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:
- 2-Undecenal
Stereoisomers:
- cis-2-Undecenal
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:
- Mass spectrum (electron ionization)
- Gas Chromatography
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Normal alkane RI, non-polar column, custom temperature program

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-1	HP-5	DB-5 MS	HP-5	SE-54
Column length (m)	60.	50.	30.	50.	30.
Carrier gas	Helium	Helium	Helium
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.25	1.05	1.0	1.05	0.25
Program	50 0C (5 min) 3 0C/min -> 120 0C 5 0C/min -> 250 0C (3 min) 15 0C/min -> 300 0C (20 min)	40 0C (10 min) 5 0C/min -> 200 0C 15 0C/min -> 250 0C (10 min)	-10 0C (3 min) 50 0C/min -> 40 0C 5 0C/min -> 290 0C (5 min)	40C(10min) => 5C/min => 200C => 20C/min => 250C(5min)	35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min)
I	1345.	1374.	1371.	1373.	1365.
Reference	Delort and Jaquier, 2009	Ventanas, Estevez, et al., 2008	Watanabe, Ueda, et al., 2008	Garcia-Estaban, Ansorena, et al., 2004	Buettner, Mestres, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	DB-5	SE-54	SE-54	DB-5
Column length (m)	50.	30.	30.	30.	30.
Carrier gas	Helium	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.50	0.25
Program	40 0C (5 min) 20 0C/min -> 60 0C (5 min) 4 0C/min -> 250 0C (10 min)	35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C	35C => 40C/min => 60C (1min) => 6C/min => 250C	35C => 40C/min => 60C (1min) => 6C/min => 250C	not specified
I	1378.	1365.	1361.	1367.	1366.
Reference	Madruga, Arruda, et al., 2000	Matsui, Guth, et al., 1998	Lizárraga-Guerra, Guth, et al., 1997	Lizárraga-Guerra, Guth, et al., 1997	Schieberle, 1996
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes

Delort and Jaquier, 2009
Delort, E.; Jaquier, A., Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract, Flav. Fragr. J., 2009, 24, 3, 123-132, https://doi.org/10.1002/ffj.1922 . [all data]

Ventanas, Estevez, et al., 2008
Ventanas, S.; Estevez, M.; Andres, A.I.; Ruiz, J., Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED, Meat Sci., 2008, 79, 1, 172-180, https://doi.org/10.1016/j.meatsci.2007.08.011 . [all data]

Watanabe, Ueda, et al., 2008
Watanabe, A.; Ueda, Y.; Higuchi, M.; Shiba, N., Analysis of volatile compounds in beef fat by dinamic-headspace solid phase microextraction combined with gas chromatography - mass spectrometry, J. Food Sci., 2008, 73, 5, 420-425, https://doi.org/10.1111/j.1750-3841.2008.00764.x . [all data]

Garcia-Estaban, Ansorena, et al., 2004
Garcia-Estaban, M.; Ansorena, D.; Astiasaran, I.; Martin, D.; Ruiz, J., Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Agric., 2004, 84, 11, 1364-1370, https://doi.org/10.1002/jsfa.1826 . [all data]

Buettner, Mestres, et al., 2003
Buettner, A.; Mestres, M.; Fischer, A.; Guasch, J.; Schieberle, P., Evaluation of the most odour-active compounds in the peel oil of clementines ( citrus reticulata blanco cv. clementine), Eur. Food Res. Technol., 2003, 216, 11-14. [all data]

Madruga, Arruda, et al., 2000
Madruga, M.S.; Arruda, S.G.B.; Narain, N.; Souza, J.G., Castration and slaughter age effects on panel assessment and aroma compounds of the mestico goat meat, Meat Sci., 2000, 56, 2, 117-125, https://doi.org/10.1016/S0309-1740(00)00025-5 . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

Schieberle, 1996
Schieberle, P., Odour-active compounds in moderately roasted sesame, Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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