(3R,6S)-2,2,6-Trimethyl-6-vinyltetrahydro-2H-pyran-3-ol
- Formula: C10H18O2
- Molecular weight: 170.2487
- IUPAC Standard InChI: InChI=1S/C10H18O2/c1-5-10(4)7-6-8(11)9(2,3)12-10/h5,8,11H,1,6-7H2,2-4H3
- IUPAC Standard InChIKey: BCTBAGTXFYWYMW-UHFFFAOYSA-N
- CAS Registry Number: 39028-58-5
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: trans-Linalool 3,7-oxide; trans-Pyranoid linalool oxide; Linalool 3,7-oxide, trans-; Pyranoid linalool oxide, trans-; trans-linalool oxide (pyranoid); linalool oxide, trans-pyranoid; (E)-Linalool oxide (pyranoid); (E)-pyran linalool oxide; (E)-Linalol pyranoxide; trans-Linalool oxide (pyran); trans-Linalol oxide (pyranoid); Linalool oxide I (pyran); trans-pyran linalool oxide; linalool oxide C (trans-THP); trans-Linalool oxide (pyranyl ring); linalool oxide (III); t-Pyran linalool oxide; trans-Linalool oxde, pyranoid; Linalool oxide I (pyranoid); trans-pyranic linalool oxide; trans-pyranic linalool oxid; (E)-Linallol oxide (pyran); E-Pyranoid linalool oxide; linalool oxide IV (trans, pyranoid); Linalool E-pyranic oxide
- Information on this page:
- Other data available:
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Van Den Dool and Kratz RI, polar column, custom temperature program
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 | SOLGel-Wax | Carbowax 20M | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 25. | 30. | 30. |
| Carrier gas | H2 | He | H2 | H2 | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.25 |
| Program | 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 40C (8min) => 3C/min => 180C => 20C/min => 230C | 20C(30s) => fast => 60C => 4C/min => 220C (20min) | 60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min) |
| I | 1731. | 1716. | 1739. | 1749. | 1756. |
| Reference | Selli, Canbas, et al., 2006 | Aubert, Baumann, et al., 2005 | Boido, Lloret, et al., 2003 | Cantergiani, Brevard, et al., 2001 | Boulanger and Crouzet, 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | DB-Wax | Supelcowax-10 |
| Column length (m) | 30. | 60. |
| Carrier gas | H2 | He |
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 |
| Program | 60C(3min) => 2C/min => 220C => 5C/min => 250C (15min) | 20C(0.5min) => 60C => 4C/min => 250C |
| I | 1747. | 1763. |
| Reference | Boulanger and Crouzet, 2000, 2 | Sing, Smadja, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Gunata, Z.,
Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment,
Food Chem., 2006, 94, 3, 319-326, https://doi.org/10.1016/j.foodchem.2004.11.019
. [all data]
Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H.,
Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes,
J. Agric. Food Chem., 2005, 53, 23, 8881-8895, https://doi.org/10.1021/jf0510541
. [all data]
Boido, Lloret, et al., 2003
Boido, E.; Lloret, A.; Medina, K.; Fariña, L.; Carrau, f.; Versini, G.; Dellacassa, E.,
Aroma composition of Vitis vinifera Cv. Tannat: the typical red wine from Uruguay,
J. Agric. Food Chem., 2003, 51, 18, 5408-5413, https://doi.org/10.1021/jf030087i
. [all data]
Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C.,
Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect,
Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305
. [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]
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, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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