2,4-Decadienoic acid, ethyl ester, (E,Z)-
- Formula: C12H20O2
- Molecular weight: 196.2860
- IUPAC Standard InChI: InChI=1S/C12H20O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h8-11H,3-7H2,1-2H3/b9-8+,11-10+
- IUPAC Standard InChIKey: OPCRGEVPIBLWAY-BNFZFUHLSA-N
- CAS Registry Number: 3025-30-7
- 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: Ethyl trans,cis-2,4-decadienoate; Ethyl (E,Z)-2,4-decadienoate; Ethyl trans-2,cis-4-decadienoate; Ethyl (2E,4Z)-decadienoate; Ethyl 2,4 (E,Z)-decadienoate; Ethyl-deca-(2E,4Z)-dienoate; Ethyl (E)-2,(Z)-4-decadienoate; ethyl 2,4-decadienoate; ethyl (2E,4Z)-2,4-decadienoate
- Information on this page:
- Other data available:
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Van Den Dool and Kratz RI, 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 |
|---|---|---|
| Active phase | Supelcowax-10 | AT-Wax |
| Column length (m) | 30. | 60. |
| Carrier gas | He | He |
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 |
| Tstart (C) | 60. | 65. |
| Tend (C) | 240. | 250. |
| Heat rate (K/min) | 3. | 2. |
| Initial hold (min) | 5. | 10. |
| Final hold (min) | 10. | 60. |
| I | 1845. | 1818. |
| Reference | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Pino and Marbot, 2001 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S.,
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments,
J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z
. [all data]
Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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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