2-Undecenal, E-
- Formula: C11H20O
- Molecular weight: 168.2759
- IUPAC Standard InChI: InChI=1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+
- IUPAC Standard InChIKey: PANBRUWVURLWGY-MDZDMXLPSA-N
- CAS Registry Number: 53448-07-0
- 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. - Species with the same structure:
- Stereoisomers:
- Other names: (2E)-2-Undecenal; 2(E)-Undecenal; 2-Undecenal, trans; (E)-2-Undecenal; (E)-Undec-2-enal; trans-2-Undecenal; trans-Undec-2-enal; Undec-2(E)-enal; trans-2-Undecen-1-al; (E)-2-Undecanal
- Information on this page:
- Other data available:
- Options:
Normal alkane 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 | Stabilwax | DB-Wax | Innowax |
| Column length (m) | 30. | 30. | 30. | 60. | 50. |
| Carrier gas | Helium | Helium | Helium | N2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.2 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.50 | 0.25 | 0.5 |
| Tstart (C) | 40. | 40. | 35. | 70. | 60. |
| Tend (C) | 230. | 230. | 225. | 230. | 250. |
| Heat rate (K/min) | 6. | 6. | 6. | 2. | 2. |
| Initial hold (min) | 2. | 2. | 5. | 2. | |
| Final hold (min) | 20. | 20. | 10. | 20. | 60. |
| I | 1753. | 1758. | 1754. | 1761. | 1740. |
| Reference | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 | Choi, 2006 | Bendimerad and Bendiab, 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Supelcowax-10 | Supelcowax-10 | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 60. | 60. | 60. | 60. | 30. |
| Carrier gas | He | He | N2 | N2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.53 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 40. | 40. | 70. | 70. | 40. |
| Tend (C) | 240. | 240. | 230. | 230. | 240. |
| Heat rate (K/min) | 4. | 4. | 2. | 2. | 7. |
| Initial hold (min) | 2. | 2. | 2. | 2. | |
| Final hold (min) | 20. | 20. | 20. | 20. | 5. |
| I | 1789. | 1790. | 1762. | 1761. | 1769. |
| Reference | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 | Choi, 2004 | Choi, 2004, 2 | Lin, Rouseff, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | HP Innowax FSP | DB-Wax | TC-Wax |
| Column length (m) | 30. | 60. | 60. | 60. | 60. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 0.25 | 0.25 | ||
| Tstart (C) | 40. | 50. | 60. | 30. | 80. |
| Tend (C) | 225. | 210. | 220. | 170. | 240. |
| Heat rate (K/min) | 6. | 1.5 | 2. | 3. | |
| Initial hold (min) | 5. | 5. | 10. | 4. | 5. |
| Final hold (min) | 30. | 10. | 10. | 30. | |
| I | 1744. | 1754. | 1765. | 1749. | 1752. |
| Reference | Cadwallader and Heo, 2001 | Chyau and Mau, 2001 | Kaya, Baser, et al., 1999 | Buttery and Ling, 1998 | Shuichi, Masazumi, et al., 1996 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | Carbowax 20M | Carbowax 20M |
| Column length (m) | 60. | 60. | 60. | 50. | 50. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | |||||
| Tstart (C) | 60. | 60. | 60. | 60. | 60. |
| Tend (C) | 180. | 180. | 220. | 180. | 180. |
| Heat rate (K/min) | 2. | 2. | 3. | 2. | 2. |
| Initial hold (min) | 4. | 4. | 4. | 4. | 4. |
| Final hold (min) | |||||
| I | 1741. | 1743. | 1785. | 1720. | 1720. |
| Reference | Kobayashi, Tsuda, et al., 1995 | Kobayashi, Tsuda, et al., 1995 | Chung, Eiserich, et al., 1993 | Kawakami, Kobayashi, et al., 1993 | Kawakami and Kobayashi, 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | Carbowax 20M |
| Column length (m) | 150. |
| Carrier gas | |
| Substrate | |
| Column diameter (mm) | 0.64 |
| Phase thickness (μm) | |
| Tstart (C) | 50. |
| Tend (C) | 170. |
| Heat rate (K/min) | 1. |
| Initial hold (min) | 30. |
| Final hold (min) | |
| I | 1740. |
| Reference | Buttery, Ling, et al., 1980 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Choi, 2006
Choi, H.-S.,
Headspace analyses of fresh leaves and stems of Angelica gigas Nakai, a Korean medicinal herb,
Flavour Fragr. J., 2006, 21, 4, 604-608, https://doi.org/10.1002/ffj.1602
. [all data]
Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
. [all data]
Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
. [all data]
Choi, 2004
Choi, H.-S.,
Volatile constituents of satsuma mandarins growing in Korea,
Flavour Fragr. J., 2004, 19, 5, 406-412, https://doi.org/10.1002/ffj.1283
. [all data]
Choi, 2004, 2
Choi, H.-S.,
Aroma evaluation of an aquatic herb, changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME,
J. Agric. Food Chem., 2004, 52, 26, 8099-8104, https://doi.org/10.1021/jf040239p
. [all data]
Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M.,
Aroma composition changes in early season grapefruit juice produced from thermal concentration,
J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g
. [all data]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
Chyau and Mau, 2001
Chyau, C.-C.; Mau, J.-L.,
Effects of various oils on volatile compounds of deep-fried shallot flavouring,
Food Chem., 2001, 74, 1, 41-46, https://doi.org/10.1016/S0308-8146(00)00336-8
. [all data]
Kaya, Baser, et al., 1999
Kaya, A.; Baser, K.H.C.; Koca, F.,
Essential oils of Acinos troodi (Post) Leblebici subsp. vardaranus Leblebici and subsp. grandiflorus Hartvig Strid,
Flavour Fragr. J., 1999, 14, 1, 50-54, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<50::AID-FFJ783>3.0.CO;2-7
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]
Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K.,
Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes,
J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025
. [all data]
Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T.,
Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C,
J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022
. [all data]
Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K.,
Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process,
J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023
. [all data]
Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016
. [all data]
Buttery, Ling, et al., 1980
Buttery, R.G.; Ling, L.C.; Teranishi, R.,
Volatile of corn tassels: possible corn ear worm attractants,
J. Agric. Food Chem., 1980, 28, 4, 771-774, https://doi.org/10.1021/jf60230a020
. [all data]
Notes
Go To: Top, Normal alkane 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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