Hydrocinnamic acid
- Formula: C9H10O2
- Molecular weight: 150.1745
- IUPAC Standard InChI: InChI=1S/C9H10O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-5H,6-7H2,(H,10,11)
- IUPAC Standard InChIKey: XMIIGOLPHOKFCH-UHFFFAOYSA-N
- CAS Registry Number: 501-52-0
- 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: Benzenepropanoic acid; β-Phenylpropionic acid; Benzenepropionic acid; Benzylacetic acid; Dihydrocinnamic acid; Phenylpropanoic acid; 3-Phenylpropanoic acid; 3-Phenylpropionic acid; Phenylpropionic acid; β-Phenylpropanoic acid; NSC 9272
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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 |
|---|---|---|---|
| Active phase | FFAP | DB-FFAP | DB-FFAP |
| Column length (m) | 30. | 30. | 30. |
| Carrier gas | He | H2 | N2 |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | |
| Tstart (C) | 40. | 30. | 40. |
| Tend (C) | 240. | 230. | 230. |
| Heat rate (K/min) | 8. | 3. | 5. |
| Initial hold (min) | 2. | 2. | 2. |
| Final hold (min) | 5. | 4. | 6. |
| I | 2635. | 2633. | 2608. |
| Reference | Schlutt B., Moran N., et al., 2007 | Schwambach and Peterson, 2006 | Colahan-Sederstrom and Peterson, 2005 |
| 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.
Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T.,
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream,
J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545
. [all data]
Schwambach and Peterson, 2006
Schwambach, S.L.; Peterson, D.G.,
Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition,
J. Agric. Food Chem., 2006, 54, 2, 502-508, https://doi.org/10.1021/jf0519764
. [all data]
Colahan-Sederstrom and Peterson, 2005
Colahan-Sederstrom, P.M.; Peterson, D.G.,
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition,
J. Agric. Food Chem., 2005, 53, 2, 398-402, https://doi.org/10.1021/jf0487248
. [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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