2(3H)-Furanone, 5-hexyldihydro-
- Formula: C10H18O2
- Molecular weight: 170.2487
- IUPAC Standard InChIKey: IFYYFLINQYPWGJ-UHFFFAOYSA-N
- CAS Registry Number: 706-14-9
- 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. - Stereoisomers:
- Other names: γ-Decalactone; γ-Decanolactone; γ-Hexyl-γ-butyrolactone; γ-Hexylbutyrolactone; Decanoic acid, 4-hydroxy-, γ-lactone; Decanolactone; 4-Decalactone; 4-Decanolide; 4-Hexyl-γ-butyrolactone; 4-Hexyl-4-butanolide; 4-Hydroxydecanoic acid, γ-lactone; 5-Hexyldihydro-2(3H)-furanone; 5-Hexyltetrahydro-2-furanone; γ-n-Decalactone; γ-n-Hexyl-γ-butyrolactone; Decanoic acid, γ-lactone; Decanolide-1,4; Hydroxydecanoic acid γ-lactone; 4-Hydroxydecanoic acid lactone; γ-Decanolide; Decan-4-olide; (.+/-.)-γ-Decanolactone; NSC 24248; NSC 26510
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Normal alkane 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 | Carbowax 20M | DB-FFAP | DB-Wax | DB-Wax Etr | DB-Wax |
Column length (m) | 25. | 30. | 30. | 60. | 30. |
Carrier gas | Helium | He | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.40 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 60. | 40. | 40. | 40. | 40. |
Tend (C) | 260. | 230. | 230. | 230. | 200. |
Heat rate (K/min) | 5. | 6. | 4. | 2. | 4. |
Initial hold (min) | 1. | 2. | 5. | 5. | |
Final hold (min) | 40. | 15. | 100. | ||
I | 2183. | 2131. | 2110. | 2141. | 2175. |
Reference | Kafkas and Paydas, 2007 | Zeller and Rychlik, 2007 | Fan and Qian, 2006 | Ibarz, Ferreira, et al., 2006 | Culleré, Escudero, 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 | DB-Wax | DB-Wax |
Column length (m) | 60. | 30. | 50. | 30. | 30. |
Carrier gas | He | H2 | Helium | H2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.70 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.5 | |
Tstart (C) | 40. | 40. | 50. | 40. | 40. |
Tend (C) | 220. | 200. | 280. | 200. | 240. |
Heat rate (K/min) | 3. | 4. | 4. | 4. | 7. |
Initial hold (min) | 5. | 5. | 2. | 5. | |
Final hold (min) | 5. | ||||
I | 2177. | 2185. | 2144. | 2178. | 2152. |
Reference | López, Ezpeleta, et al., 2004 | López, Ortín, et al., 2003 | Saura, LAencina, et al., 2003 | Ferreira, Ortín, et al., 2002 | Lin, Rouseff, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | EC-1000 | FFAP | DB-Wax |
Column length (m) | 60. | 30. | 30. | 30. | 30. |
Carrier gas | He | H2 | He | H2 | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 40. | 40. | 35. | 40. | 40. |
Tend (C) | 200. | 200. | 230. | 240. | 200. |
Heat rate (K/min) | 2. | 4. | 5. | 3. | 4. |
Initial hold (min) | 2. | 5. | 5. | 5. | 5. |
Final hold (min) | 60. | 15. | 60. | ||
I | 2132. | 2165. | 2145. | 2126. | 2165. |
Reference | Umano, Hagi, et al., 2002 | Aznar, López, et al., 2001 | Bendall, 2001 | Ducruet, Fournier, et al., 2001 | Ferreira, Aznar, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | TC-Wax | DB-FFAP | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 30. | 30. | 25. | 25. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 80. | 40. | 50. | 50. | 50. |
Tend (C) | 250. | 195. | 220. | 200. | 200. |
Heat rate (K/min) | 4. | 5. | 4. | 4. | 4. |
Initial hold (min) | 5. | 3. | 4. | 4. | |
Final hold (min) | 47. | 40. | 10. | 10. | |
I | 2160. | 2152. | 2125. | 2127. | 2164. |
Reference | Miyazawa, Kurose, et al., 2001 | Suriyaphan, Drake, et al., 2001 | Weckerle, Bastl-Borrmann, et al., 2001 | Morales, Duque, et al., 2000 | Morales, Duque, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Carbowax 20M | DB-Wax | Carbowax 20M | Supelcowax |
Column length (m) | 60. | 60. | 30. | 60. | 60. |
Carrier gas | Nitrogen | He | Helium | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.33 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.5 | ||
Tstart (C) | 40. | 40. | 40. | 40. | 80. |
Tend (C) | 200. | 190. | 200. | 190. | 240. |
Heat rate (K/min) | 2. | 2. | 6. | 2. | 5. |
Initial hold (min) | 10. | 5. | 5. | 5. | |
Final hold (min) | 30. | ||||
I | 2162. | 2130. | 2165. | 2130. | 2178. |
Reference | Tamura, Boonbumrung, et al., 2000 | Lopez, Ferreira, et al., 1999 | Suriyaphan, Drake, et al., 1999 | Ferreira, Lopez, et al., 1998 | Näf and Velluz, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | HP-Innowax | HP-Innowax | TC-Wax | DB-Wax |
Column length (m) | 25. | 25. | 60. | 60. | 60. |
Carrier gas | H2 | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.322 |
Phase thickness (μm) | 0.5 | 0.25 | |||
Tstart (C) | 35. | 35. | 50. | 80. | 50. |
Tend (C) | 250. | 250. | 180. | 240. | 230. |
Heat rate (K/min) | 4. | 4. | 1.5 | 3. | 4. |
Initial hold (min) | 5. | ||||
Final hold (min) | |||||
I | 2109. | 2109. | 2123. | 2170. | 2142. |
Reference | Ong and Acree, 1998 | Ong, Acree, et al., 1998 | Ulrich, Hoberg, et al., 1997 | Shuichi, Masazumi, et al., 1996 | Engel, Flath, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. |
Carrier gas | H2 | H2 |
Substrate | ||
Column diameter (mm) | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 |
Tstart (C) | 30. | 30. |
Tend (C) | 180. | 180. |
Heat rate (K/min) | 2. | 2. |
Initial hold (min) | 2. | 2. |
Final hold (min) | ||
I | 2129. | 2131. |
Reference | Takeoka, Flath, et al., 1988 | Takeoka, Flath, et al., 1988 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Kafkas and Paydas, 2007
Kafkas, E.; Paydas, S.,
Evaluation and identification of volatile compounds of some promising strawberry genotypes using HS-SPME technique by GC-MS,
World J. Agric. Sci., 2007, 3, 2, 191-195. [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]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
. [all data]
Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J.,
Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes,
J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020
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Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V.,
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820
. [all data]
López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V.,
Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry,
Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025
. [all data]
López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V.,
Impact odorants of different young white wines from the Canary islands,
J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w
. [all data]
Saura, LAencina, et al., 2003
Saura, D.; LAencina, J.; Perez-Lopez, A.J.; Lizama, V.; Carbonell-Barrachina, A.A.,
Aroma of canned peach halves acidified with clarified lemon juice,
J. Food Sci., 2003, 68, 3, 1080-1085, https://doi.org/10.1111/j.1365-2621.2003.tb08292.x
. [all data]
Ferreira, Ortín, et al., 2002
Ferreira, V.; Ortín, N.; Escudero, A.; López, R.; Cacho, J.,
Chemical characterization of the aroma of grenache Rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies,
J. Agric. Food Chem., 2002, 50, 14, 4048-4054, https://doi.org/10.1021/jf0115645
. [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]
Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T.,
Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.),
J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951
. [all data]
Aznar, López, et al., 2001
Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V.,
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions,
J. Agric. Food Chem., 2001, 49, 6, 2924-2929, https://doi.org/10.1021/jf001372u
. [all data]
Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n
. [all data]
Ducruet, Fournier, et al., 2001
Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E.,
Influence of packaging on the aroma stability of strawberry syrup during shelf life,
J. Agric. Food Chem., 2001, 49, 5, 2290-2297, https://doi.org/10.1021/jf0012796
. [all data]
Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J.,
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines,
J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u
. [all data]
Miyazawa, Kurose, et al., 2001
Miyazawa, M.; Kurose, K.; Itoh, A.; Hiraoka, N.,
Comparison of the essential oils of Glehnia littoralis from Northern and Southern Japan,
J. Agric. Food Chem., 2001, 49, 11, 5433-5436, https://doi.org/10.1021/jf010219c
. [all data]
Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l
. [all data]
Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P.,
Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis,
Flavour Fragr. J., 2001, 16, 5, 360-363, https://doi.org/10.1002/ffj.1012
. [all data]
Morales, Duque, et al., 2000
Morales, A.L.; Duque, C.; Bautista, E.,
Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro),
J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385, https://doi.org/10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B
. [all data]
Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W.,
Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand,
Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68
. [all data]
Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F.,
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study,
J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K
. [all data]
Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R.,
Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin,
Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543
. [all data]
Ferreira, Lopez, et al., 1998
Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F.,
The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants,
J. Sci. Food Agric., 1998, 77, 2, 259-267, https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q
. [all data]
Näf and Velluz, 1998
Näf, R.; Velluz, A.,
Phenols and lactones in Italo-Mitcham peppermint oil Mentha × piperita L.,
Flavour Fragr. J., 1998, 13, 3, 203-208, https://doi.org/10.1002/(SICI)1099-1026(199805/06)13:3<203::AID-FFJ725>3.0.CO;2-0
. [all data]
Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E.,
Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.),
J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318
. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Ulrich, Hoberg, et al., 1997
Ulrich, D.; Hoberg, E.; Rapp, A.; Kecke, S.,
Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds,
Z. Lebensm. Unters. Forsch. A, 1997, 205, 3, 218-223, https://doi.org/10.1007/s002170050154
. [all data]
Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]
Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R.,
Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars,
J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036
. [all data]
Takeoka, Flath, et al., 1988
Takeoka, G.R.; Flath, R.A.; Güntert, M.; Jennings, W.,
Nectarine volatiles: vacuum steam distillation versus headspace sampling,
J. Agric. Food Chem., 1988, 36, 3, 553-560, https://doi.org/10.1021/jf00081a037
. [all data]
Notes
Go To: Top, Normal alkane 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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