3,5-dibutyl-2-pentyl-pyridine
- Formula: C18H31N
- Molecular weight: 261.4454
- IUPAC Standard InChI: InChI=1S/C18H31N/c1-4-7-10-13-18-17(12-9-6-3)14-16(15-19-18)11-8-5-2/h14-15H,4-13H2,1-3H3
- IUPAC Standard InChIKey: QZKIFXRIRJFASX-UHFFFAOYSA-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. - Other names: 2-pentyl-3,5-dibutylpyridine
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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 | BPX-5 | 1919. | Bredie, Mottram, et al., 2002 | 50. m/0.32 mm/0.5 μm, 60. C @ 5. min, 4. K/min, 250. C @ 20. min |
| Capillary | BPX-5 | 1918. | Elmore and Mottram, 1997 | 50. m/0.32 mm/0.5 μm, He, 60. C @ 2. min, 10. K/min; Tend: 280. 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.
Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour,
J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662
. [all data]
Elmore and Mottram, 1997
Elmore, J.S.; Mottram, D.S.,
Investigation of the reaction between ammonium sulfide, aldehydes, and α-dicarbonyls to form some lipid-Maillard interaction products found in cooked beef,
J. Agric. Food Chem., 1997, 45, 9, 3595-3602, https://doi.org/10.1021/jf970065u
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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