1-Undecene, 8-methyl-
- Formula: C12H24
- Molecular weight: 168.3190
- IUPAC Standard InChI: InChI=1S/C12H24/c1-4-6-7-8-9-11-12(3)10-5-2/h4,12H,1,5-11H2,2-3H3
- IUPAC Standard InChIKey: KUIGECHVOHJTNQ-UHFFFAOYSA-N
- CAS Registry Number: 74630-40-3
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 8-methyl-1-undecene
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Gas Chromatography
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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
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | PEG 20M | 1124. | Zhang, Zhang, et al., 2008 | 30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (3 min) 5 0C/min -> 60 0C 6 0C/min -> 130 0C 10 0C/min -> 230 0C |
| Capillary | PEG-20M | 1124. | Zhang C., Zhang H., et al., 2007 | 30. m/0.25 mm/0.25 μm; Program: 40C(3min) => 5C/min => 60C => 6C/min => 130C => 10C/min => 230C (10min) |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Zhang, Zhang, et al., 2008
Zhang, C.; Zhang, H.; Wang, L.; Guo, X.,
Effect of carrot (Daucus carota) antifreeze proteins on texture preperties of frozen dough and volatile compounds of crumb,
Food. Sci. Technol. (Lebesmittel-Wissenschaft und Technologie), 2008, 41, 6, 1029-1036, https://doi.org/10.1016/j.lwt.2007.07.010
. [all data]
Zhang C., Zhang H., et al., 2007
Zhang C.; Zhang H.; Wang L.; Gao H.; Guo X.N.; Yao H.Y.,
Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation,
J. Agric. Food Chem., 2007, 55, 23, 9620-9626, https://doi.org/10.1021/jf0717034
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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