4-Heptenal, (Z)-
- Formula: C7H12O
- Molecular weight: 112.1696
- IUPAC Standard InChI: InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
- IUPAC Standard InChIKey: VVGOCOMZRGWHPI-ARJAWSKDSA-N
- CAS Registry Number: 6728-31-0
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: cis-4-Hepten-1-al; (Z)-4-Hepten-1-al; cis-4-Heptenal; (4Z)-4-Heptenal; 4-(Z)-Heptenal; Hept-4(Z)-enal; Hept-cis-4-enal; (Z)-4-Heptenal; ( Z)-Hept-4-enal
- 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 | SPB-5 | RTX-5 MS | HP-5 MS | DB-1 | HP-5 |
| Column length (m) | 60. | 30. | 30. | 30. | 25. |
| Carrier gas | Helium | Helium | He | N2 | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.2 |
| Phase thickness (μm) | 1.00 | 0.50 | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 40. | 35. | 50. | 30. | 30. |
| Tend (C) | 230. | 225. | 280. | 210. | 280. |
| Heat rate (K/min) | 3. | 6. | 4. | 5. | 3. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 10. | 10. | |||
| I | 900. | 901. | 897. | 871. | 900. |
| Reference | Sivadier, Ratel, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 | Zhao, Zeng, et al., 2009 | Kumazawa, Itobe, et al., 2008 | Shafi, Nambiar, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-5MS | SE-54 | SE-54 |
| Column length (m) | 30. | 30. | 60. | 30. | 30. |
| Carrier gas | He | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.52 | 0.52 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.5 | 1.5 |
| Tstart (C) | 40. | 40. | 40. | 5. | 5. |
| Tend (C) | 230. | 230. | 200. | 230. | 230. |
| Heat rate (K/min) | 6. | 6. | 2. | 6. | 6. |
| Initial hold (min) | 2. | 2. | 5. | ||
| Final hold (min) | 10. | 10. | 30. | ||
| I | 900. | 900. | 900. | 900. | 900. |
| Reference | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 | Lee, Suriyaphan, et al., 2001 | Milo and Grosch, 1996 | Milo and Grosch, 1996 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | SE-54 | RTX-5 |
| Column length (m) | 30. | 30. |
| Carrier gas | He | |
| Substrate | ||
| Column diameter (mm) | 0.52 | 0.52 |
| Phase thickness (μm) | 1.5 | 1.5 |
| Tstart (C) | 5. | 5. |
| Tend (C) | 230. | 230. |
| Heat rate (K/min) | 6. | 6. |
| Initial hold (min) | ||
| Final hold (min) | ||
| I | 900. | 900. |
| Reference | Milo and Grosch, 1996 | Milo and Grosch, 1995 |
| Comment | 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.
Sivadier, Ratel, et al., 2009
Sivadier, G.; Ratel, J.; Engel, E.,
Latency and persistence of diet volatile biomarkers in lamb fats,
J. Agric. Food Chem., 2009, 57, 2, 645-652, https://doi.org/10.1021/jf802467q
. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Zhao, Zeng, et al., 2009
Zhao, C.; Zeng, Y.; Wan, M.; Li, R.; Liang, Y.; Li, C.; Zeng, Z.; Chau, F.-T.,
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods,
J. Sep. Sci., 2009, 32, 4, 660-670, https://doi.org/10.1002/jssc.200800484
. [all data]
Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T.,
A new approach to estimate the in-mouth release characteristics of odorants in chewing gum,
Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269
. [all data]
Shafi, Nambiar, et al., 2004
Shafi, P.M.; Nambiar, M.K.G.; Clery, R.A.; Sarma, Y.R.; Veena, S.S.,
Composition and antifungal activity of the oil of Artemisia nilagirica (Clarke) Pamp,
J. Essent. Oil Res., 2004, 16, 4, 377-379, https://doi.org/10.1080/10412905.2004.9698748
. [all data]
Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P.,
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation,
J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p
. [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]
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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