2,7-Octadiene-1,6-diol, 2,6-dimethyl-, (E)-
- Formula: C10H18O2
- Molecular weight: 170.2487
- IUPAC Standard InChIKey: NSMIMJYEKVSYMT-RMKNXTFCSA-N
- CAS Registry Number: 75991-61-6
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: 2,6-dimethyl-2(E),7-octadiene-1,6-diol; (E)-2,6-Dimethyl-2,7-octadien-1,6-diol; (E)-2,6-dimethyl-2,7-octadiene-1,6-diol; (E)-2,6-Dimethyl-octa-2,7-dien-1,6-diol; (E)-2,6-dimethylocta-2,7-diene-1,6-diol; (E)-2,6-Dimethyl-octa-2.7-dien-1,6-diol; E-8-Hydroxylinalol; (E)-8-hydroxylinalool; trans-8-hydroxylinalool (trans-3,7-dimethyl-1,6-octadiene-3,8-diol); (E)-9-Hydroxylinalool; trans-2,6-Dimethyl-2,7-octadien-1,6-diol; trans-2,6-dimethyl-2,7-octadiene-1,6-diol; (2E)-2,6-Dimethyl-2,7-octadiene-1,6-diol
- Information on this page:
- Other data available:
- Options:
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 | ZB-Wax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.5 | 0.5 |
Tstart (C) | 50. | 40. | 60. | 60. | 60. |
Tend (C) | 220. | 245. | 245. | 245. | 245. |
Heat rate (K/min) | 4. | 3. | 3. | 3. | 3. |
Initial hold (min) | 1. | 3. | 3. | 3. | 3. |
Final hold (min) | 10. | 20. | 20. | 20. | 20. |
I | 2277. | 2285. | 2275. | 2270. | 2272. |
Reference | Ugliano, Bartowsky, et al., 2006 | Aubert, Ambid, et al., 2003 | Wirth, Guo, et al., 2001 | Bureau, Baumes, et al., 2000 | Bureau, Razungles, 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 | DB-Wax | CP-Wax 58CB | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | H2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.259 | 0.259 |
Phase thickness (μm) | 0.25 | 0.25 | 0.22 | 0.25 | 0.25 |
Tstart (C) | 60. | 50. | 40. | 50. | 50. |
Tend (C) | 220. | 240. | 220. | 240. | 240. |
Heat rate (K/min) | 2. | 4. | 3. | 4. | 4. |
Initial hold (min) | 3. | 3. | 3. | 3. | |
Final hold (min) | |||||
I | 2267. | 2294. | 2260. | 2290. | 2294. |
Reference | Chassagne, Boulanger, et al., 1999 | Krammer, Winterhalter, et al., 1991 | Pabst, Barron, et al., 1991 | Suárez, Duque, et al., 1991 | Suárez, Duque, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | Carbowax 20M |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.259 | 0.259 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 50. | 50. | 50. | 40. |
Tend (C) | 240. | 240. | 250. | 250. | 240. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 4. |
Initial hold (min) | 3. | 3. | 3. | 3. | 3. |
Final hold (min) | |||||
I | 2287. | 2294. | 2294. | 2297. | 2254. |
Reference | Suárez, Duque, et al., 1991 | Suárez, Duque, et al., 1991 | Fröhlich, Duque, et al., 1989 | Fröhlich, Duque, et al., 1989 | Schwab, Mahr, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | 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.
Ugliano, Bartowsky, et al., 2006
Ugliano, M.; Bartowsky, E.J.; McCarthy, J.; Moio, L.; Henschke, P.A.,
Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains,
J. Agric. Food Chem., 2006, 54, 17, 6322-6331, https://doi.org/10.1021/jf0607718
. [all data]
Aubert, Ambid, et al., 2003
Aubert, C.; Ambid, C.; Baumes, R.; Günata, Z.,
Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). Changes in bound aroma profile during maturation,
J. Agric. Food Chem., 2003, 51, 21, 6280-6286, https://doi.org/10.1021/jf034613h
. [all data]
Wirth, Guo, et al., 2001
Wirth, J.; Guo, W.; Baumes, R.; Günata, Z.,
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera muscat of Alexandria and Shiraz cultivars,
J. Agric. Food Chem., 2001, 49, 6, 2917-2923, https://doi.org/10.1021/jf001398l
. [all data]
Bureau, Baumes, et al., 2000
Bureau, S.M.; Baumes, R.L.; Razungles, A.J.,
Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. Syrah,
J. Agric. Food Chem., 2000, 48, 4, 1290-1297, https://doi.org/10.1021/jf990507x
. [all data]
Bureau, Razungles, et al., 2000
Bureau, S.M.; Razungles, A.R.; Baumes, R.L.,
The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates,
J. Sci. Food Agric., 2000, 80, 14, 2012-2020, https://doi.org/10.1002/1097-0010(200011)80:14<2012::AID-JSFA738>3.0.CO;2-X
. [all data]
Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J.,
Enzymatic hydrolysis of edible Passiflora fruit glycosides,
Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8
. [all data]
Krammer, Winterhalter, et al., 1991
Krammer, G.; Winterhalter, P.; Schwab, M.; Schreier, P.,
Glycosidically bound aroma compounds in the fruits of Prunus species: Apricot (P. armeniaca, L.) peach (P. persica, L.) yellow plum (P. domestica, L. ssp. Syriaca),
J. Agric. Food Chem., 1991, 39, 4, 778-781, https://doi.org/10.1021/jf00004a032
. [all data]
Pabst, Barron, et al., 1991
Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P.,
Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp,
J. Agric. Food Chem., 1991, 39, 1, 173-175, https://doi.org/10.1021/jf00001a034
. [all data]
Suárez, Duque, et al., 1991
Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P.,
Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.),
J. Agric. Food Chem., 1991, 39, 9, 1643-1645, https://doi.org/10.1021/jf00009a022
. [all data]
Fröhlich, Duque, et al., 1989
Fröhlich, O.; Duque, C.; Schreier, P.,
Volatile constituents of curuba (Passiflora mollissima) fruit,
J. Agric. Food Chem., 1989, 37, 2, 421-425, https://doi.org/10.1021/jf00086a033
. [all data]
Schwab, Mahr, et al., 1989
Schwab, W.; Mahr, C.; Schreier, P.,
Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit,
J. Agric. Food Chem., 1989, 37, 4, 1009-1012, https://doi.org/10.1021/jf00088a042
. [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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