3-Hexenal, (Z)-
- Formula: C6H10O
- Molecular weight: 98.1430
- IUPAC Standard InChI: InChI=1S/C6H10O/c1-2-3-4-5-6-7/h3-4,6H,2,5H2,1H3/b4-3-
- IUPAC Standard InChIKey: GXANMBISFKBPEX-ARJAWSKDSA-N
- CAS Registry Number: 6789-80-6
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: cis-3-Hexenal; 3-(Z)-Hexenal; cis-β,γ-Hexylenic aldehyde; (3Z)-3-Hexenal; Hex-cis-3-enal; (Z)-3-Hexen-1-al; (Z)-3-Hexenal; (Z)-Hex-3enal
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz 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 | FFAP | Supelcowax-10 | DB-Wax Etr | DB-Wax Etr | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 70. | 40. | 40. | 40. |
| Tend (C) | 240. | 220. | 250. | 245. | 200. |
| Heat rate (K/min) | 8. | 4. | 5. | 3. | 4. |
| Initial hold (min) | 2. | 7. | 3. | 3. | 5. |
| Final hold (min) | 5. | 20. | 15. | 20. | 20. |
| I | 1135. | 1153. | 1146. | 1142. | 1120. |
| Reference | Schlutt B., Moran N., et al., 2007 | Arena, Guarrera, et al., 2006 | Aubert C. and Pitrat M., 2006 | Ménager, Jost, et al., 2004 | Yu, Kim, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | 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 | 0.25 | 0.25 |
| Tstart (C) | 40. | 40. | 40. | 40. | 40. |
| Tend (C) | 200. | 200. | 200. | 200. | 200. |
| Heat rate (K/min) | 4. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 5. | 5. | 5. | 5. |
| Final hold (min) | 20. | 20. | 20. | 20. | 20. |
| I | 1124. | 1126. | 1118. | 1126. | 1124. |
| Reference | Yu, Kim, et al., 2004 | Yu, Kim, et al., 2004, 2 | Yu, Kim, et al., 2004, 2 | Zheng, Kim, et al., 2004 | Zheng, Kim, et al., 2004 |
| 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 | Carbowax 20M |
| Column length (m) | 30. | 30. | 25. | 25. | 25. |
| Carrier gas | |||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.31 | 0.31 | 0.31 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.3 | ||
| Tstart (C) | 40. | 40. | 50. | 50. | 50. |
| Tend (C) | 240. | 230. | 200. | 200. | 200. |
| Heat rate (K/min) | 7. | 3. | 2. | 2. | 2. |
| Initial hold (min) | 4. | ||||
| Final hold (min) | 5. | ||||
| I | 1151. | 1132. | 1165. | 1160. | 1165. |
| Reference | Högnadóttir and Rouseff, 2003 | Ruther, 2000 | Suárez and Duque, 1992 | Suárez and Duque, 1991 | Suárez and Duque, 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T.,
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream,
J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545
. [all data]
Arena, Guarrera, et al., 2006
Arena, E.; Guarrera, N.; Campisi, S.; Nicolosi Asmundo, C.,
Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties,
Food Chem., 2006, 98, 1, 59-63, https://doi.org/10.1016/j.foodchem.2005.04.035
. [all data]
Aubert C. and Pitrat M., 2006
Aubert C.; Pitrat M.,
Volatile compounds in the skin and pulp of Queen Anne's pocket melon,
J. Agric. Food Chem., 2006, 54, 21, 8177-8182, https://doi.org/10.1021/jf061415s
. [all data]
Ménager, Jost, et al., 2004
Ménager, I.; Jost, M.; Aubert, C.,
Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation,
J. Agric. Food Chem., 2004, 52, 5, 1248-1254, https://doi.org/10.1021/jf0350919
. [all data]
Yu, Kim, et al., 2004
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J.,
Aroma-active compounds of Pinus densiflora (red pine) needles,
Flavour Fragr. J., 2004, 19, 6, 532-537, https://doi.org/10.1002/ffj.1337
. [all data]
Yu, Kim, et al., 2004, 2
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J.,
Characterization of aroma-active compounds of Abies nephrolepis (Khingan fir) needles using aroma extract dilution analysis,
Flavour Fragr. J., 2004, 19, 1, 74-79, https://doi.org/10.1002/ffj.1314
. [all data]
Zheng, Kim, et al., 2004
Zheng, C.H.; Kim, T.H.; Kim, K.H.; Leem, Y.H.; Lee, H.J.,
Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis,
Flavour Fragr. J., 2004, 19, 5, 401-405, https://doi.org/10.1002/ffj.1447
. [all data]
Högnadóttir and Rouseff, 2003
Högnadóttir, Á.; Rouseff, R.L.,
Identification of aroma active compounds in organce essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry,
J. Chromatogr. A, 2003, 998, 1-2, 201-211, https://doi.org/10.1016/S0021-9673(03)00524-7
. [all data]
Ruther, 2000
Ruther, J.,
Retention index database for identification of general green leaf volatiles in plants coupled capillary gas chromatography-mass spectrometry,
J. Chromatogr. A, 2000, 890, 2, 313-319, https://doi.org/10.1016/S0021-9673(00)00618-X
. [all data]
Suárez and Duque, 1992
Suárez, M.; Duque, C.,
Change in volatile compounds during lulo (Solanum vestissimum D.) fruit maturation,
J. Agric. Food Chem., 1992, 40, 4, 647-649, https://doi.org/10.1021/jf00016a025
. [all data]
Suárez and Duque, 1991
Suárez, M.; Duque, C.,
Volatile constituents of lulo (Salanum vestissimum D.) fruit,
J. Agric. Food Chem., 1991, 39, 8, 1498-1500, https://doi.org/10.1021/jf00008a026
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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