(E)-Pyran linalool oxide

• Formula: C₁₀H₁₈O₂
• Molecular weight: 170.2487
• IUPAC Standard InChI: InChI=1S/C10H18O2/c1-5-10(4)7-6-8(11)9(2,3)12-10/h5,8,11H,1,6-7H2,2-4H3/t8-,10-/m0/s1 Copy

  
• IUPAC Standard InChIKey: BCTBAGTXFYWYMW-WPRPVWTQSA-N Copy
• Chemical structure:
  This structure is also available as a 2d Mol file
• Species with the same structure:
  • Linalool oxide (pyranoid) trans
  • trans-pyran Linalool oxide
  • trans-Linalool oxide (pyranoid)
• Stereoisomers:
  • (3R,6R)-2,2,6-Trimethyl-6-vinyltetrahydro-2H-pyran-3-ol
  • 2H-Pyran-3-ol, 6-ethenyltetrahydro-2,2,6-trimethyl-
  • (3R,6S)-2,2,6-Trimethyl-6-vinyltetrahydro-2H-pyran-3-ol
  • Linalool oxide II (pyran)
  • Linalol oxide pyranoid A
  • cis-pyran Linalool oxide
  • cis-Linalool oxide (pyranoid)
  • (Z)-Pyran linalool oxide
• Information on this page:
  • Gas Chromatography
  • References
  • Notes
• Options:
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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

Normal alkane RI, polar column, temperature ramp

View large format table.

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Duarte, Dias, et al., 2010
Duarte, W.F.; Dias, D.R.; Oliveira, J.M.; Teixeira, J.A.; de Almeida e Silva, J.B.; Schwan, R.F., Characterization of different fruit wines made from cacao,cupuassu, gabiroba, jaboticaba and umbu, Food Sci. Technol., 2010, 43, 1564-1572. [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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