(3E,5Z)-1,3,5-Undecatriene
- Formula: C11H18
- Molecular weight: 150.2606
- IUPAC Standard InChI: InChI=1S/C11H18/c1-3-5-7-9-11-10-8-6-4-2/h3,5,7,9,11H,1,4,6,8,10H2,2H3/b7-5+,11-9-
- IUPAC Standard InChIKey: JQQDKNVOSLONRS-STRRHFTISA-N
- CAS Registry Number: 51447-08-6
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: 1,3,5-Undecatriene, (E,Z)-; 1,3(E),5(Z)-Undecatriene; 1,(E)3,(Z)5-Undecatriene; 1-(E,Z)-3,5-Undecatriene; (3E,5Z)-Undeca-1,3,5-triene; (E,Z)-1,3,5-Undecatriene; cis,trans-1,3,5-Undecatriene; (3E,5Z)-Undeca-1,3,5-triene (Isomer 2); (E,Z)-undeca-1,3,5-triene
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Van Den Dool and Kratz RI, polar column, custom temperature program
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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 |
|---|---|---|
| Active phase | FFAP | FFAP |
| Column length (m) | 25. | 30. |
| Carrier gas | He | He |
| Substrate | ||
| Column diameter (mm) | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | |
| Program | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C | 40C(1min) => 40C/min => 60C => 6C/min => 230C |
| I | 1387. | 1388. |
| Reference | Steinhaus and Schieberle, 2000 | Jagella and Grosch, 1999 |
| 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.
Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P.,
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques,
J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l
. [all data]
Jagella and Grosch, 1999
Jagella, T.; Grosch, W.,
Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques,
Eur. Food Res. Technol., 1999, 209, 1, 16-21, https://doi.org/10.1007/s002170050449
. [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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