Ethanone, 2-hydroxy-1-phenyl-
- Formula: C8H8O2
- Molecular weight: 136.1479
- IUPAC Standard InChI: InChI=1S/C8H8O2/c9-6-8(10)7-4-2-1-3-5-7/h1-5,9H,6H2
- IUPAC Standard InChIKey: ZWVHTXAYIKBMEE-UHFFFAOYSA-N
- CAS Registry Number: 582-24-1
- 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: Acetophenone, 2-hydroxy-; α-Hydroxyacetophenone; ω-Hydroxyacetophenone; Benzoylcarbinol; Glycolophenone; Methanol, benzoyl-; Phenacyl alcohol; 2-Hydroxyacetophenone; Hydroxymethyl phenyl ketone; alpha-Hydroxyacetophenone; Acetophenone, α-hydroxy-; (Hydroxyacetyl)benzene; NSC 171232; 2-Hydroxy-1-phenylethanone; 2-Hydroxy-phenylethanone; Acetophenone, alpha-hydroxy-; 2-hydroxy-1-phenylethan-1-one
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IR Spectrum
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Data compiled by: Coblentz Society, Inc.
- SOLID (MINERAL OIL MULL); Not specified, most likely a prism, grating, or hybrid spectrometer.; DIGITIZED BY NIST FROM HARD COPY; 4 cm-1 resolution
- SOLID (NUJOL MULL) $$ SEE 5942 FOR SOLUTION STATE; BAIRD (GRATING); DIGITIZED BY COBLENTZ SOCIETY (BATCH I) FROM HARD COPY; 2 cm-1 resolution
- SOLUTION (CCl4 FOR 2-10.5, CS2 FOR 9.8-16 MICRON) VS SOLVENT $$SEE 5748 FOR MULL STATE; BAIRD (GRATING); 2 cm-1 resolution
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Gas Chromatography
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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
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | OV-351 | 1762. | Bonvehí, 2005 | 50. m/0.32 mm/0.2 μm, He, 5. K/min; Tstart: 60. C; Tend: 220. C |
| Capillary | CP-WAX 57CB | 1771. | Baltes and Mevissen, 1988 | He, 50. C @ 5. min, 2. K/min; Column length: 50. m; Column diameter: 0.24 mm; Tend: 210. C |
References
Go To: Top, IR Spectrum, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Bonvehí, 2005
Bonvehí, J.S.,
Investigation of aromatic compounds in roasted cocoa powder,
Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y
. [all data]
Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L.,
Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting,
Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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