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
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Kovats' 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 | DB-1 | DB-1 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 60. | 60. | 60. | 60. | 60. |
| Carrier gas | He | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 30. | 30. | 30. | 30. | 30. |
| Tend (C) | 220. | 220. | 210. | 210. | 210. |
| Heat rate (K/min) | 2. | 2. | 2. | 2. | 2. |
| Initial hold (min) | 4. | 4. | 4. | 4. | 4. |
| Final hold (min) | |||||
| I | 1210. | 1211. | 1208. | 1210. | 1210. |
| Reference | Takeoka, Perrino, et al., 1996 | Takeoka, Perrino, et al., 1996 | Takeoka, Flath, et al., 1990 | Takeoka, Flath, et al., 1990 | Takeoka, Flath, et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | OV-101 | OV-101 | SE-30 | SE-30 | SE-30 |
| Column length (m) | 50. | 50. | 50. | 50. | 50. |
| Carrier gas | He | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.23 | 0.23 | 0.5 | 0.5 | 0.5 |
| Phase thickness (μm) | |||||
| Tstart (C) | 80. | 80. | 40. | 40. | 70. |
| Tend (C) | 200. | 200. | 170. | 170. | 170. |
| Heat rate (K/min) | 2. | 2. | 3. | 3. | 5. |
| Initial hold (min) | 3. | 3. | 2. | ||
| Final hold (min) | 5. | ||||
| I | 1216. | 1218. | 1229. | 1230. | 1236. |
| Reference | Ohnishi and Shibamoto, 1984 | Ohnishi and Shibamoto, 1984 | Greenberg, 1981 | Greenberg, 1981 | Greenberg, 1981, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | SE-30 |
| Column length (m) | 50. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.5 |
| Phase thickness (μm) | |
| Tstart (C) | 70. |
| Tend (C) | 170. |
| Heat rate (K/min) | 5. |
| Initial hold (min) | 2. |
| Final hold (min) | 5. |
| I | 1236. |
| Reference | Greenberg, 1981, 2 |
| Comment | MSDC-RI |
References
Go To: Top, Kovats' 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.
Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R.,
Volatile constituents of used frying oils,
J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m
. [all data]
Takeoka, Flath, et al., 1990
Takeoka, G.R.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Guentert, M.,
Volatile Constituents of Apricot (Prunus armeniaca),
J. Agric. Food Chem., 1990, 38, 2, 471-477, https://doi.org/10.1021/jf00092a031
. [all data]
Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T.,
Volatile compounds from heated beef fat and beef fat with glycine,
J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008
. [all data]
Greenberg, 1981
Greenberg, M.J.,
Characterization of meat and bone meal flavor volatiles,
J. Agric. Food Chem., 1981, 29, 6, 1276-1280, https://doi.org/10.1021/jf00108a043
. [all data]
Greenberg, 1981, 2
Greenberg, M.J.,
Characterization of poultry byproduct meal flavor volatiles,
J. Agric. Food Chem., 1981, 29, 4, 831-834, https://doi.org/10.1021/jf00106a038
. [all data]
Notes
Go To: Top, Kovats' 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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