γ-tetradecalactone

Formula: C₁₄H₂₆O₂
Molecular weight: 226.3550
IUPAC Standard InChI: InChI=1S/C14H26O2/c1-2-3-4-5-6-7-8-9-10-13-11-12-14(15)16-13/h13H,2-12H2,1H3
IUPAC Standard InChIKey: AGNLJNRENXLLQO-UHFFFAOYSA-N
Chemical structure:
This structure is also available as a 2d Mol file
Other names: γ-Tetradecanolide; Tetradecan-4-olide
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Packed	OV-101	1920.	Nixon, Wong, et al., 1979	Gas-Chrom Q, 2. K/min; Column length: 2.5 m; T_start: 50. C; T_end: 220. C

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	2628.	Shimoda, Yoshimura, et al., 2001	60. m/0.25 mm/0.25 μm, He, 2. K/min, 230. C @ 60. min; T_start: 50. C
Capillary	DB-Wax	2636.	Shiratsuchi, Shimoda, et al., 1994	60. m/0.25 mm/0.25 μm, He, 2. K/min, 230. C @ 60. min; T_start: 50. C

Column type	Active phase	I	Reference	Comment
Capillary	BPX5	1912.	Dickschat, Bode, et al., 2005	25. m/0.22 mm/0.25 μm, Helium, 50. C @ 5. min, 5. K/min; T_end: 320. C
Capillary	Methyl Silicone	1877.	Vendramini and Trugo, 2000	50. m/0.25 mm/0.5 μm, H2, 40. C @ 0.5 min, 4. K/min; T_end: 260. C

Column type	Active phase	I	Reference	Comment
Capillary	EC-1000	2645.	Bendall, 2001	30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min

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Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

Shimoda, Yoshimura, et al., 2001
Shimoda, M.; Yoshimura, Y.; Yoshimura, T.; Noda, K.; Osajima, Y., Volatile flavor compounds of sweetened condensed milk, J. Food Sci., 2001, 66, 6, 804-807, https://doi.org/10.1111/j.1365-2621.2001.tb15176.x . [all data]

Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028 . [all data]

Dickschat, Bode, et al., 2005
Dickschat, J.S.; Bode, H.B.; Wenzel, S.C.; Muller, R.; Schulz, S., Biosinthesis and Identification of Volatiles Released by the Myxobacterium Stigmatella aurantiaca, ChemBioChem, 2005, 6, 11, 2023-2033, https://doi.org/10.1002/cbic.200500174 . [all data]

Vendramini and Trugo, 2000
Vendramini, A.L.; Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity, Food Chem., 2000, 71, 2, 195-198, https://doi.org/10.1016/S0308-8146(00)00152-7 . [all data]

Bendall, 2001
Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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