Ethanone, 1-(2-aminophenyl)-
- Formula: C8H9NO
- Molecular weight: 135.1632
- IUPAC Standard InChI: InChI=1S/C8H9NO/c1-6(10)7-4-2-3-5-8(7)9/h2-5H,9H2,1H3
- IUPAC Standard InChIKey: GTDQGKWDWVUKTI-UHFFFAOYSA-N
- CAS Registry Number: 551-93-9
- 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: Acetophenone, 2'-amino-; o-Aminoacetophenone; o-Aminoacetylbenzene; 2-Acetylaniline; 2'-Aminoacetophenone; 2-Aminoacetophenone; o-Aminophenyl methyl ketone; 1-Acetyl-2-aminobenzene; ortho-Aminoacetophenone; 2-Acetylphenylamine; NSC 8820; o-Acetylaniline; 1-(2-Aminophenyl)ethanone; ortho-aminoacetophenone (2'-aminoacetophenone)
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Normal alkane 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 | HP-Innowax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 50. | 15. | 30. | 30. | 60. |
| Carrier gas | Helium | He | H2 | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.20 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.20 | 0.25 | 0.5 | 0.25 | 0.25 |
| Tstart (C) | 45. | 40. | 40. | 40. | 40. |
| Tend (C) | 190. | 230. | 200. | 210. | 210. |
| Heat rate (K/min) | 4. | 6. | 4. | 5. | 5. |
| Initial hold (min) | 2. | 5. | |||
| Final hold (min) | 50. | 20. | |||
| I | 2213. | 2187. | 2252. | 2227. | 2228. |
| Reference | Soria, Sanz, et al., 2008 | Kishimoto, Wanikawa, et al., 2006 | Culleré, Escudero, et al., 2004 | Kumazawa and Masuda, 2002 | Kumazawa and Masuda, 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | HP-FFAP | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 50. | 30. | 60. |
| Carrier gas | H2 | H2 | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.53 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.5 | 1. | 0.25 |
| Tstart (C) | 40. | 40. | 35. | 40. | 40. |
| Tend (C) | 200. | 200. | 230. | 210. | 210. |
| Heat rate (K/min) | 4. | 4. | 6. | 5. | 5. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 60. | 60. | 15. | ||
| I | 2238. | 2234. | 2227. | 2223. | 2228. |
| Reference | Aznar, López, et al., 2001 | Ferreira, Aznar, et al., 2001 | Preininger and Ullrich, 2001 | Kumazawa and Masuda, 1999 | Kumazawa and Masuda, 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-Wax |
| Column length (m) | 60. |
| Carrier gas | |
| Substrate | |
| Column diameter (mm) | 0.25 |
| Phase thickness (μm) | |
| Tstart (C) | 30. |
| Tend (C) | 170. |
| Heat rate (K/min) | 2. |
| Initial hold (min) | 4. |
| Final hold (min) | 30. |
| I | 2210. |
| Reference | Buttery and Ling, 1998 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I.,
SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles,
Eur. Food Res. Technol., 2008, 1-12. [all data]
Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K.,
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties,
J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c
. [all data]
Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V.,
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820
. [all data]
Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in different green tea varieties using flavor dilution technique,
J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j
. [all data]
Aznar, López, et al., 2001
Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V.,
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions,
J. Agric. Food Chem., 2001, 49, 6, 2924-2929, https://doi.org/10.1021/jf001372u
. [all data]
Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J.,
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines,
J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u
. [all data]
Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F.,
Trace compound analysis for off-flavor characterization of micromilled milk powder,
Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [all data]
Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in Japanese green tea (Sen-cha),
J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Notes
Go To: Top, Normal alkane 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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