4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-
- Formula: C6H8O4
- Molecular weight: 144.1253
- IUPAC Standard InChI: InChI=1S/C6H8O4/c1-3-5(8)6(9)4(7)2-10-3/h4,7-8H,2H2,1H3
- IUPAC Standard InChIKey: VOLMSPGWNYJHQQ-UHFFFAOYSA-N
- CAS Registry Number: 28564-83-2
- 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. - Other names: 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one; 2,3-dihydro-3,5-dihydroxy--6-methyl-4H-pyran-4-one; Pyranone; 2,3-Dihydro-3,5-dihydroxy-6-methyl-4-pyrone; 3-Hydroxy-2,3-dihydromaltol; 3,5-Dihydroxy-6-methyl-2H-pyran-4(3H)-one; 3,5-Dihydroxy-2,3-dihydro-6-methyl-4-pyran-4-one, dihydroxy maltol; 2,3-dihydro-3,5-dihydroxy-6-methyl-4(4H)-pyranone; 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (pyranone); 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyrene-4-one
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- Other data available:
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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 | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 MS | DB-5 | ZB-5 | HP-5 MS | DB-5 |
| Column length (m) | 30. | 25. | 30. | 30. | 60. |
| Carrier gas | Helium | Helium | Helium | Helium | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.20 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.33 | 0.25 | 0.25 | 1.0 |
| Tstart (C) | 60. | 50. | 40. | 60. | 35. |
| Tend (C) | 300. | 240. | 280. | 300. | 240. |
| Heat rate (K/min) | 15. | 20. | 6. | 15. | 15. |
| Initial hold (min) | 2. | 1. | 1. | 2. | 7. |
| Final hold (min) | 10. | 9. | 10. | 10. | |
| I | 1162. | 1151. | 1153. | 1162. | 1140. |
| Reference | Xu, Han, et al., 2012 | Cais-Sokolinska, Majcher, et al., 2011 | Harrison and Priest, 2009 | Xu, Han, et al., 2009 | Gogus, Ozel, et al., 2007 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | HP-5 | DB-1 | HP-1 |
| Column length (m) | 60. | 60. | 50. | 60. | 25. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 0.52 | 1.0 | ||
| Tstart (C) | 30. | 40. | 35. | 40. | 35. |
| Tend (C) | 200. | 260. | 250. | 260. | 250. |
| Heat rate (K/min) | 4. | 2. | 2. | 2. | 4. |
| Initial hold (min) | 25. | 15. | |||
| Final hold (min) | 30. | 45. | |||
| I | 1115. | 1133. | 1149. | 1131. | 1124. |
| Reference | Buttery, Orts, et al., 1999 | Chen and Ho, 1999 | Boylston and Viniyard, 1998 | Chen and Ho, 1998 | Ong, Acree, et al., 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | BPX-5 | DB-1 |
| Column length (m) | 60. | 60. | 60. | 50. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.22 | 0.25 |
| Phase thickness (μm) | 1.0 | 1.0 | 0.25 | 1. | |
| Tstart (C) | 40. | 40. | 30. | 50. | 40. |
| Tend (C) | 280. | 280. | 200. | 250. | 260. |
| Heat rate (K/min) | 2. | 2. | 4. | 3. | 2. |
| Initial hold (min) | 25. | 1. | 5. | ||
| Final hold (min) | 20. | 10. | 60. | ||
| I | 1124. | 1124. | 1115. | 1167. | 1144. |
| Reference | Tai and Ho, 1998 | Tai and Ho, 1998 | Buttery, Ling, et al., 1997 | D'Arcy, Rintoul, et al., 1997 | Yu and Ho, 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-1 |
| Column length (m) | 30. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.25 |
| Phase thickness (μm) | 0.25 |
| Tstart (C) | 50. |
| Tend (C) | 250. |
| Heat rate (K/min) | 4. |
| Initial hold (min) | 8. |
| Final hold (min) | |
| I | 1123. |
| Reference | Nishibori and Bernhard, 1993 |
| Comment | 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.
Xu, Han, et al., 2012
Xu, L.-L.; Han, T.; Wu, J.-Z.; Zhang, Q.-Y.; Zhang, H.; Huang, B.-K.; Rahman, K.,
Comparative research of chemical constituents, antifungal and antitumor properties of ether extracts of Panax ginseng and its endophytic fungus, 2012, retrieved from http://www.thefreelibrary.com/Comparative .... [all data]
Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J.,
The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk,
African J. Biotechnol., 2011, 10, 37, 7245-7252. [all data]
Harrison and Priest, 2009
Harrison, B.M.; Priest, F.G.,
Composition of peaks used in the preparation of malt for Scotch Whisky production - influence of geographical source and extraction depth,
J. Agric. Food Chem., 2009, 57, 6, 2385-2391, https://doi.org/10.1021/jf803556y
. [all data]
Xu, Han, et al., 2009
Xu, L.-L.; Han, T.; Wu, J.-Z.; Zhang, Q.-Y.; Zhang, H.; Huang, B.-K.; Rahman, K.,
Comparative research of chemical constituents, antifungal and antitumor properties of ether extracts of Panax ginseng and its endophytic fungus,
Phytomedicine: Int. J. Phytotherapy Phytopharmacology, 2009, 16, 6-7, 609-616, https://doi.org/10.1016/j.phymed.2009.03.014
. [all data]
Gogus, Ozel, et al., 2007
Gogus, F.; Ozel, M.Z.; Lewis, A.C.,
The Effect of Various Drying Techniques on Apricot Volatiles Analysed Using Direct Desorption-GC-TOF/MS,
Talanta, 2007, 73, 2, 321-325, https://doi.org/10.1016/j.talanta.2007.03.048
. [all data]
Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [all data]
Chen and Ho, 1999
Chen, J.; Ho, C.-T.,
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems,
J. Agric. Food Chem., 1999, 47, 2, 643-647, https://doi.org/10.1021/jf980771a
. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Chen and Ho, 1998
Chen, J.; Ho, C.-T.,
Volatile compounds generated in serine-monosaccharide model systems,
J. Agric. Food Chem., 1998, 46, 4, 1518-1522, https://doi.org/10.1021/jf970934f
. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T.,
Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds,
J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t
. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
D'Arcy, Rintoul, et al., 1997
D'Arcy, B.R.; Rintoul, G.B.; Rowland, C.Y.; Blackman, A.J.,
Composition of Australian honey extractives. 1. Norisoprenoids, monoterpenes, and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucalyptus melliodora) honeys,
J. Agric. Food Chem., 1997, 45, 5, 1834-1843, https://doi.org/10.1021/jf960625+
. [all data]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Nishibori and Bernhard, 1993
Nishibori, S.; Bernhard, R.A.,
Model system for cookies: Volatile components formed from the reaction of sugar and β-alanine,
J. Agric. Food Chem., 1993, 41, 12, 2374-2377, https://doi.org/10.1021/jf00036a030
. [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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