togari, Kobayashi, et al., 1995	Engel, Flath, et al., 1988	Takeoka, Flath, et al., 1988
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary
Active phase	DB-Wax
Column length (m)	60.
Carrier gas	H2
Substrate
Column diameter (mm)	0.25
Phase thickness (μm)	0.25
T_start (C)	30.
T_end (C)	180.
Heat rate (K/min)	2.
Initial hold (min)	2.
Final hold (min)
I	2239.
Reference	Takeoka, Flath, et al., 1988
Comment	MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

Ito, Sugimoto, et al., 2002
Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. Food Chem., 2002, 50, 17, 4878-4884, https://doi.org/10.1021/jf020282h . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [all data]

Näf and Velluz, 1998
Näf, R.; Velluz, A., Phenols and lactones in Italo-Mitcham peppermint oil Mentha × piperita L., Flavour Fragr. J., 1998, 13, 3, 203-208, https://doi.org/10.1002/(SICI)1099-1026(199805/06)13:3<203::AID-FFJ725>3.0.CO;2-0 . [all data]

Werkhoff, Güntert, et al., 1998
Werkhoff, P.; Güntert, M.; Krammer, G.; Sommer, H.; Kaulen, J., Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits, J. Agric. Food Chem., 1998, 46, 3, 1076-1093, https://doi.org/10.1021/jf970655s . [all data]

Togari, Kobayashi, et al., 1995
Togari, N.; Kobayashi, A.; Aishima, T., Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Food Res. Int., 1995, 28, 5, 495-502, https://doi.org/10.1016/0963-9969(95)00029-1 . [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Takeoka, Flath, et al., 1988
Takeoka, G.R.; Flath, R.A.; Güntert, M.; Jennings, W., Nectarine volatiles: vacuum steam distillation versus headspace sampling, J. Agric. Food Chem., 1988, 36, 3, 553-560, https://doi.org/10.1021/jf00081a037 . [all data]

Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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