(Z)-1,5-octadien-3-one
- Formula: C8H12O
- Molecular weight: 124.1803
- IUPAC Standard InChIKey: VWYBQOFZVSNDAW-WAYWQWQTSA-N
- CAS Registry Number: 65767-22-8
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: 1,5-octadien-3-one, (Z); cis-1,5-octadien-3-one; (Z)-Octa-1,5-dien-3-one; 1,5-(Z)-Octadiene-3-one; 1,cis-5-octadien-3-one; 1,5(Z)-octadien-3-one; octadien-3-one, 1,5(Z); octa-1,cis-5-dien-3-one
- Information on this page:
- Other data available:
- Options:
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 | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 MS | DB-5 | RTX-5 | DB-5 | HP-5 |
Column length (m) | 30. | 25. | 60. | 30. | 30. |
Carrier gas | Helium | He | Helium | H2 | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.53 | 0.3 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 1.5 | 0.25 | 0.25 |
Tstart (C) | 50. | 40. | 0. | 35. | 45. |
Tend (C) | 220. | 230. | 240. | 240. | 230. |
Heat rate (K/min) | 3. | 6. | 6. | 8. | 3. |
Initial hold (min) | 2. | 1. | 2.5 | 1. | |
Final hold (min) | 70. | 2. | 10. | ||
I | 984. | 987. | 992. | 980. | 986. |
Reference | Shimizu, Imayoshi, et al., 2009 | Zeller and Rychlik, 2007 | Tokitomo, Steihaus, et al., 2005 | Triqui and Bouchriti, 2003 | Darriet, Pons, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5MS | DB-5 | Ultra-1 | SE-54 |
Column length (m) | 30. | 60. | 50. | 30. | |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.2 | 0.52 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.5 | |
Tstart (C) | 40. | 40. | 34. | 40. | 5. |
Tend (C) | 290. | 200. | 200. | 240. | 230. |
Heat rate (K/min) | 7. | 2. | 5. | 4. | 6. |
Initial hold (min) | 5. | 3. | |||
Final hold (min) | 30. | 10. | 10. | ||
I | 983. | 982. | 979. | 963. | 983. |
Reference | Lin, Rouseff, et al., 2002 | Lee, Suriyaphan, et al., 2001 | Schlüter, Steinhart, et al., 1999 | Hashizume and Samuta, 1997 | Milo and Grosch, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | SE-54 | SE-54 | RTX-5 | RTX-5 |
Column length (m) | 30. | 30. | 30. | 30. |
Carrier gas | He | He | ||
Substrate | ||||
Column diameter (mm) | 0.52 | 0.52 | 0.52 | 0.52 |
Phase thickness (μm) | 1.5 | 1.5 | 1.5 | 1.5 |
Tstart (C) | 5. | 5. | 5. | 5. |
Tend (C) | 230. | 230. | 230. | 230. |
Heat rate (K/min) | 6. | 6. | 6. | 6. |
Initial hold (min) | ||||
Final hold (min) | ||||
I | 985. | 985. | 983. | 983. |
Reference | Milo and Grosch, 1996 | Milo and Grosch, 1996 | Milo and Grosch, 1995 | Milo and Grosch, 1995 |
Comment | MSDC-RI | 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.
Shimizu, Imayoshi, et al., 2009
Shimizu, Y.; Imayoshi, Y.; Kato, M.; Maeda, K.; Iwabuchi, H.; Shimomura, K.,
Volatiles from leaves of field-grown plants and shoot cultures of Gynura bicolor DC,
Flavour Fragr. J., 2009, 24, 5, 251-258, https://doi.org/10.1002/ffj.1938
. [all data]
Zeller and Rychlik, 2007
Zeller, A.; Rychlik, M.,
Impact of estragole and other odorants on the flavour of anise and tarragon,
Flavour Fragr. J., 2007, 22, 2, 105-113, https://doi.org/10.1002/ffj.1765
. [all data]
Tokitomo, Steihaus, et al., 2005
Tokitomo, Y.; Steihaus, M.; Buttner, A.; Schieberle, P.,
Odor-Active Constituents in Fresh Pineapple (ananas comosus [L.] Merr.) by Quamtitative and Sensory Evaluations,
Biosci. Biotechnol, Biochem,, 2005, 69, 7, 1323-1330, https://doi.org/10.1271/bbb.69.1323
. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [all data]
Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D.,
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae,
J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d
. [all data]
Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M.,
Aroma composition changes in early season grapefruit juice produced from thermal concentration,
J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g
. [all data]
Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R.,
Aroma components of cooked tail meat of American lobster (Homarus americanus),
J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t
. [all data]
Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604
. [all data]
Hashizume and Samuta, 1997
Hashizume, K.; Samuta, T.,
Green odorants of grape cluster stem and their ability to cause a wine stemmy flavor,
J. Agric. Food Chem., 1997, 45, 4, 1333-1337, https://doi.org/10.1021/jf960635a
. [all data]
Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203
. [all data]
Milo and Grosch, 1995
Milo, C.; Grosch, W.,
Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples,
J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038
. [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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