2(5H)-Furanone, 5-methyl-
- Formula: C5H6O2
- Molecular weight: 98.0999
- IUPAC Standard InChI: InChI=1S/C5H6O2/c1-4-2-3-5(6)7-4/h2-4H,1H3
- IUPAC Standard InChIKey: BGLUXFNVVSVEET-UHFFFAOYSA-N
- CAS Registry Number: 591-11-7
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: β-Angelica lactone; α,β-Angelica lactone; Δ1-Angelica lactone; γ-Methyl-δ,α,β-butenolide; 2-Penten-4-olide; 2-Pentenoic acid, 4-hydroxy-, γ-lactone; 4-Hydroxy-2-pentenoic acid γ-lactone; 5-Methyl-2(5H)-furanone; γ-Methyl-α,β-crotonolactone; 4-Hydroxypent-2-enoic acid lactone; 5-Methyl-5H-furan-2-one; 4-Methyl-2-buten-4-olide; NSC 655; 5-Methylfuran-2(5H)-one; 70428-45-4; 4-methyl-2-butenoic acid γ-lactone; 5-Methyl-2(5H)-furanone (β-angelica lactone); Pent-2-en-4-olide
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Normal alkane RI, non-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 |
|---|---|---|---|
| Active phase | ZB-5 | ZB-5 | DB-5 |
| Column length (m) | 30. | 60. | 30. |
| Carrier gas | Helium | He | Hydrogen |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.25 | 0.35 |
| Phase thickness (μm) | 0.25 | 0.25 | 1.0 |
| Tstart (C) | 40. | 40. | 45. |
| Tend (C) | 280. | 260. | 220. |
| Heat rate (K/min) | 6. | 6. | 2. |
| Initial hold (min) | 1. | 4.6 | |
| Final hold (min) | 9. | 1. | |
| I | 934. | 954. | 946. |
| Reference | Harrison and Priest, 2009 | Jürgens and Dötterl, 2004 | Georgilopoulos and Gallois, 1988 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
Harrison and Priest, 2009
Harrison, B.M.; Priest, F.G.,
Composition of peaks used in the preparation of malt for Scotch Whisky production - influence of geographical source and extraction depth,
J. Agric. Food Chem., 2009, 57, 6, 2385-2391, https://doi.org/10.1021/jf803556y
. [all data]
Jürgens and Dötterl, 2004
Jürgens, A.; Dötterl, S.,
Chemical composition of anther volatiles in Ranunculaceae: genera-specific profiles in Aemone, Aquilegia, Caltha, Pulsatilla, Ranunculus, and Trollius species,
American Journal of Botany, 2004, 91, 12, 1969-1980, https://doi.org/10.3732/ajb.91.12.1969
. [all data]
Georgilopoulos and Gallois, 1988
Georgilopoulos, D.N.; Gallois, A.N.,
Flavour compounds of a commercial concentrated blackberry juice,
Food Chem., 1988, 28, 2, 141-148, https://doi.org/10.1016/0308-8146(88)90143-4
. [all data]
Notes
Go To: Top, Normal alkane 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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