2-Butanone, 4-(4-hydroxyphenyl)-
- Formula: C10H12O2
- Molecular weight: 164.2011
- IUPAC Standard InChI: InChI=1S/C10H12O2/c1-8(11)2-3-9-4-6-10(12)7-5-9/h4-7,12H,2-3H2,1H3
- IUPAC Standard InChIKey: NJGBTKGETPDVIK-UHFFFAOYSA-N
- CAS Registry Number: 5471-51-2
- 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. - Other names: 2-Butanone, 4-(p-hydroxyphenyl)-; (p-Hydroxybenzyl)acetone; Raspberry ketone; Rheosmin; 1-(p-Hydroxyphenyl)-3-butanone; 4-(p-Hydroxyphenyl)-2-butanone; 4-(4-Hydroxyphenyl)-2-butanone; 4-Hydroxybenzylacetone; Frambinone; Oxyphenalon; 1-(4-Hydroxyphenyl)-3-butanone; 4-(3-Oxobutyl)phenol; NSC 26515; 4-(4-Hydroxyphenyl)butan-2-one
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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 |
|---|---|---|---|
| Active phase | HP-5MS | DB-5 | DB-5 |
| Column length (m) | 60. | 15. | 30. |
| Carrier gas | He | H2 | |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 |
| Tstart (C) | 40. | 30. | 60. |
| Tend (C) | 310. | 225. | 240. |
| Heat rate (K/min) | 3. | 10. | 3. |
| Initial hold (min) | 1. | 2. | |
| Final hold (min) | 20. | 20. | |
| I | 1554. | 1555. | 1550. |
| Reference | Lalel, Singh, et al., 2003 | Zhou, Wintersteen, et al., 2002 | Nogueira, Bittrich, et al., 2001 |
| Comment | 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.
Lalel, Singh, et al., 2003
Lalel, H.J.D.; Singh, Z.; Chye Tan, S.,
Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity,
Postharvest Biol. Technol., 2003, 29, 2, 205-218, https://doi.org/10.1016/S0925-5214(02)00250-8
. [all data]
Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R.,
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey,
J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g
. [all data]
Nogueira, Bittrich, et al., 2001
Nogueira, P.C.L.; Bittrich, V.; Shepherd, G.J.; Lopes, A.V.; Marsaioli, A.J.,
The ecological and taxonomic importance of flower volatiles of Clusia species (Guttiferae),
Phytochemistry, 2001, 56, 5, 443-452, https://doi.org/10.1016/S0031-9422(00)00213-2
. [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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