3,4-Diethylhexa-1,5-diene
- Formula: C10H18
- Molecular weight: 138.2499
- IUPAC Standard InChI: InChI=1S/C10H18/c1-5-9(6-2)10(7-3)8-4/h5,7,9-10H,1,3,6,8H2,2,4H3
- IUPAC Standard InChIKey: SLBUEUWNNTZSNQ-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. - Stereoisomers:
- Other names: 3,4-diethyl 1,5-hexadiene; 1,5-hexadiene, 3,4-diethyl (R,S + S,R)
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- Other data available:
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Normal alkane RI, non-polar column, temperature ramp
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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
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | HP-1 | HP-1 | HP-1 | HP-1 |
| Column length (m) | 50. | 50. | 50. | 50. |
| Carrier gas | N2 | N2 | N2 | N2 |
| Substrate | ||||
| Column diameter (mm) | 0.2 | 0.2 | 0.2 | 0.2 |
| Phase thickness (μm) | 0.33 | 0.33 | 0.33 | 0.33 |
| Tstart (C) | 60. | 60. | 60. | 60. |
| Tend (C) | 250. | 250. | 250. | 250. |
| Heat rate (K/min) | 2. | 2. | 2. | 2. |
| Initial hold (min) | ||||
| Final hold (min) | 20. | 20. | 20. | 20. |
| I | 893. | 898. | 895. | 900. |
| Reference | Berlioz, Cordella, et al., 2006 | Berlioz, Cordella, et al., 2006 | Cavalli, Fernandez, et al., 2004 | Cavalli, Fernandez, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Berlioz, Cordella, et al., 2006
Berlioz, B.; Cordella, C.; Cavalli, J.-F.; Lizzani-Cuvelier, L.; Loiseau, A.-M.; Fernandez, X.,
Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils,
J. Agric. Food Chem., 2006, 54, 26, 10092-10101, https://doi.org/10.1021/jf061796+
. [all data]
Cavalli, Fernandez, et al., 2004
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cievelier, L.; Loiseau, A.-M.,
Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME: identification of quality-freshness markers,
Food Chem., 2004, 88, 1, 151-157, https://doi.org/10.1016/j.foodchem.2004.04.003
. [all data]
Notes
Go To: Top, Normal alkane RI, non-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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