3(2H)-Furanone, dihydro-2-methyl-
- Formula: C5H8O2
- Molecular weight: 100.1158
- IUPAC Standard InChI: InChI=1S/C5H8O2/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3
- IUPAC Standard InChIKey: FCWYQRVIQDNGBI-UHFFFAOYSA-N
- CAS Registry Number: 3188-00-9
- 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: Dihydro-2-methyl-3(2H)-furanone; Dihydro-2-methyl-3-furanone; 2-Methyl-3-ketotetrahydrofuran; 2-Methyl-4,5-dihydro-3(2H)-furanone; 2-Methyltetrahydrofuran-3-one; 2-Methyl-3(2H)-dihydrofuranone; 2-Methyl-3-oxo-tetrahydrofuran; 2-Methyl-3-tetrahydrofuranone; 2-Methyl-4,5-dihydro-furan-3-one; 2-Methyl-dihydro-(2H)-furan-3-one; 2-Methyloxolan-3-one; 2-Methyltetrahydro-3-furanone; Dihyro-2-methyl-3(2H)-furanone; 2-Methyldihydro-3(2H)-furanone; 2-Methyldihydro-2(3H)-furanone; 2-Methyl-dihydro-3(H)-Furanone
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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 | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | Supelcowax-10 | Supelcowax-10 | CP-Wax 52CB |
| Column length (m) | 30. | 30. | 60. | 60. | 50. |
| Carrier gas | He | He | He | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 40. | 35. | 35. | 50. |
| Tend (C) | 250. | 240. | 195. | 195. | 200. |
| Heat rate (K/min) | 4. | 5. | 2. | 2. | 2. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 15. | 10. | 90. | 90. | |
| I | 1260. | 1269. | 1268. | 1268. | 1286. |
| Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Lopez-Galilea I., Fournier N., et al., 2006 | Chung, Yung, et al., 2002 | Chung, Yung, et al., 2001 | Liu, Yang, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | FFAP | DB-Wax | CP-WAX 57CB |
| Column length (m) | 30. | 30. | 50. |
| Carrier gas | He | He | He |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.25 | 0.24 |
| Phase thickness (μm) | 0.25 | ||
| Tstart (C) | 20. | 40. | 50. |
| Tend (C) | 200. | 200. | 210. |
| Heat rate (K/min) | 4. | 2. | 2. |
| Initial hold (min) | 1. | 10. | 5. |
| Final hold (min) | 1. | ||
| I | 1304. | 1259. | 1242. |
| Reference | Ott, Fay, et al., 1997 | Umano, Hagi, et al., 1992 | Baltes and Mevissen, 1988 |
| Comment | MSDC-RI | 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.
Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N.,
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes,
J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y
. [all data]
Lopez-Galilea I., Fournier N., et al., 2006
Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E.,
Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure,
J. Agric. Food Chem., 2006, 54, 22, 8560-8566, https://doi.org/10.1021/jf061178t
. [all data]
Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S.,
Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry,
Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7
. [all data]
Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S.,
Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods,
J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a
. [all data]
Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M.,
Changes of volatiles in soy sauce-stewed pork during cold storage and reheating,
J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978
. [all data]
Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A.,
Determination and origin of the aroma impact compounds of yogurt flavor,
J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e
. [all data]
Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T.,
Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.),
J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014
. [all data]
Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L.,
Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting,
Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341
. [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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