2-Cyclopenten-1-one, 3-methyl-
- Formula: C6H8O
- Molecular weight: 96.1271
- IUPAC Standard InChI: InChI=1S/C6H8O/c1-5-2-3-6(7)4-5/h4H,2-3H2,1H3
- IUPAC Standard InChIKey: CHCCBPDEADMNCI-UHFFFAOYSA-N
- CAS Registry Number: 2758-18-1
- 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. - Other names: 1-Methyl-1-cyclopenten-3-one; 3-Methyl-2-cyclopentenone; 3-Methyl-2-cyclopenten-1-one; 3-methylcyclopent-2-enone
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Normal alkane 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 | HP-5 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 60. | 60. | 60. | 60. |
| Carrier gas | Helium | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. |
| Tstart (C) | 35. | 35. | 35. | 40. |
| Tend (C) | 220. | 230. | 230. | 280. |
| Heat rate (K/min) | 10. | 2. | 2. | 2. |
| Initial hold (min) | 1. | 4. | 4. | 2. |
| Final hold (min) | 15. | 25. | 25. | 40. |
| I | 969. | 920. | 923. | 935. |
| Reference | Piyachaiseth, Jirapakkul, et al., 2011 | Lee, Lee, et al., 2005 | Lee, Lee, et al., 2005 | Lu, Yu, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S.,
Aroma compounds of flash-fried rice,
Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]
Lee, Lee, et al., 2005
Lee, K.-G.; Lee, S.-E.; Takeoka, G.R.; Kim, J.-H.; Park, B.-S.,
Antioxidant activity and characterization of volatile constituents of beechwood creosote,
J. Sci. Food Agric., 2005, 85, 9, 1580-1586, https://doi.org/10.1002/jsfa.2156
. [all data]
Lu, Yu, et al., 1997
Lu, G.; Yu, T.-H.; Ho, C.-T.,
Generation of flavor compounds by the reaction of 2-deoxyglucose with selected amino acids,
J. Agric. Food Chem., 1997, 45, 1, 233-236, https://doi.org/10.1021/jf960609c
. [all data]
Notes
Go To: Top, Normal alkane 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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