2(5H)-Furanone
- Formula: C4H4O2
- Molecular weight: 84.0734
- IUPAC Standard InChI: InChI=1S/C4H4O2/c5-4-2-1-3-6-4/h1-2H,3H2
- IUPAC Standard InChIKey: VIHAEDVKXSOUAT-UHFFFAOYSA-N
- CAS Registry Number: 497-23-4
- 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: γ-Crotonolactone; γ-Hydroxycrotonic acid lactone; δ,α,β-Butenolide; Butenolide; Isocrotonolactone; 2-Buten-4-olide; 2-Butenoic acid-γ-lactone; 2-Butenoic acid, 4-hydroxy-, γ-lactone; 2-Butenolide; 4-Hydroxy-2-butenoic acid γ-lactone; 4-Hydroxy-2-butenoic acid lactone; γ-Crotolactone; α,β-Crotonolactone; Crotonic acid, 4-hydroxy-, γ-lactone; 2-Oxo-2,5-dihydrofuran; 5H-furan-2-one; 2,5-Dihydrofuranone; NSC 197009; Furan-2(5H)-one; Crotonolactone; 2(5H)-Furanone (γ-crotonolactone)
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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 | DB-Wax | Innowax | CP-WAX 57CB |
| Column length (m) | 30. | 30. | 60. | 30. | 50. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.24 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 40. | 40. | 40. | 50. |
| Tend (C) | 200. | 250. | 200. | 200. | 210. |
| Heat rate (K/min) | 4. | 4. | 4. | 5. | 2. |
| Initial hold (min) | 1. | 5. | 1. | 5. | 5. |
| Final hold (min) | 10. | 15. | 10. | 2. | |
| I | 1767. | 1745. | 1767. | 1712. | 1732. |
| Reference | Cho, Namgung, et al., 2008 | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Cho, Choi, et al., 2006 | Pena, Barciela, et al., 2005 | Baltes and Mevissen, 1988 |
| Comment | MSDC-RI | MSDC-RI | 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.
Cho, Namgung, et al., 2008
Cho, I.H.; Namgung, H.-J.; Choi, H.-K.; Kim, Y.-S.,
Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.),
Food Chem., 2008, 106, 1, 71-76, https://doi.org/10.1016/j.foodchem.2007.05.047
. [all data]
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]
Cho, Choi, et al., 2006
Cho, I.H.; Choi, H.-K.; Kim, Y.-S.,
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades,
J. Agric. Food Chem., 2006, 54, 13, 4820-4825, https://doi.org/10.1021/jf0601416
. [all data]
Pena, Barciela, et al., 2005
Pena, R.M.; Barciela, J.; Herrero, C.; Garcia-Martin, S.,
Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine,
J. Sci. Food Agric., 2005, 85, 7, 1227-1234, https://doi.org/10.1002/jsfa.2121
. [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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