2-Propanone, 1-(4-hydroxy-3-methoxyphenyl)-

• Formula: C₁₀H₁₂O₃
• Molecular weight: 180.2005
• IUPAC Standard InChI: InChI=1S/C10H12O3/c1-7(11)5-8-3-4-9(12)10(6-8)13-2/h3-4,6,12H,5H2,1-2H3 Copy

  
• IUPAC Standard InChIKey: LFVCJQWZGDLHSD-UHFFFAOYSA-N Copy
• CAS Registry Number: 2503-46-0
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: Guaiacylacetone; Vanillyl methyl ketone; 4-Hydroxy-3-methoxyphenyl acetone; 2-Propanone, (4-hydroxy-3-methoxyphenyl)-; Methyl vanillyl ketone; 1-(4-Hydroxy-3-methoxy-phenyl)-propan-2-one; 1-(4-hydroxy-3-methoxyphenyl)-2-propanone; 2-Propiovanillone; 4-Hydroxy-3-methoxyphenylpropan-2-one; 1-(4-Hydroxy-3-methoxyphenyl)acetone; Vanilloylmethyl ketone; 1-(4-Hydroxy-3-methoxyphenyl)-2-propanone (guaiacylacetone); Amphetamine M (desamino-oxo-hydroxy-methoxy)
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• Information on this page:
  • Van Den Dool and Kratz RI, polar column, custom temperature program
  • References
  • Notes
• Other data available:
  • Mass spectrum (electron ionization)
  • Gas Chromatography
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Van Den Dool and Kratz RI, polar column, custom temperature program

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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

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Lepoutre, J.-P.; Gunata, Z., Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince, Food Control, 2006, 17, 1, 75-82, https://doi.org/10.1016/j.foodcont.2004.09.005 . [all data]

Selli, Cabaroglu, et al., 2004
Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia, Food Chem., 2004, 85, 2, 207-213, https://doi.org/10.1016/j.foodchem.2003.06.008 . [all data]

Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References

• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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