3-Buten-1-ol, 3-methyl-
- Formula: C5H10O
- Molecular weight: 86.1323
- IUPAC Standard InChI: InChI=1S/C5H10O/c1-5(2)3-4-6/h6H,1,3-4H2,2H3
- IUPAC Standard InChIKey: CPJRRXSHAYUTGL-UHFFFAOYSA-N
- CAS Registry Number: 763-32-6
- 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. - Other names: Isobutenylcarbinol; Isopropenylethyl alcohol; 2-Methyl-1-buten-4-ol; 3-Isopentenyl alcohol; 3-Methyl-3-buten-1-ol; Methallyl carbinol; 3-methyl-3-butenol; 3-methylbut-3-en-1-ol; Methyl-3-but-3-en-1-ol; 3-Methyl-3-butene-1-ol; 3-Buten-3-methyl-1-ol
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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 | CP-Sil 8CB-MS | SPB-5 | CP Sil 5 CB | BPX-5 | DB-5 |
| Column length (m) | 0. | 30. | 50. | 50. | 30. |
| Carrier gas | He | He | He | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.53 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 1.5 | 0.4 | 0.50 | 1. |
| Tstart (C) | 40. | 100. | 60. | 40. | 40. |
| Tend (C) | 280. | 250. | 280. | 280. | 210. |
| Heat rate (K/min) | 4. | 5. | 3. | 4. | 3. |
| Initial hold (min) | 2. | 10. | |||
| Final hold (min) | 5. | 60. | |||
| I | 730. | 716. | 705. | 743. | 734. |
| Reference | Elmore, Cooper, et al., 2005 | Rodríguez-Burruezo, Kollmannsberger, et al., 2004 | Pino and Marbot, 2001 | Aaslyng, Elmore, et al., 1998 | Moio and Addeo, 1998 |
| Comment | MSDC-RI | 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.
Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D.,
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb,
Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002
. [all data]
Rodríguez-Burruezo, Kollmannsberger, et al., 2004
Rodríguez-Burruezo, A.; Kollmannsberger, H.; Prohens, J.; Nitz, S.; Nuez, F.,
Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum),
J. Agric. Food Chem., 2004, 52, 18, 5663-5669, https://doi.org/10.1021/jf040107w
. [all data]
Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
. [all data]
Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S.,
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy,
J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816
. [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]
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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