1,5-octadien-3-ol
- Formula: C8H14O
- Molecular weight: 126.1962
- IUPAC Standard InChI: InChI=1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4-6,8-9H,2-3,7H2,1H3/b6-5+
- IUPAC Standard InChIKey: APFBWMGEGSELQP-AATRIKPKSA-N
- 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: octa-1,5-dien-3-ol
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Gas Chromatography
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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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5 | 977. | Methven L., Tsoukka M., et al., 2007 | 60. m/0.32 mm/1. μm, 40. C @ 2. min, 4. K/min, 260. C @ 10. min |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5MS | 974. | Turchini, Giani, et al., 2004 | 30. m/0.25 mm/0.25 μm, He; Program: 35C => 120C/min => 60C1.5C/min => 100C => 5C/min => 280C |
| Capillary | HP-5 | 988. | Engel, Baty, et al., 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 5C(5min) => 3C/min => 20C => 5C/min => 100C 15C/min => 150C (5min) |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-Wax | 1357. | Mau, Chyau, et al., 1997 | 30. m/0.53 mm/0.25 μm, N2, 2. K/min, 200. C @ 40. min; Tstart: 40. C |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-1 | 965. | Senger-Emonnot, Rochard, et al., 2006 | 50. m/0.32 mm/0.52 μm, He; Program: 40C => 2C/min => 130C => 4C/min => 250C (25min) |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-Innowax | 1390. | Senger-Emonnot, Rochard, et al., 2006 | 60. m/0.32 mm/0.5 μm, He, 2. K/min, 220. C @ 10. min; Tstart: 60. C |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Turchini, Giani, et al., 2004
Turchini, G.M.; Giani, I.; Caprino, F.; Moretti, V.M.; Valfrè, F.,
Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds,
Ital. J. Anim. Sci., 2004, 3, 123-140. [all data]
Engel, Baty, et al., 2002
Engel, E.; Baty, C.; le Corre, D.; Souchon, I.; Martin, N.,
Flavor-active compounds potentially implicated in cooked cauliflower acceptance,
J. Agric. Food Chem., 2002, 50, 22, 6459-6467, https://doi.org/10.1021/jf025579u
. [all data]
Mau, Chyau, et al., 1997
Mau, J.-L.; Chyau, C.-C.; Li, J.-Y.; Tseng, Y.-H.,
Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity,
J. Agric. Food Chem., 1997, 45, 12, 4726-4729, https://doi.org/10.1021/jf9703314
. [all data]
Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L.,
Odour active aroma compounds of sea fig (Microcosmus sulcatus),
Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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