3(2H)-Furanone, dihydro-2-methyl-
- Formula: C5H8O2
- Molecular weight: 100.1158
- 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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- 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 | SLB-5MS | DB-5 | DB-5 | MDN-5 |
Column length (m) | 30. | 10. | 60. | 60. | 60. |
Carrier gas | Helium | Helium | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.18 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.18 | 0.25 | ||
Tstart (C) | 35. | 40. | 60. | 50. | 40. |
Tend (C) | 195. | 295. | 250. | 250. | 270. |
Heat rate (K/min) | 2. | 10. | 4. | 4. | 4. |
Initial hold (min) | 5. | 1.5 | 5. | 5. | 4. |
Final hold (min) | 30. | 5. | |||
I | 806. | 812. | 819. | 816. | 807. |
Reference | Kim and Chung, 2009 | Risticevic, Carasek, et al., 2008 | Fadel, Mageed, et al., 2006 | Fadel, Mageed, et al., 2006, 2 | van Loon, Linssen, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-1 | DB-1 | DB-1 | DB-1 |
Column length (m) | 30. | 60. | 60. | 60. | 60. |
Carrier gas | H2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 1. | 1.0 | 1.0 | 1.0 |
Tstart (C) | 60. | 40. | 40. | 40. | 40. |
Tend (C) | 280. | 260. | 260. | 260. | 280. |
Heat rate (K/min) | 4. | 2. | 2. | 3. | 2. |
Initial hold (min) | 10. | ||||
Final hold (min) | 40. | ||||
I | 804. | 780. | 780. | 779. | 781. |
Reference | Pino, Marbot, et al., 2003 | Chen and Ho, 1999 | Chen and Ho, 1998 | Chen and Ho, 1998, 2 | Tai and Ho, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 |
Column length (m) | 60. | 60. | 60. |
Carrier gas | He | ||
Substrate | |||
Column diameter (mm) | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1.0 | 0.25 | 0.25 |
Tstart (C) | 40. | 50. | 50. |
Tend (C) | 280. | 250. | 250. |
Heat rate (K/min) | 2. | 4. | 4. |
Initial hold (min) | |||
Final hold (min) | |||
I | 781. | 770. | 774. |
Reference | Tai and Ho, 1998 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | 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.
Kim and Chung, 2009
Kim, J.-S.; Chung, H.Y.,
GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit,
J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088
. [all data]
Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009
. [all data]
Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N.,
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots,
Amino Acids, 2006, https://doi.org/10.1007/s007260200008
. [all data]
Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N.,
Cocoa substitute: Evaluation of sensory qualities and flavour stability,
Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3
. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
. [all data]
Pino, Marbot, et al., 2003
Pino, J.A.; Marbot, R.; Fuentes, V.,
Characterization of volatiles in Bullock's heart (Annona reticulata L.) fruit cultivars from Cuba,
J. Agric. Food Chem., 2003, 51, 13, 3836-3839, https://doi.org/10.1021/jf020733y
. [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]
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]
Chen and Ho, 1998, 2
Chen, J.; Ho, C.-T.,
Volatile compounds formed from thermal degradation of glucosamine in a dry system,
J. Agric. Food Chem., 1998, 46, 5, 1971-1974, https://doi.org/10.1021/jf971021o
. [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]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
. [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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