- Formula: C9H10
- Molecular weight: 118.1757
- IUPAC Standard InChI:
- Download the identifier in a file.
- IUPAC Standard InChIKey: XYLMUPLGERFSHI-UHFFFAOYSA-N
- CAS Registry Number: 98-83-9
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
- Other names: Benzene, (1-methylethenyl)-; Styrene, «alpha»-methyl-; «alpha»-Methylstyrol; «beta»-Phenylpropylene; Isopropenylbenzene; 1-Methyl-1-phenylethylene; 1-Phenyl-1-methylethylene; 1-Propene, 2-phenyl-; 2-Phenyl-1-propene; 2-Phenylpropene; (1-Methylethenyl)benzene; AS-Methylphenylethylene; «beta»-phenylpropene; «alpha»-Methylstyreen; «alpha»-Metil-stirolo; Isopropenil-benzolo; Isopropenyl-benzeen; Isopropenyl-benzol; 2-Phenylpropylene; UN 2303; Benzene, isopropenyl-; 2-Phenyl-2-propene; 1-Methyl-1-phenylethene; NSC 9400; a-methylstyrene
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Van Den Dool and Kratz RI, polar column, temperature ramp
Go To: Top, References, Notes
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
|Active phase||CP-Wax 52CB||FFAP||CP-WAX 57CB|
|Column length (m)||60.||30.||50.|
|Column diameter (mm)||0.25||0.25||0.24|
|Phase thickness (m)||0.25||0.25|
|Heat rate (K/min)||3.||4.||2.|
|Initial hold (min)||4.||1.||5.|
|Final hold (min)||1.|
|Reference||Alasalvar, Taylor, et al., 2005||Ott, Fay, et al., 1997||Baltes and Mevissen, 1988|
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, Notes
Alasalvar, Taylor, et al., 2005
Alasalvar, C.; Taylor, K.D.A.; Shahidi, F., Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry, J. Agric. Food Chem., 2005, 53, 7, 2616-2622, https://doi.org/10.1021/jf0483826 . [all data]
Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e . [all data]
Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L., Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341 . [all data]
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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