Phenylethyl Alcohol
- Formula: C8H10O
- Molecular weight: 122.1644
- IUPAC Standard InChIKey: WRMNZCZEMHIOCP-UHFFFAOYSA-N
- CAS Registry Number: 60-12-8
- 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: Benzeneethanol; Phenethyl alcohol; β-Hydroxyethylbenzene; β-Phenethyl alcohol; β-Phenylethanol; β-Phenylethyl alcohol; β-PEA; Benzyl Carbinol; Ethanol, 2-phenyl-; Phenethanol; PEA; 2-Phenethyl alcohol; 2-Phenylethanol; 2-Phenylethyl alcohol; Methanol, benzyl-; Phenylethanol; Phenylethyl, beta- alcohol; 2-PEA; β-Fenethylalkohol; β-Fenylethanol; β-Phenethanol; 2-Phenethanol; β-P.E.A.; 1-Phenyl-2-ethanol; Hydroxyethylbenzene; Mellol; Beta-phenylethyl alcohol; Benzenethanol; 1-phenyl-2-ethanol (β-phenylethanol); 2-PhenyIethanol; Benzeneethanol (2-Phenylethanol)
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Kovats' 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 | PE-Wax | Supelcowax-10 | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 60. | 60. | 60. |
Carrier gas | He | N2 | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 60. | 60. | 35. | 40. | 40. |
Tend (C) | 220. | 200. | 200. | 200. | 200. |
Heat rate (K/min) | 2. | 5. | 3. | 3. | 3. |
Initial hold (min) | 5. | 4. | 5. | 5. | 5. |
Final hold (min) | 5. | 5. | 20. | ||
I | 1912. | 1912. | 1904. | 1922. | 1923. |
Reference | Nagarajan, Rao, et al., 2001 | Venkateshwarlu, Chandravadana, et al., 1999 | Wong and Teng, 1994 | Tatsuka, Suekane, et al., 1990 | Tatsuka, Suekane, et al., 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | Carbowax 20M | Carbowax 20M | BP-20 |
Column length (m) | 60. | 60. | 50. | 50. | 25. |
Carrier gas | He | He | H2 | H2 | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.22 | 0.3 | 0.20 |
Phase thickness (μm) | 0.25 | 0.25 | 0.15 | ||
Tstart (C) | 40. | 40. | 80. | 70. | 65. |
Tend (C) | 200. | 200. | 200. | 210. | 180. |
Heat rate (K/min) | 3. | 3. | 2. | 2. | 12. |
Initial hold (min) | 5. | 5. | 3. | ||
Final hold (min) | |||||
I | 1919. | 1923. | 1858. | 1876. | 1859. |
Reference | Tatsuka, Suekane, et al., 1990 | Tatsuka, Suekane, et al., 1990 | Nishimura, Yamaguchi, et al., 1989 | Gaydou, Randriamiharisoa, et al., 1986 | MacLeod and Pieris, 1983 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Carbowax 20M | Carbowax 20M | Carbowax 20M | Carbowax 20M | Carbowax 20M |
Column length (m) | 150. | 150. | 50. | 50. | 50. |
Carrier gas | He | He | N2 | N2 | He |
Substrate | |||||
Column diameter (mm) | 0.64 | 0.64 | 0.28 | 0.28 | 0.28 |
Phase thickness (μm) | |||||
Tstart (C) | 50. | 50. | 80. | 80. | 70. |
Tend (C) | 170. | 170. | 200. | 200. | 190. |
Heat rate (K/min) | 1. | 1. | 2. | 2. | 2. |
Initial hold (min) | 30. | 30. | |||
Final hold (min) | |||||
I | 1890. | 1890. | 1861. | 1868. | 1888. |
Reference | Buttery, Kamm, et al., 1982 | Buttery, Kamm, et al., 1982 | Shibamoto, Kamiya, et al., 1981 | Shibamoto, Kamiya, et al., 1981 | Tressl, Friese, et al., 1978 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Kovats' 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.
Nagarajan, Rao, et al., 2001
Nagarajan, S.; Rao, L.J.M.; Guirudutt, K.N.,
Chemical composition of the volatiles of Decalepis hamiltonii (Wight Arn),
Flavour Fragr. J., 2001, 16, 1, 27-29, https://doi.org/10.1002/1099-1026(200101/02)16:1<27::AID-FFJ937>3.0.CO;2-F
. [all data]
Venkateshwarlu, Chandravadana, et al., 1999
Venkateshwarlu, G.; Chandravadana, M.V.; Tewari, R.P.,
Volatile flavour components of some edible mushrooms (Basidiomycetes),
Flavour Fragr. J., 1999, 14, 3, 191-194, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7
. [all data]
Wong and Teng, 1994
Wong, K.C.; Teng, Y.E.,
Volatile Components of Mimusops elengi L. Flowers,
J. Essent. Oil Res., 1994, 6, 5, 453-458, https://doi.org/10.1080/10412905.1994.9698425
. [all data]
Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H.,
Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling,
J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015
. [all data]
Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T.,
Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree,
J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033
. [all data]
Gaydou, Randriamiharisoa, et al., 1986
Gaydou, E.M.; Randriamiharisoa, R.; Bianchini, J.-P.,
Composition of the essential oil of ylang-ylang (Canaga odorata Hook Fil. et Thomson forma genuina) from Madagascar,
J. Agric. Food Chem., 1986, 34, 3, 481-487, https://doi.org/10.1021/jf00069a028
. [all data]
MacLeod and Pieris, 1983
MacLeod, A.J.; Pieris, N.M.,
Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products,
J. Agric. Food Chem., 1983, 31, 5, 1005-1008, https://doi.org/10.1021/jf00119a021
. [all data]
Buttery, Kamm, et al., 1982
Buttery, R.G.; Kamm, J.A.; Ling, L.C.,
Volatile components of alfalfa flowers and pods,
J. Agric. Food Chem., 1982, 30, 4, 739-742, https://doi.org/10.1021/jf00112a028
. [all data]
Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S.,
Isolation and identification of volatile compounds in cooked meat: sukiyaki,
J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015
. [all data]
Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H.,
Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer,
J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037
. [all data]
Notes
Go To: Top, Kovats' 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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