2-Acetyl-1-pyrroline
- Formula: C6H9NO
- Molecular weight: 111.1418
- IUPAC Standard InChIKey: DQBQWWSFRPLIAX-UHFFFAOYSA-N
- CAS Registry Number: 85213-22-5
- 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: 1-Pyrroline, 2-acetyl; 2-Acetyl-4,5-dihydro-3H-pyrrole; 2-Acetyl-1-pyrolline; 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone
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- Other data available:
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Normal alkane 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 | SE-54 | RTX-5 MS | VF-5MS | DB-5 | OV-101 |
Column length (m) | 30. | 30. | 30. | 30. | 10. |
Carrier gas | Helium | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.50 | 0.25 | 0.25 | |
Tstart (C) | 0. | 35. | 40. | 40. | 35. |
Tend (C) | 200. | 225. | 250. | 250. | 225. |
Heat rate (K/min) | 6. | 6. | 7. | 4. | 6. |
Initial hold (min) | 2. | 5. | 2. | 5. | |
Final hold (min) | 10. | 10. | |||
I | 922. | 921. | 918. | 920. | 896. |
Reference | Laselan, Buettner, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 | Ghiasvand, Setkova, et al., 2007 | Shen X., Gao Y., et al., 2006 | Bloss, Acree, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5 | DB-1 | SE-54 | SE-54 |
Column length (m) | 60. | 60. | 30. | 30. | |
Carrier gas | He | ||||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.52 | 0.52 | |
Phase thickness (μm) | 0.25 | 0.25 | 1.5 | 1.5 | |
Tstart (C) | 40. | 34. | 30. | 5. | 5. |
Tend (C) | 200. | 200. | 200. | 230. | 230. |
Heat rate (K/min) | 2. | 5. | 4. | 6. | 6. |
Initial hold (min) | 5. | 3. | 25. | ||
Final hold (min) | 30. | 10. | 20. | ||
I | 927. | 918. | 892. | 925. | 925. |
Reference | Lee, Suriyaphan, et al., 2001 | Schlüter, Steinhart, et al., 1999 | Buttery, Ling, et al., 1997 | Milo and Grosch, 1996 | Milo and Grosch, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Packed |
---|---|---|---|---|
Active phase | DB-1 | DB-1 | OV-101 | SE-54 |
Column length (m) | 60. | 60. | 12. | 3. |
Carrier gas | He | He | ||
Substrate | Chromosorb G AW DMCS (100-120 mesh) | |||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | |
Phase thickness (μm) | 0.52 | |||
Tstart (C) | 30. | 30. | 35. | 50. |
Tend (C) | 200. | 200. | 225. | 230. |
Heat rate (K/min) | 4. | 4. | 4. | 6. |
Initial hold (min) | 25. | 25. | 3. | 2. |
Final hold (min) | 20. | 20. | 10. | |
I | 892. | 892. | 898. | 921. |
Reference | Buttery and Ling, 1995 | Buttery, Stern, et al., 1994 | Roberts and Acree, 1994 | Schieberle, 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M.,
Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM),
African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Ghiasvand, Setkova, et al., 2007
Ghiasvand, A.R.; Setkova, L.; Pawliszyn, J.,
Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS,
Flavour Fragr. J., 2007, 22, 5, 377-391, https://doi.org/10.1002/ffj.1809
. [all data]
Shen X., Gao Y., et al., 2006
Shen X.; Gao Y.; Su Q.D.,
Constituents of the essential oil of Rhizoma polygonati,
Flavour Fragr. J., 2006, 21, 3, 556-558, https://doi.org/10.1002/ffj.1666
. [all data]
Bloss, Acree, et al., 2002
Bloss, J.; Acree, T.E.; Bloss, J.M.; Hood, W.R.; Kunz, T.H.,
Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus,
J. Chem. Ecol., 2002, 28, 4, 819-834, https://doi.org/10.1023/A:1015296928423
. [all data]
Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R.,
Aroma components of cooked tail meat of American lobster (Homarus americanus),
J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t
. [all data]
Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604
. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203
. [all data]
Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C.,
Volatile flavor components of corn tortillas and related products,
J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023
. [all data]
Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038
. [all data]
Roberts and Acree, 1994
Roberts, D.D.; Acree, T.E.,
Gas chromatography - olfactometry of glucose - proline Maillard reaction products
in American Chemical Society, Symposium Series -- Volume 543, American Chemical Society, Washington, 1994, 71-79. [all data]
Schieberle, 1991
Schieberle, P.,
Primary odorants in popcorn,
J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030
. [all data]
Notes
Go To: Top, Normal alkane 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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