1,5-octadien-3-one
- Formula: C8H12O
- Molecular weight: 124.1803
- IUPAC Standard InChI: InChI=1S/C8H12O/c1-3-5-6-7-8(9)4-2/h4-6H,2-3,7H2,1H3/b6-5+
- IUPAC Standard InChIKey: VWYBQOFZVSNDAW-AATRIKPKSA-N
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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- Stereoisomers:
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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 | SE-30 | 962. | Misharina and Golovnya, 1996 | 50. m/0.32 mm/0.25 μm, 4. K/min; Tstart: 50. C; Tend: 250. C |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SPB-5 | 984. | Majcher and Jelen, 2007 | 30. m/0.53 mm/1.5 μm; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C |
| Capillary | DB-5 | 984. | Majcher and Jelén, 2005 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C |
| Capillary | DB-5 | 988. | Triqui and Reineccius, 1995 | 30. m/0.25 mm/1. μm, He; Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min) |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Supelcowax-10 | 1358. | Majcher and Jelen, 2007 | 30. m/0.25 mm/0.25 μm; Program: 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C |
| Capillary | Supelcowax-10 | 1358. | Majcher and Jelén, 2005 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C |
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.
Misharina and Golovnya, 1996
Misharina, T.A.; Golovnya, R.V.,
Study of the composition of volatiles in raw and processed sardine by gas chromatography and gas chromatography-mass spectrometry,
Zh. Anal. Khim., 1996, 51, 7, 791-795. [all data]
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H.,
Identification of potent odorants formed during the preparation of extruded potato snacks,
J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x
. [all data]
Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A.,
Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus),
J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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