4-vinylsyringol
- Formula: C10H12O3
- Molecular weight: 180.2005
- IUPAC Standard InChI: InChI=1S/C10H12O3/c1-4-7-5-8(12-2)10(11)9(6-7)13-3/h4-6,11H,1H2,2-3H3
- IUPAC Standard InChIKey: QHJGZUSJKGVMTF-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: 3,5-dimethoxy-4-hydroxystyrene (4-vinylsyringol); Phenol, 4-ethenyl, 2,6-dimethoxy; 4-vinyl-2,6-dimethoxyphenol; Vinyl syringol; Phenol, 2,6-dimethoxy-4-vinyl; 4-Vinyl-2,6-dimethoxyphenol (4-vinylsyringol)
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Van Den Dool and Kratz 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 |
|---|---|---|---|---|
| Active phase | DB-Wax | CP-Wax 58CB | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.259 | 0.259 |
| Phase thickness (μm) | 0.25 | 0.22 | 0.25 | 0.25 |
| Tstart (C) | 50. | 40. | 50. | 50. |
| Tend (C) | 220. | 220. | 240. | 240. |
| Heat rate (K/min) | 4. | 3. | 4. | 4. |
| Initial hold (min) | 3. | 3. | 3. | |
| Final hold (min) | 20. | |||
| I | 2556. | 2551. | 2535. | 2543. |
| Reference | Humpf and Schreier, 1991 | Pabst, Barron, et al., 1991 | Suárez, Duque, et al., 1991 | Suárez, Duque, et al., 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Humpf and Schreier, 1991
Humpf, H.-U.; Schreier, P.,
Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.),
J. Agric. Food Chem., 1991, 39, 10, 1830-1832, https://doi.org/10.1021/jf00010a028
. [all data]
Pabst, Barron, et al., 1991
Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P.,
Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp,
J. Agric. Food Chem., 1991, 39, 1, 173-175, https://doi.org/10.1021/jf00001a034
. [all data]
Suárez, Duque, et al., 1991
Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P.,
Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.),
J. Agric. Food Chem., 1991, 39, 9, 1643-1645, https://doi.org/10.1021/jf00009a022
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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