1-nonen-3-one
- Formula: C9H16O
- Molecular weight: 140.2227
- IUPAC Standard InChI: InChI=1S/C9H16O/c1-3-5-6-7-8-9(10)4-2/h4H,2-3,5-8H2,1H3
- IUPAC Standard InChIKey: HILCQVNWWOARMT-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: non-1-en-3-one; 1-nonene-3-one
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- Information on this page:
- Other data available:
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Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | Stabilwax | Supelcowax-10 |
| Column length (m) | 30. | 30. | 30. | 30. | 60. |
| Carrier gas | Helium | Helium | Helium | Helium | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.53 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.50 | 1. |
| Tstart (C) | 60. | 60. | 60. | 35. | 40. |
| Tend (C) | 200. | 200. | 200. | 225. | 240. |
| Heat rate (K/min) | 8. | 8. | 8. | 6. | 4. |
| Initial hold (min) | 3. | 3. | 3. | 5. | 2. |
| Final hold (min) | 9.5 | 9.5 | 9.5 | 10. | 20. |
| I | 1418. | 1430. | 1433. | 1398. | 1427. |
| Reference | Rochat, Egger, et al., 2009 | Rochat, Egger, et al., 2009 | Rochat, Egger, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 | Rochat and Chaintreau, 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Supelcowax-10 | Supelcowax-10 | DB-Wax | EC-1000 | HP-FFAP |
| Column length (m) | 60. | 60. | 30. | 30. | 50. |
| Carrier gas | He | He | H2 | He | |
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.53 | 0.32 | 0.25 | 0.32 |
| Phase thickness (μm) | 1. | 1. | 0.5 | 0.25 | 0.5 |
| Tstart (C) | 40. | 40. | 40. | 35. | 35. |
| Tend (C) | 240. | 240. | 200. | 230. | 230. |
| Heat rate (K/min) | 4. | 4. | 4. | 5. | 6. |
| Initial hold (min) | 2. | 2. | 5. | 5. | |
| Final hold (min) | 20. | 20. | 15. | 15. | |
| I | 1428. | 1430. | 1422. | 1410. | 1405. |
| Reference | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 | Culleré, Escudero, et al., 2004 | Bendall, 2001 | Preininger and Ullrich, 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | Carbowax 20M |
| Column length (m) | 15. |
| Carrier gas | |
| Substrate | |
| Column diameter (mm) | 0.32 |
| Phase thickness (μm) | |
| Tstart (C) | 50. |
| Tend (C) | 225. |
| Heat rate (K/min) | 6. |
| Initial hold (min) | 3. |
| Final hold (min) | |
| I | 1405. |
| Reference | Roberts and Acree, 1996 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A.,
Strategy for the identification of key odorants: application to shrimp aroma,
J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014
. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
. [all data]
Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V.,
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820
. [all data]
Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n
. [all data]
Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F.,
Trace compound analysis for off-flavor characterization of micromilled milk powder,
Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [all data]
Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E.,
Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry,
J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t
. [all data]
Notes
Go To: Top, Normal alkane RI, 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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