trans-Linalool oxide (furanoid)

Formula: C₁₀H₁₈O₂
Molecular weight: 170.2487
IUPAC Standard InChI: InChI=1S/C10H18O2/c1-5-10(4)7-6-8(12-10)9(2,3)11/h5,8,11H,1,6-7H2,2-4H3/t8-,10+/m1/s1
IUPAC Standard InChIKey: BRHDDEIRQPDPMG-SCZZXKLOSA-N
CAS Registry Number: 34995-77-2
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: 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, trans-; trans-5-Ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol; 2-(5-Methyl-5-vinyltetrahydro-2-furanyl)-2-propanol, trans-; (E)-Furan linalool oxide; E-Furanoid linalool oxide; (E)-Linalool furanoxide; (E)-Linalool oxide A; E-Linalool oxide (furan); (E)-Linalool oxide, furanoid; Linalool oxide A (trans-THF); Linalool oxide II (trans, furanoid); Linalool oxide, trans-furanoid; Linalool oxide (trans-THF); t-Furan linalool oxide; trans-Furanic linalool oxid; trans-Furanic linalool oxide; trans-Furan linalool oxide; trans-Linalool furanoid oxide; trans-Linalool furanoxide; trans-Linalool oxide; trans-Linalool oxide (f); trans-Linalool oxide furan; trans-Linalool oxide (furanoid form); trans-Linalool oxide (furan type); trans-Linalool oxide (furanyl ring); trans-Linalool oxide (THF); 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, (2R,5R)-rel-; Linalool A oxide; Linalool oxide 2; Linalool oxide A; Linalool oxide II; trans-2-Methyl-2-vinyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran; trans-2-Vinyl-2-methyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran; trans-f-Linalool oxide; trans-Furanoid linalool oxide; trans-Linalool 3,6-oxide; Linalool oxide, trans; trans-α,α,5-Trimethyl-5-vinyltetrahydrofurfuryl alcohol; 2-((2R,5R)-5-Methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ol; (E)-Linalool oxide; trans-Linalol oxide (furanoid); trans-Linalol oxide; (E)-Linalol furanoxide; trans-Linalol oxide (f); trans-Linalol oxide fur.; t-Linalool oxide; (E)-Linalol oxide (furanoid); linalool oxide furanoside I; (E)-linalol oxide; trans-5-Trimethyl-2-furanmethanol; Trans linalol furanoxide; linalool oxide A (2-methyl-2-vinyl- 5-(2-hydroxy -2-propyl)-tetrahydrofuran; Linalool oxide 1; tetrahydro-α,α,5-trimethyl-5-vinylfuran-2-methanol
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Van Den Dool and Kratz RI, non-polar column, custom temperature program

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	HP-5MS	BPX-5	DB-5	HP-5
Column length (m)	30.	30.	30.	30.	30.
Carrier gas	He	He			He
Substrate					Chromosorb W
Column diameter (mm)	0.25	0.25	0.25	0.25	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
Program	35C => 4C/min => 200C => 30C/min => 300C (3min)	50C(4min) => 10C/min => 200C(0.5min) => 20C/min => 260C(5min)	35C(5min) => 3C/min => 210C => 40C/min => 240C (4min)	40C(2min) => 4C/min => 220C => 20C/min => 280C	80 0C 8 K/min -> 150 0C 5 K/min -> 230 0C (10 min)
I	1090.	1091.	1080.	1086.	1072.
Reference	Dharmawan, Kasapis, et al., 2007	Pérez, Navarro, et al., 2007	Cardeal, da Silva, et al., 2006	Sampaio and Nogueira, 2006	Gopanraj, Dan, et al., 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SPB-1	DB-5MS	SE-52	DB-5MS	DB-5MS
Column length (m)	27.	30.	25.	30.	30.
Carrier gas	He	H2	H2	He	H2/N2
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.40	0.25	0.25
Program	60C => 3C/min => 180C => 8C/min => 250C (5min)	40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)	60 0C (8 min) 3 K/min -> 180 0C 20 K/min -> 250 0C (10 min)	60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)	40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
I	1071.	1081.	1084.	1081.	1082.
Reference	Sanz, Soria, et al., 2004	Boulanger and Crouzet, 2001	Lorenzo, Dellacassa, et al., 2001	Boulanger and Crouzet, 2000	Boulanger and Crouzet, 2000, 2
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	DB-5	DB-5	DB-5	SE-52
Column length (m)	30.	30.	30.	30.	60.
Carrier gas	H2	H2	H2	H2	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.40
Program	40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)	40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)	40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)	40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)	45 C (6 min) 3 C/min -> 111 0C 2 C/min -> 160 C 3 C/min -> 300 C (15 min)
I	1082.	1088.	1083.	1088.	1088.
Reference	Boulanger, Chassagne, et al., 1999	Boulanger, Chassagne, et al., 1999	Boulanger, Chassagne, et al., 1999	Boulanger, Chassagne, et al., 1999	Mondello, Dugo, et al., 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary
Active phase	HP-1
Column length (m)	50.
Carrier gas	He
Substrate
Column diameter (mm)	0.32
Phase thickness (μm)	1.05
Program	20C(0.5min) => 60C => 4C/min => 250C
I	1082.
Reference	Sing, Smadja, et al., 1992
Comment	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

Dharmawan, Kasapis, et al., 2007
Dharmawan, J.; Kasapis, S.; Curran, P.; Johnson, J.R., Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice, Flavour Fragr. J., 2007, 22, 3, 228-232, https://doi.org/10.1002/ffj.1790 . [all data]

Pérez, Navarro, et al., 2007
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Cardeal, da Silva, et al., 2006
Cardeal, Z.L.; da Silva, M.D.R.G.; Marriott, P.J., Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles, Rapid Commun. Mass Spectrom., 2006, 20, 19, 2823-2836, https://doi.org/10.1002/rcm.2665 . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Gopanraj, Dan, et al., 2005
Gopanraj; Dan, M.; Shiburaj, S.; Sethuraman, M.G.; George, V., Chemical composition and antibacterial activity of the rhizome oil of Hedychium larsenii, Acta Pharm. Sin., 2005, 55, 315-320. [all data]

Sanz, Soria, et al., 2004
Sanz, J.; Soria, A.C.; García-Vallejo, M.C., Analysis of volatile components of Lavandula luisieri L. by direct thermal desorption-gas chromatography-mass spectrometry, J. Chromatogr. A, 2004, 1024, 1-2, 139-146, https://doi.org/10.1016/j.chroma.2003.10.024 . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Lorenzo, Dellacassa, et al., 2001
Lorenzo, D.; Dellacassa, E.; Bonaccorsi, I.; Mondello, L., Uruguayan essential oils. Composition of leaf oil of Myrcianthes cisplatensis (Camb.) Berg. ('Guayabo colorado') (Myrtaceae), Flavour Fragr. J., 2001, 16, 2, 97-99, https://doi.org/10.1002/1099-1026(200103/04)16:2<97::AID-FFJ952>3.0.CO;2-C . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [all data]

Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605 . [all data]

Sing, Smadja, et al., 1992
Sing, A.S.C.; Smadja, J.; Brevard, H.; Maignial, L.; Chaintreau, A.; Marion, J.-P., Volatile constituents of faham (Jumellea fragrans (Thou.) Schltr.), J. Agric. Food Chem., 1992, 40, 4, 642-646, https://doi.org/10.1021/jf00016a024 . [all data]

Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References

Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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