α-Terpineol
- Formula: C10H18O
- Molecular weight: 154.2493
- IUPAC Standard InChI: InChI=1S/C10H18O/c1-8-4-6-9(7-5-8)10(2,3)11/h4,9,11H,5-7H2,1-3H3/t9-/m1/s1
- IUPAC Standard InChIKey: WUOACPNHFRMFPN-SECBINFHSA-N
- CAS Registry Number: 98-55-5
- 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. - Stereoisomers:
- Other names: 3-Cyclohexene-1-methanol, α,α4-trimethyl-; p-Menth-1-en-8-ol; Terpineol schlechthin; Terpineol, α; α-Terpinol; α,α,4-Trimethyl-3-Cyclohexene-1-methanol; alpha-Terpineol; 2-(4-methylcyclohex-3-enyl)propan-2-ol; Menth-1-en-8-ol; dl-α-Terpineol; 1-p-Menthen-8-ol; (.+/-.)-α-Terpineol; 2-(4-Methyl-3-cyclohexenyl)-2-propanol; 8-Hydroxy-p-menth-1-ene; NSC 21449; PC 593; Terpineol 350; 4-(2-Hydroxy-2-propyl)-1-methylcyclohexene; Terpineol; (+)-α-Terpineol; 1-α-terpineol; α-terpineole; Terpenol; 2-(4-methylcyclohex-3-enyl)propan-2-ol (α-terpineol); α-terpinenol
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Van Den Dool and Kratz RI, polar column, custom temperature program
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-Wax 52CB | DB-Wax | DB-Wax | SOLGel-Wax | SOLGel-Wax |
| Column length (m) | 60. | 30. | 30. | 30. | 30. |
| Carrier gas | He | H2 | H2 | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.25 | 0.25 |
| Program | 45C(5min) => 10C/min => 80C => 2C/min => 240C | 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min) | 60C(3min) => 2C/min => 220C => 3C/min => 245C(20min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) |
| I | 1695. | 1688. | 1688. | 1669. | 1668. |
| Reference | Romeo, Ziino, et al., 2007 | Selli, Canbas, et al., 2006 | Selli, Canbas, et al., 2006, 2 | Aubert, Baumann, et al., 2005 | Aubert, Baumann, et al., 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SOLGel-Wax | Supelcowax-10 | CP-Wax 52CB | DB-Wax | RTX-Wax |
| Column length (m) | 30. | 30. | 50. | 30. | |
| Carrier gas | He | He | He | Helium | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | |
| Phase thickness (μm) | 0.25 | 0.25 | 0.2 | 0.50 | |
| Program | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 35C(8min) => 3C/min => 134C => 20C/min => 250C(3.2min) | 33C(1.5min) => 1.5C/min => 60C(4min) => 2C/min => 100C => 8C/min => 220C(15min) | not specified | not specified |
| I | 1669. | 1693. | 1672. | 1713. | 1672. |
| Reference | Aubert, Baumann, et al., 2005 | Howard, Mike, et al., 2005 | Kaack, Christensen, et al., 2005 | Bell, 2004 | Dugo, Mondello, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | Carbowax 20M | Carbowax 20M | DB-Wax | BP-20 |
| Column length (m) | 60. | 25. | 25. | 30. | 25. |
| Carrier gas | He | H2 | H2 | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.25 |
| Program | 35C(0.7min) => 20C/min => 70C => 4C/min => 240C | 40C (8min) => 3C/min => 180C => 20C/min => 230C | 40C (8min) => 3C/min => 180C => 20C/min => 230C | 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min) | 40C(8min) => 3C/min => 180C => 20C/min => 230C |
| I | 1681. | 1718. | 1718. | 1710. | 1672. |
| Reference | Ferrari, Lablanquie, et al., 2004 | Boido, Lloret, et al., 2003 | Boido, Lloret, et al., 2003 | Klesk and Qian, 2003 | Lorenzo, Loayza, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Supelcowax-10 | Stabilwax | Carbowax 20M | Carbowax 20M | DB-Wax |
| Column length (m) | 30. | 25. | 25. | 30. | |
| Carrier gas | He | H2 | H2 | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | |
| Phase thickness (μm) | 0.3 | 0.25 | 0.25 | 0.25 | |
| Program | 60C(8min) => 8C/min => 170C => 13C/min => 240C(20min) | 50C(8min) => 4C/min => 180C(10min) => 5C/min => 220C | 40C(8min) => 3C/min => 180C => 20C/min => 230C | 40C(8min) => 3C/min => 180C => 20C/min => 230C | 20C(30s) => fast => 60C => 4C/min => 220C (20min) |
| I | 1705. | 1680. | 1652. | 1655. | 1682. |
| Reference | da Porto, Pizzale, et al., 2003 | Hudaib, Speroni, et al., 2002 | Lorenzo, Paz, et al., 2002 | Lorenzo, Paz, et al., 2002 | Cantergiani, Brevard, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | RTX-Wax | Carbowax 20M | Carbowax 20M | DB-Wax | DB-Wax |
| Column length (m) | 60. | 25. | 25. | 30. | 30. |
| Carrier gas | H2 | H2 | H2 | H2 | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Program | not specified | 40 0C (8 min) 3 K/min -> 180 0C 20 K/min -> 230 0C | 40 0C (8 min) 3 K/min -> 180 0C 20 K/min -> 230 0C | 60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min) | 60C(3min) => 2C/min => 220C => 5C/min => 250C (15min) |
| I | 1698. | 1664. | 1662. | 1690. | 1693. |
| Reference | Cavalli, Ranarivelo, et al., 2001 | Lorenzo, Dellacassa, et al., 2001 | Lorenzo, Saavedra, et al., 2001 | Boulanger and Crouzet, 2000 | Boulanger and Crouzet, 2000, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | BP-20 | Carbowax 20M | HP-Innowax | BP-20 | HP-Innowax |
| Column length (m) | 25. | 30. | 60. | ||
| Carrier gas | H2 | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | ||
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
| Program | not specified | 40 0C (8 min) 3 K/min -> 180 0C 20 K/min -> 230 0C | 60C(8min) => 3C/min => 180C(5min) => 40C/min => 250C | not specified | 32C(1.5min) => 3C/min => 40C (10min) => 3C/min => 200C (10min) |
| I | 1688. | 1662. | 1700. | 1661. | 1718. |
| Reference | Filippini, Tomi, et al., 2000 | Loayza, de Groot, et al., 1999 | Bisio, Ciarallo, et al., 1998 | Chanegriha, Baaliouamer, et al., 1998 | Iversen, Jakobsen, et al., 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | Supelcowax-10 | Carbowax 20M |
| Column length (m) | 60. | 150. |
| Carrier gas | ||
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.75 |
| Phase thickness (μm) | 0.25 | |
| Program | 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) | not specified |
| I | 1694. | 1700. |
| Reference | Baek and Cadwallader, 1996 | Whitfield, Shea, et al., 1981 |
| Comment | 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.
Romeo, Ziino, et al., 2007
Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A.,
Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS,
Food Chem., 2007, 101, 3, 1272-1278, https://doi.org/10.1016/j.foodchem.2005.12.029
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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
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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
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Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H.,
Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes,
J. Agric. Food Chem., 2005, 53, 23, 8881-8895, https://doi.org/10.1021/jf0510541
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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]
Kaack, Christensen, et al., 2005
Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R.,
The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.),
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Bell, 2004
Bell, W.A.-M.,
Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]
Dugo, Mondello, et al., 2004
Dugo, P.; Mondello, L.; Zappia, G.; Bonaccorsi, I.; Cotroneo, A.; Russo, M.T.,
The composition of the volatile fraction and the enantiomeric distribution of five volatile components of faustrime oil (Monocitrus australatica x Fortunella sp. x Citrus aurantifolia),
J. Essent. Oil Res., 2004, 16, 4, 328-333, https://doi.org/10.1080/10412905.2004.9698734
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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
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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
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Klesk and Qian, 2003
Klesk, K.; Qian, M.,
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique,
J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x
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Lorenzo, Loayza, et al., 2003
Lorenzo, D.; Loayza, I.; Dellacassa, E.,
Composition of the essential oils from leaves of two Hedyosmum spp. from Bolivia,
Flavour Fragr. J., 2003, 18, 1, 32-35, https://doi.org/10.1002/ffj.1146
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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
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Hudaib, Speroni, et al., 2002
Hudaib, M.; Speroni, E.; di Pietra, A.M.; Cavrini, V.,
GC/MS evaluation of thyme (Thymus vulgaris L.) oil composition and variations during the vegetative cycle,
J. Pharm. Biomed. Anal., 2002, 29, 4, 691-700, https://doi.org/10.1016/S0731-7085(02)00119-X
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Lorenzo, Paz, et al., 2002
Lorenzo, D.; Paz, D.; Dellacassa, E.; Davies, P.; Vila, R.; Cañigueral, S.,
Essential oils of Mentha pulegium and Mentha rotundifolia from Uruguay,
Braz. Arch. Biol. Technol., 2002, 45, 4, 519-524, https://doi.org/10.1590/S1516-89132002000600016
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Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C.,
Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect,
Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305
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Cavalli, Ranarivelo, et al., 2001
Cavalli, J.-F.; Ranarivelo, L.; Ratsimbason, M.; Bernardini, A.-F.; Casanova, J.,
Constituents of the essential oil of six Helichrysum species from Madagascar,
Flavour Fragr. J., 2001, 16, 4, 253-256, https://doi.org/10.1002/ffj.994
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Lorenzo, Dellacassa, et al., 2001
Lorenzo, D.; Dellacassa, E.; Bonaccorsi, I.; Mondello, L.,
Uruguayan essential oils. Composition of leaf oil of Myrcianthes cisplatensis (Camb.) Berg. ('Guayabo colorado') (Myrtaceae),
Flavour Fragr. J., 2001, 16, 2, 97-99, https://doi.org/10.1002/1099-1026(200103/04)16:2<97::AID-FFJ952>3.0.CO;2-C
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Lorenzo, Saavedra, et al., 2001
Lorenzo, D.; Saavedra, G.; Loayza, I.; Dellacassa, E.,
Composition of the essential oil of Erechtites hieracifolia from Bolivia,
Flavour Fragr. J., 2001, 16, 5, 353-355, https://doi.org/10.1002/ffj.1010
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Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J.,
Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds,
Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2
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Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J.,
Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu,
Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6
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Filippini, Tomi, et al., 2000
Filippini, M.-H.; Tomi, F.; Casanova, J.,
Composition of the leaf oil of Ferula arrigonii Bocchieri,
Flavour Fragr. J., 2000, 15, 3, 195-198, https://doi.org/10.1002/1099-1026(200005/06)15:3<195::AID-FFJ891>3.0.CO;2-6
. [all data]
Loayza, de Groot, et al., 1999
Loayza, I.; de Groot, W.; Lorenzo, D.; Dellacassa, E.; Mondello, L.; Dugo, G.,
Composition of the essential oil of Porophyllum ruderale (Jacq.) Cass. from Bolivia,
Flavour Fragr. J., 1999, 14, 6, 393-398, https://doi.org/10.1002/(SICI)1099-1026(199911/12)14:6<393::AID-FFJ849>3.0.CO;2-5
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Bisio, Ciarallo, et al., 1998
Bisio, A.; Ciarallo, G.; Romussi, G.; Fontana, N.; Mascolo, N.; Capasso, R.; Biscardi, D.,
Chemical Composition of Essential Oils from some Salvia species,
Phytother. Res., 1998, 12, S1, s117-s120, https://doi.org/10.1002/(SICI)1099-1573(1998)12:1+3.0.CO;2-2
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Chanegriha, Baaliouamer, et al., 1998
Chanegriha, N.; Baaliouamer, A.; Rolando, C.,
Polarity changes during capillary gas chromatographic and gas chromatographic-mass spectrometric analysis using serially coupled columns of different natures and temperature programming. Application to the identification of constituents of essential oils,
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Iversen, Jakobsen, et al., 1998
Iversen, C.K.; Jakobsen, H.B.; Olsen, C.-E.,
Aroma changes during black currant (Ribes nigrum L.) nectar processing,
J. Agric. Food Chem., 1998, 46, 3, 1132-1136, https://doi.org/10.1021/jf970513y
. [all data]
Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R.,
Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment,
J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q
. [all data]
Whitfield, Shea, et al., 1981
Whitfield, F.B.; Shea, S.R.; Gillen, K.J.; Shaw, K.J.,
Volatile components from the roots of Acacia pulchella R.Br. and their effect on Phytophthora cinnamomi rands,
Aust. J. Bot., 1981, 29, 2, 195-208, https://doi.org/10.1071/BT9810195
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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