2-Decanone
- Formula: C10H20O
- Molecular weight: 156.2652
- IUPAC Standard InChIKey: ZAJNGDIORYACQU-UHFFFAOYSA-N
- CAS Registry Number: 693-54-9
- 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: Decan-2-one; Methyl octyl ketone; n-C8H17COCH3; Methyl n-octyl ketone; Octyl methyl ketone
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Data at other public NIST sites:
- Options:
Data at NIST subscription sites:
NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.
Van Den Dool and Kratz 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 | HP-5MS | CP Sil 5 CB | HP-5 | HP-5 | DB-1 |
Column length (m) | 20. | 25. | 25. | 30. | 30. |
Carrier gas | H2 | He | N2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.2 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 1. | 0.25 | 0.25 | |
Tstart (C) | 60. | 80. | 40. | 60. | 40. |
Tend (C) | 240. | 270. | 280. | 220. | 325. |
Heat rate (K/min) | 5. | 10. | 5. | 5. | 3. |
Initial hold (min) | 4. | 10. | |||
Final hold (min) | 15. | 5. | |||
I | 1191. | 1176. | 1192. | 1194. | 1170.4 |
Reference | Kallio, Jussila, et al., 2006 | Ziegenbein, Hanssen, et al., 2006 | Solina, Baumgartner, et al., 2005 | Dural, Bagci, et al., 2003 | Sun and Stremple, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | CP Sil 8 CB | DB-5 | HP-1 | HP-5 |
Column length (m) | 30. | 60. | 30. | 25. | 30. |
Carrier gas | He | He | H2 | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.2 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 1. | 0.33 | 0.25 |
Tstart (C) | 50. | 40. | 40. | 35. | 35. |
Tend (C) | 200. | 280. | 210. | 250. | 250. |
Heat rate (K/min) | 2.5 | 4. | 3. | 4. | 5.3 |
Initial hold (min) | 2. | ||||
Final hold (min) | 2. | 2. | |||
I | 1193.7 | 1193. | 1192. | 1171.1 | 1192.7 |
Reference | Xu, van Stee, et al., 2003 | Elmore, Mottram, et al., 2000 | Moio, Piombino, et al., 2000 | Siegmund and Pfannhauser, 1999 | Siegmund and Pfannhauser, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Packed |
---|---|---|---|---|---|
Active phase | OV-1 | DB-5 | DB-1 | SE-30 | OV-101 |
Column length (m) | 20. | 30. | 60. | 22. | 2.5 |
Carrier gas | He | H2 | H2 | N2 | |
Substrate | Gas-Chrom Q | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.30 | |
Phase thickness (μm) | 0.3 | 1. | 0.25 | 1.0 | |
Tstart (C) | 45. | 40. | 50. | 60. | 50. |
Tend (C) | 220. | 210. | 250. | 250. | 220. |
Heat rate (K/min) | 10. | 3. | 2.5 | 2. | 2. |
Initial hold (min) | 5. | 5. | |||
Final hold (min) | 10. | ||||
I | 1179. | 1192. | 1171. | 1168. | 1172. |
Reference | Valero, Sanz, et al., 1999 | Moio and Addeo, 1998 | Stashenko, Villa, et al., 1995 | de Frutos, Sanz, et al., 1991 | Nixon, Wong, et al., 1979 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Packed | Packed | Packed |
---|---|---|---|---|
Active phase | OV-1 | Apiezon M | Apiezon M | Apiezon M |
Column length (m) | 183. | 1.5 | 1.5 | 1.5 |
Carrier gas | N2 | N2 | N2 | N2 |
Substrate | Celite 545 | Celite 545 | Celite 545 | |
Column diameter (mm) | ||||
Phase thickness (μm) | ||||
Tstart (C) | 0. | 75. | 75. | 75. |
Tend (C) | 230. | 200. | 200. | 200. |
Heat rate (K/min) | 1. | 6. | 6. | 6. |
Initial hold (min) | ||||
Final hold (min) | ||||
I | 1174. | 1153. | 1156. | 1158. |
Reference | Schreyen, Dirinck, et al., 1976 | Golovnya and Uraletz, 1971 | Golovnya and Uraletz, 1971 | Golovnya and Uraletz, 1971 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Kallio, Jussila, et al., 2006
Kallio, M.; Jussila, M.; Rissanen, T.; Anttila, P.; Hartonen, K.; Reissell, A.; Vreuls, R.; Adahchour, M.; Hyotylainen, T.,
Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry in the identification of organic compounds in atmospheric aerosols from coniferous forest,
J. Chromatogr. A, 2006, 1125, 2, 234-243, https://doi.org/10.1016/j.chroma.2006.05.050
. [all data]
Ziegenbein, Hanssen, et al., 2006
Ziegenbein, F.C.; Hanssen, H.-P.; König, W.A.,
Secondary metabolites from Ganoderma lucidum and Spongiporus leucomallellus,
Phytochemistry, 2006, 67, 2, 202-211, https://doi.org/10.1016/j.phytochem.2005.10.025
. [all data]
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Dural, Bagci, et al., 2003
Dural, H.; Bagci, Y.; Ertugrul, K.; Demirelma, H.; Flamini, G.; Cioni, P.L.; Morelli, I.,
Essential oil composition of two endemic Centaurea species from Turkey, Centaurea mucronifera and Centaurea chrysantha, collected in the same habitat,
Biochem. Syst. Ecol., 2003, 31, 12, 1417-1425, https://doi.org/10.1016/S0305-1978(03)00128-5
. [all data]
Sun and Stremple, 2003
Sun, G.; Stremple, P.,
Retention index characterization of flavor, fragrance, and many other compounds on DB-1 and DB-XLB, 2003, retrieved from http://www.chem.agilent.com/cag/cabu/pdf/b-0279.pdf. [all data]
Xu, van Stee, et al., 2003
Xu, X.; van Stee, L.L.P.; Williams, J.; Beens, J.; Adahchour, M.; Vreuls, R.J.J.; Brinkman, U.A.Th.; Lelieveld, J.,
Comprehensive two-dimensional gas chromatography (GC×GC) measurements of volatile organic compounds in the atmosphere,
Atmos. Chem. Phys., 2003, 3, 3, 665-682, https://doi.org/10.5194/acp-3-665-2003
. [all data]
Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E.,
Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork,
J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0
. [all data]
Moio, Piombino, et al., 2000
Moio, L.; Piombino, P.; Addeo, F.,
Odour-impact compounds of Gorgonzola cheese,
J. Dairy Res., 2000, 67, 2, 273-285, https://doi.org/10.1017/S0022029900004106
. [all data]
Siegmund and Pfannhauser, 1999
Siegmund, B.; Pfannhauser, W.,
Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry,
Z. Lebensm. Unters. Forsch. A, 1999, 208, 5-6, 336-341, https://doi.org/10.1007/s002170050426
. [all data]
Valero, Sanz, et al., 1999
Valero, E.; Sanz, J.; Martinez-Castro, I.,
Volatile components in microwave- and conventionally-heated milk,
Food Chem., 1999, 66, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00069-2
. [all data]
Moio and Addeo, 1998
Moio, L.; Addeo, F.,
Grana Padano cheese aroma,
J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768
. [all data]
Stashenko, Villa, et al., 1995
Stashenko, E.E.; Villa, H.S.; Combariza, M.Y.,
Comparative study of Colombian rue oils by high resolution gas chromatography using different detection systems,
J. Microcolumn Sep., 1995, 7, 2, 117-122, https://doi.org/10.1002/mcs.1220070204
. [all data]
de Frutos, Sanz, et al., 1991
de Frutos, M.; Sanz, J.; Martinez-Castro, I.,
Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fraction,
J. Agric. Food Chem., 1991, 39, 3, 524-530, https://doi.org/10.1021/jf00003a019
. [all data]
Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J.,
Nonacidic constituents of volatiles from cooked mutton,
J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044
. [all data]
Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Volatile flavor components of leek,
J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056
. [all data]
Golovnya and Uraletz, 1971
Golovnya, V.; Uraletz, V.P.,
Gas chromatographic analysis of flavour components with correlation isothermal retention indices,
J. Chromatogr., 1971, 61, 65-71, https://doi.org/10.1016/S0021-9673(00)92384-7
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.