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, polar column, temperature ramp
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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 |
|---|---|---|
| Active phase | DB-Wax | CP-Wax 58CB |
| Column length (m) | 30. | 30. |
| Carrier gas | He | He |
| Substrate | ||
| Column diameter (mm) | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.22 |
| Tstart (C) | 60. | 40. |
| Tend (C) | 245. | 220. |
| Heat rate (K/min) | 3. | 3. |
| Initial hold (min) | 3. | |
| Final hold (min) | 20. | |
| I | 2982. | 2952. |
| Reference | Wirth, Guo, et al., 2001 | Pabst, Barron, et al., 1991 |
| Comment | 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.
Wirth, Guo, et al., 2001
Wirth, J.; Guo, W.; Baumes, R.; Günata, Z.,
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera muscat of Alexandria and Shiraz cultivars,
J. Agric. Food Chem., 2001, 49, 6, 2917-2923, https://doi.org/10.1021/jf001398l
. [all data]
Pabst, Barron, et al., 1991
Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P.,
Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp,
J. Agric. Food Chem., 1991, 39, 1, 173-175, https://doi.org/10.1021/jf00001a034
. [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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