Prenol
- Formula: C5H10O
- Molecular weight: 86.1323
- IUPAC Standard InChIKey: ASUAYTHWZCLXAN-UHFFFAOYSA-N
- CAS Registry Number: 556-82-1
- 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-Buten-1-ol, 3-methyl-; γ,γ-Dimethylallyl alcohol; Prenyl alcohol; 3-Methyl-2-butenyl alcohol; 3,3-Dimethylallyl alcohol; 3-Methyl-2-buten-1-ol; 3-Methyl-2-butenol; 3-Methyl-2-butene-1-ol; 3-Methylbut-2-en-1-ol; Methyl-3-but-2-en-1-ol; 3-Methylcrotyl alcohol; Dimethylallyl alcohol; NSC 158709; 2-Butenol, 3-methyl; butenol methyl; Methyl-2-butenol; 3-Methylbut-3-en-1-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 | DB-Wax | ZB-Wax | DB-Wax | HP-20M | DB-Wax |
Column length (m) | 30. | 30. | 60. | 50. | 30. |
Carrier gas | He | He | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.2 | 0.25 |
Phase thickness (μm) | 0.25 | 0.15 | 0.25 | 0.2 | 0.25 |
Tstart (C) | 40. | 35. | 40. | 70. | 60. |
Tend (C) | 250. | 220. | 210. | 180. | 220. |
Heat rate (K/min) | 3. | 1.8 | 2. | 4. | 2. |
Initial hold (min) | 10. | 4. | 3. | ||
Final hold (min) | 20. | 10. | 40. | 10. | |
I | 1301. | 1316. | 1313. | 1281. | 1322. |
Reference | Berlinet, Ducruet, et al., 2005 | Ledauphin, Saint-Clair, et al., 2004 | Chyau, Ko, et al., 2003 | Milos and Radonic, 2000 | Chassagne, Boulanger, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He |
Substrate | ||||
Column diameter (mm) | 0.32 | 0.25 | 0.259 | 0.259 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | |
Tstart (C) | 50. | 40. | 50. | 50. |
Tend (C) | 230. | 200. | 240. | 240. |
Heat rate (K/min) | 2. | 2. | 4. | 4. |
Initial hold (min) | 10. | 3. | 3. | |
Final hold (min) | ||||
I | 1330. | 1321. | 1310. | 1320. |
Reference | Coen, Engel, et al., 1995 | Umano, Hagi, et al., 1992 | Suárez, Duque, et al., 1991 | Suárez, Duque, et al., 1991 |
Comment | 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.
Berlinet, Ducruet, et al., 2005
Berlinet, C.; Ducruet, V.; Brillouet, J.-M.; Reynes, M.; Brat, P.,
Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET),
Food Addit. Contam., 2005, 22, 2, 185-195, https://doi.org/10.1080/02652030500037860
. [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]
Chyau, Ko, et al., 2003
Chyau, C.-C.; Ko, P.-T.; Chang, C.-H.; Mau, J.-L.,
Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.),
Food Chem., 2003, 80, 3, 387-392, https://doi.org/10.1016/S0308-8146(02)00278-9
. [all data]
Milos and Radonic, 2000
Milos, M.; Radonic, A.,
Gas chromatography mass spectral analysis of free and glycosidically bound volatile compounds from Juniperus oxycedrus L. growing wild in Croatia,
Food Chem., 2000, 68, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00192-2
. [all data]
Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J.,
Enzymatic hydrolysis of edible Passiflora fruit glycosides,
Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8
. [all data]
Coen, Engel, et al., 1995
Coen, M.; Engel, R.; Nahrstedt, A.,
Chavicol β-D-glucoside, a phenylpropanoid heteroside, benzyl-β-D-glucoside and glycosidically bound volatiles from subspecies of Cedronella canariensis,
Phytochemistry, 1995, 40, 1, 149-155, https://doi.org/10.1016/0031-9422(95)00241-X
. [all data]
Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T.,
Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.),
J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014
. [all data]
Suárez, Duque, et al., 1991
Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P.,
Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.),
J. Agric. Food Chem., 1991, 39, 9, 1643-1645, https://doi.org/10.1021/jf00009a022
. [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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