2,4-Decadienoic acid, ethyl ester, (E,Z)-

Formula: C₁₂H₂₀O₂
Molecular weight: 196.2860
IUPAC Standard InChI: InChI=1S/C12H20O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h8-11H,3-7H2,1-2H3/b9-8+,11-10+
IUPAC Standard InChIKey: OPCRGEVPIBLWAY-BNFZFUHLSA-N
CAS Registry Number: 3025-30-7
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.
Species with the same structure:
- 2,4-Decadienoic acid, ethyl ester
- Ethyl 2,4-decadienoate
Stereoisomers:
- ethyl-2,4- trans, cisdecadienoate
Other names: Ethyl trans,cis-2,4-decadienoate; Ethyl (E,Z)-2,4-decadienoate; Ethyl trans-2,cis-4-decadienoate; Ethyl (2E,4Z)-decadienoate; Ethyl 2,4 (E,Z)-decadienoate; Ethyl-deca-(2E,4Z)-dienoate; Ethyl (E)-2,(Z)-4-decadienoate; ethyl 2,4-decadienoate; ethyl (2E,4Z)-2,4-decadienoate
Information on this page:
Other data available:
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	DB-1	1447.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1444.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1449.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1447.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1417.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1432.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	1483.	Takeoka, Buttery, et al., 1992	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C

Column type	Active phase	I	Reference	Comment
Capillary	SPB-1	1443.	Riu-Aumatell, Castellari, et al., 2004	30. m/0.25 mm/0.25 μm; Program: not specified
Capillary	SPB-1	1443.	Riu-Aumatell, Castellari, et al., 2004	30. m/0.25 mm/0.25 μm; Program: not specified

Column type	Active phase	I	Reference	Comment
Capillary	Supelcowax	1832.	Riu-Aumatell, Castellari, et al., 2004	30. m/0.25 mm/0.25 μm, 60. C @ 5. min, 3. K/min, 240. C @ 10. min
Capillary	Supelcowax	1832.	Riu-Aumatell, Castellari, et al., 2004	30. m/0.25 mm/0.25 μm, 60. C @ 5. min, 3. K/min, 240. C @ 10. min

Column type	Active phase	I	Reference	Comment
Capillary	CP Sil 5 CB	1446.	Pino and Marbot, 2001	50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min

Column type	Active phase	I	Reference	Comment
Capillary	BPX-5	1488.	Cardeal, da Silva, et al., 2006	30. m/0.25 mm/0.25 μm; Program: 35C(5min) => 3C/min => 210C => 40C/min => 240C (4min)
Capillary	CP Sil 8 CB	1479.	Fuhrmann and Grosch, 2002	25. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)

Column type	Active phase	I	Reference	Comment
Capillary	Supelcowax-10	1845.	Riu-Aumatell, Lopez-Tamames, et al., 2005	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 3. K/min, 240. C @ 10. min
Capillary	AT-Wax	1818.	Pino and Marbot, 2001	60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min

Column type	Active phase	I	Reference	Comment
Capillary	FFAP	1832.	Fuhrmann and Grosch, 2002	25. m/0.32 mm/0.3 μm, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1457.	Riu-Aumatell, Lopez-Tamames, et al., 2005	Program: not specified

Go To: Top, Gas Chromatography, Notes

Takeoka, Buttery, et al., 1992
Takeoka, G.R.; Buttery, R.G.; Flath, R.A., Volatile constituents of Asian pear (Pyrus serotina), J. Agric. Food Chem., 1992, 40, 10, 1925-1929, https://doi.org/10.1021/jf00022a040 . [all data]

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [all data]

Cardeal, da Silva, et al., 2006
Cardeal, Z.L.; da Silva, M.D.R.G.; Marriott, P.J., Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles, Rapid Commun. Mass Spectrom., 2006, 20, 19, 2823-2836, https://doi.org/10.1002/rcm.2665 . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [all data]

Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z . [all data]

Go To: Top, Gas Chromatography, References

Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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