7-Octen-2-ol, 2-methyl-6-methylene-
- Formula: C10H18O
- Molecular weight: 154.2493
- 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, 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 | Carbowax 20M | ZB-Wax | CP-Wax 52CB | DB-Wax | Carbowax 20M |
Column length (m) | 60. | 30. | 60. | 60. | 50. |
Carrier gas | He | He | He | N2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.2 |
Phase thickness (μm) | 0.25 | 0.15 | 0.25 | 0.25 | 0.2 |
Tstart (C) | 45. | 35. | 45. | 70. | 30. |
Tend (C) | 250. | 220. | 250. | 230. | 170. |
Heat rate (K/min) | 2. | 1.8 | 2. | 2. | 4. |
Initial hold (min) | 0.17 | 10. | 0.17 | 2. | 2. |
Final hold (min) | 10. | 20. | 20. | ||
I | 1581. | 1618. | 1581. | 1625. | 1584. |
Reference | Verzera, Campisi, et al., 2005 | Ledauphin, Saint-Clair, et al., 2004 | Verzera, Campisi, et al., 2001 | Choi and Sawamura, 2000 | Píry, Príbela, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | 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.
Verzera, Campisi, et al., 2005
Verzera, A.; Campisi, S.; Zappalá, M.,
SUPELCO. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005, retrieved from http://www.sigmaaldrich.com/Brands/SupelcoHome/TheReporter.html. [all data]
Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D.,
Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry,
J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y
. [all data]
Verzera, Campisi, et al., 2001
Verzera, A.; Campisi, S.; Zappalá, M.; Bonaccorsi, I.,
SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin,
Am. Lab. Fairfield Conn., 2001, 33, 15, 18-21. [all data]
Choi and Sawamura, 2000
Choi, H.-S.; Sawamura, M.,
Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu),
J. Agric. Food Chem., 2000, 48, 10, 4868-4873, https://doi.org/10.1021/jf000651e
. [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, 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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