2,4-Heptanedione, 6-methyl-


Gas phase thermochemistry data

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: Hussein Y. Afeefy, Joel F. Liebman, and Stephen E. Stein

Quantity Value Units Method Reference Comment
Δfgas-109.1kcal/molIonConrath, Van de Sande, et al., 1974Mass spectrometery (enol)

Reaction thermochemistry data

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: Hussein Y. Afeefy, Joel F. Liebman, and Stephen E. Stein

Note: Please consider using the reaction search for this species. This page allows searching of all reactions involving this species. A general reaction search form is also available. Future versions of this site may rely on reaction search pages in place of the enumerated reaction displays seen below.

Individual Reactions

2,4-Heptanedione, 6-methyl- = 2-Hepten-4-one, 2-hydroxy-6-methyl-

By formula: C8H14O2 = C8H14O2

Quantity Value Units Method Reference Comment
Δr-3.3kcal/molEqkCalmon, 1969liquid phase; NMR

Mass spectrum (electron ionization)

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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

Spectrum

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Mass spectrum
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Additional Data

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Owner NIST Mass Spectrometry Data Center
Collection (C) 2014 copyright by the U.S. Secretary of Commerce
on behalf of the United States of America. All rights reserved.
Origin Japan AIST/NIMC Database- Spectrum MS-NW-3312
NIST MS number 230804

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Gas Chromatography

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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

Kovats' RI, non-polar column, isothermal

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Column type Active phase Temperature (C) I Reference Comment
CapillaryDB-5130.1028.7Mijin and Antonovic, 200460. m/0.321 mm/0.25 μm, N2
CapillaryDB-5150.1032.09Mijin and Antonovic, 200460. m/0.321 mm/0.25 μm, N2
CapillaryDB-5170.1033.26Mijin and Antonovic, 200460. m/0.321 mm/0.25 μm, N2
CapillaryDB-5190.1036.02Mijin and Antonovic, 200460. m/0.321 mm/0.25 μm, N2

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryBPX-51036.Aaslyng, Elmore, et al., 199850. m/0.32 mm/0.50 μm, He, 4. K/min; Tstart: 40. C; Tend: 280. C

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11000.Schultz, Kaiser, et al., 19994. K/min; Tstart: 50. C; Tend: 260. C

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Conrath, Van de Sande, et al., 1974
Conrath, k.; Van de Sande, C.; Vandewalle, M., Studies in organic mass spectrometry. XVI. A combined approach to the structures of ions generated from the molecular ions of acyclic β-diketones through loss of small neutral molecules, Org. Mass Spectrom., 1974, 9, 585-593. [all data]

Calmon, 1969
Calmon, J.P., Thermodynamic functions of enolization of aliphatic β-diketones, C. R. Acad. Sci. Paris, 1969, 268, 1435-1438. [all data]

Mijin and Antonovic, 2004
Mijin, D.Z.; Antonovic, D.G., Temperature dependence of the Kovats retention indices for alkyl 1,3-diketones on a DB-5 capillary column, J. Serb. Chem. Soc., 2004, 69, 10, 759-767, https://doi.org/10.2298/JSC0410759M . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Schultz, Kaiser, et al., 1999
Schultz, K.; Kaiser, R.; Knudsen, J.T., Cyclanthone and derivatives, new natural products in the flower scent of Cyclanthus bipartitus Poit., Flavour Fragr. J., 1999, 14, 3, 185-190, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<185::AID-FFJ809>3.0.CO;2-7 . [all data]


Notes

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