Phenol, 2,6-dimethoxy-
- Formula: C8H10O3
- Molecular weight: 154.1632
- IUPAC Standard InChI: InChI=1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3
- IUPAC Standard InChIKey: KLIDCXVFHGNTTM-UHFFFAOYSA-N
- CAS Registry Number: 91-10-1
- 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: Pyrogallol 1,3-dimethyl ether; Syringol; 1,3-Dimethoxy-2-hydroxybenzene; 2-Hydroxy-1,3-dimethoxybenzene; 2,6-Dimethoxyphenol; 2,6-Dimethoxyphenyl; 1,3-Dimethyl pyrogallate; 2,6-Dwumetoksyfenol; Pyrogallol dimethylether; 2,6-dimethoxyphenol (syringol); Dimethoxyphenol
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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 | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | Innowax | DB-FFAP | DB-FFAP | Innowax |
| Column length (m) | 30. | 30. | 30. | 30. | 60. |
| Carrier gas | He | H2 | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.5 | 0.25 |
| Tstart (C) | 50. | 45. | 35. | 35. | 40. |
| Tend (C) | 180. | 210. | 225. | 225. | 230. |
| Heat rate (K/min) | 3.5 | 3.5 | 4. | 4. | 4. |
| Initial hold (min) | 2. | 5. | 5. | 5. | 4. |
| Final hold (min) | 25. | 20. | 30. | 30. | 20. |
| I | 2269. | 2296. | 2273. | 2276. | 2273. |
| Reference | Botelho, Caldeira, et al., 2007 | Botelho, Caldeira, et al., 2007 | Jarunrattanasri, Theerakulkait, et al., 2007 | Jarunrattanasri, Theerakulkait, et al., 2007 | Lee, Lee, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB | DB-Wax | DB-Wax |
| Column length (m) | 50. | 50. | 50. | 60. | 60. |
| Carrier gas | |||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | |||
| Tstart (C) | 60. | 40. | 40. | 50. | 50. |
| Tend (C) | 220. | 220. | 220. | 230. | 230. |
| Heat rate (K/min) | 4. | 4. | 4. | 2. | 2. |
| Initial hold (min) | 5. | 5. | 5. | 4. | 4. |
| Final hold (min) | 30. | 30. | 30. | 30. | 30. |
| I | 2264. | 2266. | 2264. | 2269. | 2269. |
| Reference | Chevance and Farmer, 1999 | Chevance and Farmer, 1999, 2 | Chevance and Farmer, 1999, 2 | Shiratsuchi, Shimoda, et al., 1993 | Shiratsuchi, Shimoda, et al., 1993 |
| 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.
Botelho, Caldeira, et al., 2007
Botelho, G.; Caldeira, I.; Mendes-Faia, A.; Clímaco, M.C.,
Evaluation of two quantitative gas chromatography-olfactometry methods for clonal red wines differentiation,
Flavour Fragr. J., 2007, 22, 5, 414-420, https://doi.org/10.1002/ffj.1815
. [all data]
Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R.,
Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein,
J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474
. [all data]
Lee, Lee, et al., 2006
Lee, S.-J.; Lee, J.-E.; Kim, H.-W.; Kim, S.-S.; Koh, K.-H.,
Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization,
Food Chem., 2006, 94, 3, 385-393, https://doi.org/10.1016/j.foodchem.2004.11.035
. [all data]
Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d
. [all data]
Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J.,
Release of volatile odor compounds from full-fat and reduced-fat frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166
. [all data]
Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y.,
Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1,
J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027
. [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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