2,4-Undecadienal, (E,E)-
- Formula: C11H18O
- Molecular weight: 166.2600
- IUPAC Standard InChI: InChI=1S/C11H18O/c1-2-3-4-5-6-7-8-9-10-11-12/h7-11H,2-6H2,1H3/b8-7+,10-9+
- IUPAC Standard InChIKey: UVIUIIFPIWRILL-XBLVEGMJSA-N
- CAS Registry Number: 30361-29-6
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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- Other names: 2,4-trans,trans-Undecadienal; 2,4-Undecadien-1-al; trans,trans-2,4-Undecadien-1-al; (E,E)-2,4-Undecadien-1-al; (2E,4E)-2,4-Undecadienal; (E,E)-2,4-Undecadienal; (E,E)-Undeca-2,4-dienal; (E,E)-2,4-Undecanal; (2E,4E)-undeca-2,4-dienal
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Mass spectrum (electron ionization)
Go To: Top, Gas Chromatography, 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
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 | FOOD RESEARCH REPORT 122, K.E. MURRAY & COLLEAGUES, DIV OF FOOD RESEARCH, CSIRO, AUSTRALIA |
| NIST MS number | 53579 |
Gas Chromatography
Go To: Top, Mass spectrum (electron ionization), 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
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 1445. | Blank, Lin, et al., 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min) |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | FFAP | 1931. | Blank, Lin, et al., 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 20C(2min) => 40C/min => 50C(2min) => 4C/min => 150C => 10C/min => 240C(15min) |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-5 | 1430. | Ventanas, Estevez, et al., 2008 | 50. m/0.32 mm/1.05 μm, Helium; Program: 40 0C (10 min) 5 0C/min -> 200 0C 15 0C/min -> 250 0C (10 min) |
| Capillary | SE-54 | 1416. | Lizárraga-Guerra, Guth, et al., 1997 | He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C (1min) => 6C/min => 250C |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Supelcowax-10 | 1958. | Rochat and Chaintreau, 2005 | 60. m/0.53 mm/1. μm, He, 40. C @ 2. min, 4. K/min, 240. C @ 20. min |
References
Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Blank, Lin, et al., 2001
Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B.,
Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal,
J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+
. [all data]
Ventanas, Estevez, et al., 2008
Ventanas, S.; Estevez, M.; Andres, A.I.; Ruiz, J.,
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED,
Meat Sci., 2008, 79, 1, 172-180, https://doi.org/10.1016/j.meatsci.2007.08.011
. [all data]
Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G.,
Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples,
J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f
. [all data]
Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
. [all data]
Notes
Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, References
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