δ-Dodecalactone
- Formula: C12H22O2
- Molecular weight: 198.3019
- IUPAC Standard InChI: InChI=1S/C12H22O2/c1-2-3-4-5-6-8-11-9-7-10-12(13)14-11/h11H,2-10H2,1H3
- IUPAC Standard InChIKey: QRPLZGZHJABGRS-UHFFFAOYSA-N
- CAS Registry Number: 713-95-1
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2H-Pyran-2-one, 6-heptyltetrahydro-; δ-Heptyl-δ-valerolactone; Dodecanoic acid, 5-hydroxy-, δ-lactone; 5-Hydroxydodecanoic acid, δ-lactone; 5-Hydroxydodecanoic acid lactone; n-Heptyl-δ-valerolactone; 6-Heptyltetrahydro-2H-pyran-2-one; 2H-Pyran-2-one, tetrahydro-6-heptyl; 5-Dodecanolide; Dodecan-5-olide; β-Dodecalactone; δ-Dodecanolide
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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 | SE-54 | HP-5MS | DB-5MS | DB-5MS | DB-5 |
| Column length (m) | 50. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 60. | 40. | 40. | 40. |
| Tend (C) | 240. | 280. | 200. | 200. | 200. |
| Heat rate (K/min) | 8. | 3. | 10. | 10. | 10. |
| Initial hold (min) | 2. | 3. | 3. | 5. | |
| Final hold (min) | 5. | 20. | 20. | 15. | |
| I | 1725. | 1702. | 1675. | 1705. | 1730. |
| Reference | Schlutt B., Moran N., et al., 2007 | Kukic J., Petrovic S., et al., 2006 | Carunchia Whetstine, Croissant, et al., 2005 | Whetstine, Cadwallader, et al., 2005 | Avsar, Karagul-Yuceer, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-5 | DB-5 | DB-5 |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | H2 | H2 | H2 | ||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 1. | 1. | 1. |
| Tstart (C) | 40. | 35. | 40. | 40. | 40. |
| Tend (C) | 200. | 200. | 210. | 210. | 210. |
| Heat rate (K/min) | 10. | 10. | 3. | 3. | 3. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 15. | 30. | |||
| I | 1730. | 1675. | 1719. | 1720. | 1719. |
| Reference | Avsar, Karagul-Yuceer, et al., 2004 | Karagül-Yüceer, Cadwallader, et al., 2002 | Moio and Addeo, 1998 | Moio and Addeo, 1998 | Moio and Addeo, 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Packed |
|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-5 | OV-101 |
| Column length (m) | 30. | 30. | 30. | 2.5 |
| Carrier gas | H2 | H2 | He | |
| Substrate | Gas-Chrom Q | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | |
| Phase thickness (μm) | 1. | 1. | ||
| Tstart (C) | 40. | 40. | 50. | 50. |
| Tend (C) | 220. | 220. | 250. | 220. |
| Heat rate (K/min) | 3. | 3. | 4. | 2. |
| Initial hold (min) | ||||
| Final hold (min) | ||||
| I | 1720. | 1721. | 1681. | 1670. |
| Reference | Moio L., Rillo L., et al., 1996 | Moio L., Rillo L., et al., 1996 | Gómez, Ledbetter, et al., 1993 | Nixon, Wong, et al., 1979 |
| 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.
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]
Kukic J., Petrovic S., et al., 2006
Kukic J.; Petrovic S.; Pavlovic M.; Couladis M.; Tzakou O.; Niketic M.,
Composition of essential oil of Stachys alpina L. ssp dinarica Murb.,
Flavour Fragr. J., 2006, 21, 3, 539-542, https://doi.org/10.1002/ffj.1684
. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A.,
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese,
J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o
. [all data]
Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R.,
Characterization of nutty flavor in cheddar cheese,
J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X
. [all data]
Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A.,
Volatile flavor components of stored nonfat dry milk,
J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a
. [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]
Moio L., Rillo L., et al., 1996
Moio L.; Rillo L.; Ledda A.; Addeo F.,
Odorous constituents of ovine milk in relationship to diet,
J. Dairy Sci., 1996, 79, 8, 1322-1331, https://doi.org/10.3168/jds.S0022-0302(96)76488-3
. [all data]
Gómez, Ledbetter, et al., 1993
Gómez, E.; Ledbetter, C.A.; Hartsell, P.L.,
Volatile compounds in apricot, plum, and their interspecific hybrids,
J. Agric. Food Chem., 1993, 41, 10, 1669-1676, https://doi.org/10.1021/jf00034a029
. [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]
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
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