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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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 | DB-Wax | FFAP | DB-Wax | Stabilwax | FFAP |
Column length (m) | 30. | 25. | 30. | 30. | 30. |
Carrier gas | H2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 0.2 | 0.25 | 1. | 0.25 |
Program | 40C(5min) => 4C/min => 100C6C/min => 136C => 3C/min => 220C (10min) | 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C | 60C => 5C/min => 200C => 6C/min => 250C(5min) | 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) | 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min) |
I | 2179. | 2140. | 2106. | 2149. | 2140. |
Reference | Escudero, Campo, et al., 2007 | Frauendorfer and Schieberle, 2006 | Guillot, Peytavi, et al., 2006 | Wang, Finn, et al., 2005 | Derail, Hofmann, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | FFAP | DB-FFAP |
Column length (m) | 30. | 30. |
Carrier gas | He | He |
Substrate | ||
Column diameter (mm) | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 |
Program | 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min) | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) |
I | 2140. | 2138. |
Reference | Derail, Hofmann, et al., 1999 | Mutti and Grosch, 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.
Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V.,
Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines,
J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418
. [all data]
Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P.,
Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations,
J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k
. [all data]
Guillot, Peytavi, et al., 2006
Guillot, S.; Peytavi, L.; Bureau, S.; Boulanger, R.; Lepoutre, J.-P.; Crouzet, J.; Schorr-Galindo, S.,
Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry,
Food Chem., 2006, 96, 1, 147-155, https://doi.org/10.1016/j.foodchem.2005.04.016
. [all data]
Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C.,
Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis,
J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m
. [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]
Mutti and Grosch, 1999
Mutti, B.; Grosch, W.,
Potent odorants of boiled potatoes,
Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8
. [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
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