7-Octen-2-ol, 2-methyl-6-methylene-
- Formula: C10H18O
- Molecular weight: 154.2493
- IUPAC Standard InChI: InChI=1S/C10H18O/c1-5-9(2)7-6-8-10(3,4)11/h5,11H,1-2,6-8H2,3-4H3
- IUPAC Standard InChIKey: DUNCVNHORHNONW-UHFFFAOYSA-N
- CAS Registry Number: 543-39-5
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: Myrcenol; 2-Methyl-6-methylene-7-octen-2-ol; 3-Methylene-7-methyl-1-octen-7-ol; 1-Myrcenol; 2-methyl-6-methyleneoct-7-en-2-ol
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Van Den Dool and Kratz RI, non-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 | RSL-200 | Ultra-2 | SPB-5 | CP Sil 5 CB | CP Sil 5 CB |
| Column length (m) | 30. | 25. | 30. | 30. | 50. |
| Carrier gas | H2 | H2 | He | H2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.33 | 0.25 | 0.25 | 0.4 |
| Tstart (C) | 40. | 40. | 60. | 60. | 60. |
| Tend (C) | 280. | 280. | 250. | 280. | 280. |
| Heat rate (K/min) | 6. | 3. | 4. | 2. | 3. |
| Initial hold (min) | 5. | 2. | 2. | 10. | 10. |
| Final hold (min) | 5. | 10. | 20. | 40. | 60. |
| I | 1091. | 1117. | 1118. | 1097. | 1100. |
| Reference | Ngassoum, Ousmaila, et al., 2004 | Ceva-Antunes, Bizzo, et al., 2003 | Pino, Marbot, et al., 2003 | Pino, Marbot, et al., 2002 | Pino, Marbot, et al., 2002, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | Methyl Silicone | CP Sil 5 CB | SPB-1 | Methyl Silicone |
| Column length (m) | 50. | 25. | 60. | 25. |
| Carrier gas | N2 | He | N2 | He |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.2 |
| Phase thickness (μm) | 0.17 | 0.25 | 0.3 | |
| Tstart (C) | 80. | 60. | 40. | 40. |
| Tend (C) | 200. | 260. | 200. | 200. |
| Heat rate (K/min) | 2. | 5. | 4. | 2. |
| Initial hold (min) | ||||
| Final hold (min) | 20. | |||
| I | 1099. | 1089. | 1093. | 1104. |
| Reference | Sumathykutty, Rao, et al., 1999 | Weyerstahl, Marschall, et al., 1999 | Chen, Huang, et al., 1998 | Píry, Príbela, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Ngassoum, Ousmaila, et al., 2004
Ngassoum, M.B.; Ousmaila, H.; Ngamo, L.T.; Maponmetsem, P.M.; Jirovetz, L.; Buchbauer, G.,
Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon,
J. Food Comp. Anal., 2004, 17, 2, 197-204, https://doi.org/10.1016/j.jfca.2003.08.002
. [all data]
Ceva-Antunes, Bizzo, et al., 2003
Ceva-Antunes, P.M.N.; Bizzo, H.R.; Alves, S.M.; Antunes, O.A.C.,
Analysis of volatile compounds of taperebá (Spondias mombin L.) and Cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME),
J. Agric. Food Chem., 2003, 51, 5, 1387-1392, https://doi.org/10.1021/jf025873m
. [all data]
Pino, Marbot, et al., 2003
Pino, J.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of fruits of Garcinia dulcis Kurz. from Cuba,
Flavour Fragr. J., 2003, 18, 4, 271-274, https://doi.org/10.1002/ffj.1187
. [all data]
Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Bello, A.,
Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit,
J. Agric. Food Chem., 2002, 50, 18, 5146-5148, https://doi.org/10.1021/jf0116303
. [all data]
Pino, Marbot, et al., 2002, 2
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit,
J. Agric. Food Chem., 2002, 50, 21, 6023-6026, https://doi.org/10.1021/jf011456i
. [all data]
Sumathykutty, Rao, et al., 1999
Sumathykutty, M.A.; Rao, J.M.; Padmakumari, K.P.; Narayanan, C.S.,
Essential oil constituents of some Piper species,
Flavour Fragr. J., 1999, 14, 5, 279-282, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<279::AID-FFJ821>3.0.CO;2-0
. [all data]
Weyerstahl, Marschall, et al., 1999
Weyerstahl, P.; Marschall, H.; Wahlburg, H.-C.; Christiansen, C.; Rustaiyan, A.; Mirdjalili, F.,
Constituents of the essential oil of Pulicaria gnaphalodes (Vent.) Boiss. from Iran,
Flavour Fragr. J., 1999, 14, 2, 121-130, https://doi.org/10.1002/(SICI)1099-1026(199903/04)14:2<121::AID-FFJ790>3.0.CO;2-K
. [all data]
Chen, Huang, et al., 1998
Chen, S.-H.; Huang, T.-C.; Ho, C.-T.; Tsai, P.-J.,
Extraction, analysis, and study on the volatiles in roselle tea,
J. Agric. Food Chem., 1998, 46, 3, 1101-1105, https://doi.org/10.1021/jf970720y
. [all data]
Píry, Príbela, et al., 1995
Píry, J.; Príbela, A.; Durcanská, J.; Farkas, P.,
Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods,
Food Chem., 1995, 54, 1, 73-77, https://doi.org/10.1016/0308-8146(95)92665-7
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-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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