3,4-didehydro-β-ionol

Formula: C₁₃H₂₀O
Molecular weight: 192.2973
IUPAC Standard InChI: InChI=1S/C13H20O/c1-10-6-5-9-13(3,4)12(10)8-7-11(2)14/h5-8,11,14H,9H2,1-4H3/b8-7+
IUPAC Standard InChIKey: SJICFWRZYCWFOK-BQYQJAHWSA-N
Chemical structure:
This structure is also available as a 2d Mol file
Species with the same structure:
- (E)-2,3-Didehydro-α-ionol
Other names: 3,4-dehydro-β-ionol; 4-(2,6,6-trimethylcyclohexa-1,3-dienyl)but-3-en-2-ol; 3,4-Dydehydro β-ionol; dehydro-β-ionol
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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
Capillary	DB-1	1392.	Takeoka, Flath, et al., 1990	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1397.	Takeoka, Flath, et al., 1990	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	2007.	Osorio, Alarcon, et al., 2006	30. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 220. C @ 20. min
Capillary	DB-Wax	2013.	Winterhalter, Lander, et al., 1987	30. m/0.25 mm/0.25 μm, He, 4. K/min; T_start: 50. C; T_end: 250. C

Column type	Active phase	I	Reference	Comment
Capillary	Methyl Silicone	1396.	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
Capillary	DB-1	1400.	Buttery, Takeoka, et al., 1990	30. C @ 25. min, 4. K/min, 200. C @ 30. min; Column length: 60. m

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	2007.	Werkhoff, Güntert, et al., 1998	60. m/0.32 mm/0.25 μm, H2, 3. K/min; T_start: 60. C; T_end: 220. C

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Takeoka, Flath, et al., 1990
Takeoka, G.R.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Guentert, M., Volatile Constituents of Apricot (Prunus armeniaca), J. Agric. Food Chem., 1990, 38, 2, 471-477, https://doi.org/10.1021/jf00092a031 . [all data]

Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.), J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c . [all data]

Winterhalter, Lander, et al., 1987
Winterhalter, P.; Lander, V.; Schreier, P., Influence of sample preparation on the composition of quince (Cydonia oblonga, Mill.) flavor, J. Agric. Food Chem., 1987, 35, 3, 335-337, https://doi.org/10.1021/jf00075a013 . [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]

Buttery, Takeoka, et al., 1990
Buttery, R.G.; Takeoka, G.; Teranishi, R.; Ling, L.C., Tomato aroma components: identification of glycoside hydrolysis volatiles, J. Agric. Food Chem., 1990, 38, 11, 2050-2053, https://doi.org/10.1021/jf00101a010 . [all data]

Werkhoff, Güntert, et al., 1998
Werkhoff, P.; Güntert, M.; Krammer, G.; Sommer, H.; Kaulen, J., Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits, J. Agric. Food Chem., 1998, 46, 3, 1076-1093, https://doi.org/10.1021/jf970655s . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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