2(3H)-Furanone, 5-ethyldihydro-
- Formula: C6H10O2
- Molecular weight: 114.1424
- IUPAC Standard InChI: InChI=1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3
- IUPAC Standard InChIKey: JBFHTYHTHYHCDJ-UHFFFAOYSA-N
- CAS Registry Number: 695-06-7
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: γ-Caprolactone; 4-Hexanolide; γ-Ethyl-γ-butyrolactone; γ-Ethylbutyrolactone; γ-Hexalactone; γ-Hexanolactone; Hexanoic acid, 4-hydroxy-, γ-lactone; 4-Hydroxyhexanoic acid lactone; γ-Ethyl-n-butyrolactone; Hexanolide-1,4; Tonkalide; Toukalide; 4-Ethyl-4-butanolide; 5-Ethyltetrahydro-2-furanone; Hexanoic acid, 4-hydroxy-, lactone; Dihydro-5-ethyl-2(3H)-furanone; 4-Ethylbutanolide; 5-Ethyldihydrofuran-2(3H)-one; Hexan-4-olide; 6-Caprolactone; NSC 134769; NSC 24255; 5-Ethyldihydro-2(3H)-furanone; Furan-2-one (3 H) 5-ethyl(dihydro); 2(3H)-Furanone-5-ethyldihydro-5; hexa-4-olide; 4-ethylbutanolide (γ-hexalactone); 4,5-Dihydro-5-ethyl-2(3H)furanone
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- 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, polar column, custom temperature program
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 | SOLGel-Wax | SOLGel-Wax | SOLGel-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | H2 | H2 |
| 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 |
| Program | 35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min) | 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min) |
| I | 1661. | 1661. | 1661. | 1679. | 1673. |
| Reference | Aubert, Baumann, et al., 2005 | Aubert, Baumann, et al., 2005 | Aubert, Baumann, et al., 2005 | Boulanger and Crouzet, 2001 | Boulanger and Crouzet, 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | DB-Wax | FFAP |
| Column length (m) | 30. | 30. |
| Carrier gas | He | |
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 |
| Program | 20C(30s) => fast => 60C => 4C/min => 220C (20min) | 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min) |
| I | 1678. | 1698. |
| Reference | Cantergiani, Brevard, et al., 2001 | Derail, Hofmann, et al., 1999 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H.,
Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes,
J. Agric. Food Chem., 2005, 53, 23, 8881-8895, https://doi.org/10.1021/jf0510541
. [all data]
Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J.,
Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds,
Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5
. [all data]
Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C.,
Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect,
Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305
. [all data]
Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P.,
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure,
J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- 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.