δ-Dodecalactone
- Formula: C12H22O2
- Molecular weight: 198.3019
- 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, 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 | FFAP | FFAP | Supelcowax-10 | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 60. |
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 | 0.5 | 0.25 | |
Tstart (C) | 35. | 40. | 60. | 40. | 50. |
Tend (C) | 225. | 240. | 240. | 230. | 230. |
Heat rate (K/min) | 10. | 8. | 3. | 5. | 2. |
Initial hold (min) | 5. | 2. | 5. | 2. | |
Final hold (min) | 25. | 5. | 10. | 10. | 60. |
I | 2426. | 2470. | 2467. | 2466. | 2466. |
Reference | Lozano P.R., Miracle E.R., et al., 2007 | Schlutt B., Moran N., et al., 2007 | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Mahajan, Goddik, et al., 2004 | Shimoda, Yoshimura, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | DB-Wax | DB-Wax |
Column length (m) | 30. | 60. |
Carrier gas | He | He |
Substrate | ||
Column diameter (mm) | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 |
Tstart (C) | 20. | 50. |
Tend (C) | 200. | 230. |
Heat rate (K/min) | 4. | 2. |
Initial hold (min) | 5. | |
Final hold (min) | 10. | 60. |
I | 2420. | 2458. |
Reference | Ott, Fay, et al., 1997 | Shiratsuchi, Shimoda, et al., 1994 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R.,
Effect of cold storage and packaging material on the major aroma components of sweet cream butter,
J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q
. [all data]
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]
Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S.,
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments,
J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z
. [all data]
Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C.,
Aroma Compounds in Sweet Whey Powder,
J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X
. [all data]
Shimoda, Yoshimura, et al., 2001
Shimoda, M.; Yoshimura, Y.; Yoshimura, T.; Noda, K.; Osajima, Y.,
Volatile flavor compounds of sweetened condensed milk,
J. Food Sci., 2001, 66, 6, 804-807, https://doi.org/10.1111/j.1365-2621.2001.tb15176.x
. [all data]
Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A.,
Determination and origin of the aroma impact compounds of yogurt flavor,
J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e
. [all data]
Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y.,
Volatile flavor compounds in spray-dried skim milk powder,
J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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