5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone
- Formula: C7H10O3
- Molecular weight: 142.1525
- IUPAC Standard InChI: InChI=1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h4,9H,3H2,1-2H3
- IUPAC Standard InChIKey: QJYOEDXNPLUUAR-UHFFFAOYSA-N
- CAS Registry Number: 27538-09-6
- 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: 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone; 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (EHMF); 5-ethyl-4-hydroxy-2-methylfuran-3(2H)-one
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
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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
| Column type | Capillary |
|---|---|
| Active phase | DB-5 |
| Column length (m) | 30. |
| Carrier gas | |
| Substrate | |
| Column diameter (mm) | 0.32 |
| Phase thickness (μm) | 0.25 |
| Tstart (C) | 40. |
| Tend (C) | 240. |
| Heat rate (K/min) | 6. |
| Initial hold (min) | 2. |
| Final hold (min) | 10. |
| I | 1140. |
| Reference | Steinhaus and Schieberle, 2007 |
| Comment | 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.
Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P.,
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science,
J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092
. [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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