(Z)-3-hexenyl-2-methylbutanoate
- Formula: C11H20O2
- Molecular weight: 184.2753
- IUPAC Standard InChI: InChI=1S/C11H20O2/c1-4-6-7-8-9-13-11(12)10(3)5-2/h6-7,10H,4-5,8-9H2,1-3H3/b7-6-
- IUPAC Standard InChIKey: JKKGTSUICJWEKB-SREVYHEPSA-N
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Isotopologues:
- Other names: cis-3-Hexenyl 2-methylbutanoate; (Z)-3-Hexyl 2-methylbutanoate; cis-3-Hexen-1-ol, 2-methylbutanoate
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz RI, non-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-1 | HP-5MS | HP-5MS | CP Sil 5 CB |
| Column length (m) | 60. | 30. | 30. | 50. |
| Carrier gas | N2 | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.4 |
| Tstart (C) | 60. | 60. | 60. | 60. |
| Tend (C) | 250. | 250. | 280. | 280. |
| Heat rate (K/min) | 5. | 4. | 4. | 3. |
| Initial hold (min) | 2. | 5. | 10. | |
| Final hold (min) | 10. | 20. | 60. | |
| I | 1217. | 1231. | 1240. | 1217. |
| Reference | Sonboli, Azizian, et al., 2007 | Pino, Mesa, et al., 2005 | Grujic-Jovanovic, Skaltsa, et al., 2004 | Pino, Marbot, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Sonboli, Azizian, et al., 2007
Sonboli, A.; Azizian, D.; Yousefzadi, M.; Kanani, M.R.; Mehrabian, A.R.,
Volatile constituents and antimicrobial activity of the essential oil of Tetrataenium lasiopetalum (Apiaceae) from Iran,
Flavour Fragr. J., 2007, 22, 2, 119-122, https://doi.org/10.1002/ffj.1767
. [all data]
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Grujic-Jovanovic, Skaltsa, et al., 2004
Grujic-Jovanovic, S.; Skaltsa, H.D.; Marin, P.; Sokovic, M.,
Composition and antibacterial activity of the essential oil of six Stachys species from Serbia,
Flavour Fragr. J., 2004, 19, 2, 139-144, https://doi.org/10.1002/ffj.1275
. [all data]
Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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