2(3H)-Furanone, 5-butyldihydro-
- Formula: C8H14O2
- Molecular weight: 142.1956
- IUPAC Standard InChI: InChI=1S/C8H14O2/c1-2-3-4-7-5-6-8(9)10-7/h7H,2-6H2,1H3
- IUPAC Standard InChIKey: IPBFYZQJXZJBFQ-UHFFFAOYSA-N
- CAS Registry Number: 104-50-7
- 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. - Other names: γ-Butyl-γ-butyrolactone; γ-Butylbutyrolactone; γ-Octalactone; γ-Octanolactone; Octanoic acid, 4-hydroxy-, γ-lactone; 4-Butyl-γ-butyrolactone; 4-Hydroxyoctanoic acid lactone; 4-Octanolide; 5-Butyltetrahydro-2-furanone; γ-n-Butyl-γ-butyrolactone; Octanoic acid, γ lactone; Octanolide-1,4; 2(3H)-Furanone, dihydro-5-butyl-; 4-Hydroxyoctanoic acid, γ-lactone; γ -0ctalactone; 5-Butyldihydrofuran-2(3H)-one; NSC 24270; Octan-4-olide; Octanoic acid, 4-hydroxy-, lactone; 5-Butyldihydro-2(3H)-furanone; (R/S)-γ-octalactone; γ-Octanolide
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane 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 | Capillary |
|---|---|---|---|---|---|
| Active phase | VF-5 MS | VF-5 MS | RTX-1 | HP-5 MS | DB-5 |
| Column length (m) | 60. | 60. | 60. | 30. | 60. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.22 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 30. | 30. | 60. | 50. | |
| Tend (C) | 260. | 260. | 230. | 240. | 240. |
| Heat rate (K/min) | 2. | 2. | 2. | 4. | 6. |
| Initial hold (min) | 2. | ||||
| Final hold (min) | 28. | 28. | 30. | 10. | 5. |
| I | 1259. | 1261. | 1208. | 1260. | 1260. |
| Reference | Leffingwell and Alford, 2011 | Leffingwell and Alford, 2011 | Dib, Djabou, et al., 2010 | Pino, Marquez, et al., 2010 | Mallia, Escher, et al., 2009 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-5 | HP-5 | OV-101 | OV-101 |
| Column length (m) | 30. | 30. | 60. | 15. | 50. |
| Carrier gas | He | He | He | Nitrogen | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 1. | 0.25 | ||
| Tstart (C) | 30. | 40. | 30. | 35. | 40. |
| Tend (C) | 210. | 250. | 260. | 250. | 200. |
| Heat rate (K/min) | 5. | 4. | 2. | 6. | 2. |
| Initial hold (min) | 2. | 2. | 10. | ||
| Final hold (min) | 15. | 28. | |||
| I | 1215. | 1215. | 1266.0 | 1216. | 1210. |
| Reference | Kumazawa, Itobe, et al., 2008 | Fan and Qian, 2006 | Leffingwell and Alford, 2005 | Friedrich, Acree, et al., 2001 | Tamura, Boonbumrung, et al., 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 MS | DB-1 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 30. | 30. | 30. | 60. | 60. |
| Carrier gas | Helium | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 1.0 | 1.0 | 0.25 | 0.25 | |
| Tstart (C) | 50. | 40. | 40. | 50. | 50. |
| Tend (C) | 250. | 250. | 250. | 240. | 240. |
| Heat rate (K/min) | 4. | 3. | 3. | 3. | 3. |
| Initial hold (min) | |||||
| Final hold (min) | 30. | 30. | |||
| I | 1255. | 1213. | 1215. | 1218. | 1218. |
| Reference | Gomez and Ledbetter, 1994 | Peppard, 1992 | Peppard, 1992 | Shiota, 1991 | Shiota, 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | OV-101 | OV-1 |
| Column length (m) | 60. | 50. | 50. | 50. | 183. |
| Carrier gas | He | N2 | |||
| Substrate | |||||
| Column diameter (mm) | 0.315 | 0.32 | 0.32 | 0.32 | 0.762 |
| Phase thickness (μm) | 0.25 | ||||
| Tstart (C) | 50. | 0. | 50. | 50. | 0. |
| Tend (C) | 250. | 250. | 250. | 225. | 230. |
| Heat rate (K/min) | 4. | 3. | 3. | 4. | 1. |
| Initial hold (min) | 0.1 | ||||
| Final hold (min) | 30. | ||||
| I | 1210. | 1243. | 1230. | 1214. | 1224. |
| Reference | Engel, Flath, et al., 1988 | Habu, Flath, et al., 1985 | Habu, Flath, et al., 1985 | Stern, Flath, et al., 1985 | Schreyen, Dirinck, et al., 1979 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
Leffingwell Rep., 2011, 4, 1-17. [all data]
Dib, Djabou, et al., 2010
Dib, M.ElA.; Djabou, N.; Desjobert, L.-M.; Allali, H.; Tabti, B.; Muselli, A.; Costa, J.,
Characterization of volatile compounds of Daucus crinitus Desf. headspace solid phase microextraction as alternative technique to hydrodistillation,
Chem, Centr. J., 2010, 4, 16, 1-15. [all data]
Pino, Marquez, et al., 2010
Pino, J.A.; Marquez, E.; Quijano, C.E.; Castro, D.,
Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages,
Ciencia e Technologia de Alimentos, 2010, 30, 1, 183-187, https://doi.org/10.1590/S0101-20612010000100028
. [all data]
Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H.,
Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation,
J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158
. [all data]
Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T.,
A new approach to estimate the in-mouth release characteristics of odorants in chewing gum,
Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269
. [all data]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
. [all data]
Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
Friedrich, Acree, et al., 2001
Friedrich, J.E.; Acree, T.E.; Lavin, E.H.,
Selecting standards for gas chromatography - olfactometry,
Am. Chem. Soc. Symp. Ser., 2001, 782, 148-155. [all data]
Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W.,
Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand,
Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68
. [all data]
Gomez and Ledbetter, 1994
Gomez, E.; Ledbetter, C.A.,
Comparative study of the aromatic profiles of two different plum species: Prunus salicina Lindl and Prunus simonii L.,
J. Sci. Food Agric., 1994, 65, 1, 111-115, https://doi.org/10.1002/jsfa.2740650116
. [all data]
Peppard, 1992
Peppard, T.L.,
Volatile flavor constituents of Monstera deliciosa,
J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018
. [all data]
Shiota, 1991
Shiota, H.,
Volatile components of pawpaw fruit (Asimina triloba Dunal.),
J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019
. [all data]
Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R.,
Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars,
J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036
. [all data]
Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F.,
Volatile components of Rooibos tea (Aspalathus linearis),
J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024
. [all data]
Stern, Flath, et al., 1985
Stern, D.J.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Lundin, R.E.; Benson, M.E.,
Crude oleic acid volatiles,
J. Agric. Food Chem., 1985, 33, 2, 180-184, https://doi.org/10.1021/jf00062a005
. [all data]
Schreyen, Dirinck, et al., 1979
Schreyen, L.; Dirinck, P.; Sandra, P.; Schamp, N.,
Flavor analysis of quince,
J. Agric. Food Chem., 1979, 27, 4, 872-876, https://doi.org/10.1021/jf60224a058
. [all data]
Notes
Go To: Top, Normal alkane 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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.