Propanoic acid, 2-hydroxy-, ethyl ester
- Formula: C5H10O3
- Molecular weight: 118.1311
- IUPAC Standard InChIKey: LZCLXQDLBQLTDK-UHFFFAOYSA-N
- CAS Registry Number: 97-64-3
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: Lactic acid, ethyl ester; Actylol; Acytol; Ethyl α-hydroxypropionate; Ethyl lactate; Solactol; Ethyl racemic-lactate; Lactate d'ethyle; Ethylester kyseliny mlecne; Ethyl 2-hydroxypropionate; UN 1192; Ethyl ester of lactic acid; Eusolvan; (.+/-.)-Ethyl lactate; 2-Hydroxypropanoic acid ethyl ester; NSC 8850; Ethyl 2-hydroxypropanoate; ethyl-D-lactate; (dl) ethyl lactate
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Van Den Dool and Kratz RI, polar column, custom temperature program
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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 | DB-Wax | Supelcowax-10 | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 60. | 30. |
Carrier gas | H2 | H2 | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | 0.5 |
Program | 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min) | 60C(3min) => 2C/min => 220C => 3C/min => 245C(20min) | 35C(8min) => 3C/min => 134C => 20C/min => 250C(3.2min) | 35C(0.7min) => 20C/min => 70C => 4C/min => 240C | 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min) |
I | 1353. | 1353. | 1347. | 1331. | 1353. |
Reference | Selli, Canbas, et al., 2006 | Selli, Canbas, et al., 2006, 2 | Howard, Mike, et al., 2005 | Ferrari, Lablanquie, et al., 2004 | Selli, Cabaroglu, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | Carbowax 20M | Supelcowax-10 | DB-Wax | DB-Wax |
Column length (m) | 25. | 30. | 30. | 30. |
Carrier gas | H2 | H2 | ||
Substrate | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.3 | 0.5 | 0.25 |
Program | 40C (8min) => 3C/min => 180C => 20C/min => 230C | 60C(8min) => 8C/min => 170C => 13C/min => 240C(20min) | 60C (3min) => 2C/min => 220C => 3C/min => 245C (20min) | 30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) |
I | 1353. | 1339. | 1353. | 1372. |
Reference | Boido, Lloret, et al., 2003 | da Porto, Pizzale, et al., 2003 | Nurgel, Erten, et al., 2002 | Radovic, Careri, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Gunata, Z.,
Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment,
Food Chem., 2006, 94, 3, 319-326, https://doi.org/10.1016/j.foodchem.2004.11.019
. [all data]
Selli, Canbas, et al., 2006, 2
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Lepoutre, J.-P.; Gunata, Z.,
Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince,
Food Control, 2006, 17, 1, 75-82, https://doi.org/10.1016/j.foodcont.2004.09.005
. [all data]
Howard, Mike, et al., 2005
Howard, K.L.; Mike, J.H.; Riesen, R.,
Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components,
Am. J. Enol. Vitic, 2005, 56, 1, 37-45. [all data]
Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E.,
Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation,
J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d
. [all data]
Selli, Cabaroglu, et al., 2004
Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z.,
Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia,
Food Chem., 2004, 85, 2, 207-213, https://doi.org/10.1016/j.foodchem.2003.06.008
. [all data]
Boido, Lloret, et al., 2003
Boido, E.; Lloret, A.; Medina, K.; Fariña, L.; Carrau, f.; Versini, G.; Dellacassa, E.,
Aroma composition of Vitis vinifera Cv. Tannat: the typical red wine from Uruguay,
J. Agric. Food Chem., 2003, 51, 18, 5408-5413, https://doi.org/10.1021/jf030087i
. [all data]
da Porto, Pizzale, et al., 2003
da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S.,
Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC,
Flavour Fragr. J., 2003, 18, 1, 66-72, https://doi.org/10.1002/ffj.1164
. [all data]
Nurgel, Erten, et al., 2002
Nurgel, C.; Erten, H.; Canbas, A.; Cabaroglu, T.; Selli, S.,
Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape,
J. Inst. Brew., 2002, 108, 1, 68-72, https://doi.org/10.1002/j.2050-0416.2002.tb00126.x
. [all data]
Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E.,
Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey,
Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
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