- Formula: C8H10O
- Molecular weight: 122.1644
- IUPAC Standard InChI:
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- IUPAC Standard InChIKey: DTFKRVXLBCAIOZ-UHFFFAOYSA-N
- CAS Registry Number: 578-58-5
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
- Other names: Anisole, o-methyl-; o-Cresol methyl ether; o-Cresyl methyl ether; o-Methoxytoluene; o-Methylanisole; Methyl o-cresyl ether; Methyl o-tolyl ether; 1-Methoxy-2-methylbenzene; 2-Methoxytoluene; 2-Methylanisole; 2-Methylmethoxybenzene; Methyl o-methylphenyl ether; Methyl-o-cresol; o-Methylanisol; NSC 6253
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Van Den Dool and Kratz RI, non-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
|Active phase||DB-5||HP-5||5 % Phenyl methyl siloxane|
|Column length (m)||30.||30.||30.|
|Column diameter (mm)||0.25||0.25||0.25|
|Phase thickness (m)||0.25||0.25||1.|
|Heat rate (K/min)||3.||5.||7.|
|Initial hold (min)||10.||10.|
|Final hold (min)||5.|
|Reference||Baccouri, Ben Temime, et al., 2007||Flamini, Tebano, et al., 2006||Estevez, Ventanas, et al., 2005|
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Baccouri, Ben Temime, et al., 2007
Baccouri, B.; Ben Temime, S.; Campeol, E.; Cioni, P.L.; Daoud, D.; Zarrouk, M., Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars, Food Chem., 2007, 102, 3, 850-856, https://doi.org/10.1016/j.foodchem.2006.06.012 . [all data]
Flamini, Tebano, et al., 2006
Flamini, G.; Tebano, M.; Cioni, P.L.; Bagci, Y.; Dural, H.; Ertugrul, K.; Uysal, T.; Savran, A., A multivariate statistical approach to Centaurea classification using essential oil composition data of some species from Turkey, Pl. Syst. Evol., 2006, 261, 1-4, 217-228, https://doi.org/10.1007/s00606-006-0448-3 . [all data]
Estevez, Ventanas, et al., 2005
Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R., Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, J. Agric. Food Chem., 2005, 53, 21, 8317-8324, https://doi.org/10.1021/jf051025q . [all data]
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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