2H-Pyran-2-one, tetrahydro-6-methyl-
- Formula: C6H10O2
- Molecular weight: 114.1424
- IUPAC Standard InChI: InChI=1S/C6H10O2/c1-5-3-2-4-6(7)8-5/h5H,2-4H2,1H3
- IUPAC Standard InChIKey: RZTOWFMDBDPERY-UHFFFAOYSA-N
- CAS Registry Number: 823-22-3
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: δ-Caprolactone; δ-Hexalactone; δ-Methyl-δ-valerolactone; Hexanoic acid, 5-hydroxy-, δ-lactone; 5-Hydroxyhexanoic acid lactone; Hexanoic acid, 5-hydroxy-, lactone; δ-Hexanolactone; δ-Hexanolide; 2H-Pyran-2-one, 6-methyl, tetrahydro; 5-Hexanolide; delta-Hexalactone; Tetrahydro-6-methyl-2H-pyran-2-one; <δ>-Hexalactone; 5-Hexalactone
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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 |
|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. |
| Carrier gas | He | ||
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | |
| Tstart (C) | 35. | 40. | 40. |
| Tend (C) | 240. | 245. | 200. |
| Heat rate (K/min) | 6. | 3. | 2. |
| Initial hold (min) | 2. | 3. | 10. |
| Final hold (min) | 6. | 20. | |
| I | 1818. | 1751. | 1770. |
| Reference | Peterson and Reineccius, 2003 | Ollé, Baumes, et al., 1998 | Umano, Hagi, et al., 1992 |
| Comment | 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.
Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A.,
Characterization of the volatile compounds that constitute fresh sweet cream butter aroma,
Flavour Fragr. J., 2003, 18, 3, 215-220, https://doi.org/10.1002/ffj.1192
. [all data]
Ollé, Baumes, et al., 1998
Ollé, D.; Baumes, R.L.; Bayonove, C.L.; Lozano, Y.F.; Sznaper, C.; Brillouet, J.-M.,
Comparison of free and glycosidically linked volatile components from polyembryonic and monoembryonic mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 1998, 46, 3, 1094-1100, https://doi.org/10.1021/jf9705781
. [all data]
Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T.,
Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.),
J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014
. [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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