4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-
- Formula: C6H8O4
- Molecular weight: 144.1253
- IUPAC Standard InChI: InChI=1S/C6H8O4/c1-3-5(8)6(9)4(7)2-10-3/h4,7-8H,2H2,1H3
- IUPAC Standard InChIKey: VOLMSPGWNYJHQQ-UHFFFAOYSA-N
- CAS Registry Number: 28564-83-2
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Other names: 3,5-Dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one; 2,3-dihydro-3,5-dihydroxy--6-methyl-4H-pyran-4-one; Pyranone; 2,3-Dihydro-3,5-dihydroxy-6-methyl-4-pyrone; 3-Hydroxy-2,3-dihydromaltol; 3,5-Dihydroxy-6-methyl-2H-pyran-4(3H)-one; 3,5-Dihydroxy-2,3-dihydro-6-methyl-4-pyran-4-one, dihydroxy maltol; 2,3-dihydro-3,5-dihydroxy-6-methyl-4(4H)-pyranone; 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (pyranone); 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyrene-4-one
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Normal alkane RI, 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 | HP-FFAP | RTX-Wax | DB-Wax | HP-FFAP | DB-Wax |
| Column length (m) | 25. | 30. | 30. | 25. | 60. |
| Carrier gas | Helium | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.5 | 0.5 | ||
| Tstart (C) | 45. | 40. | 60. | 45. | 60. |
| Tend (C) | 220. | 220. | 180. | 220. | 180. |
| Heat rate (K/min) | 15. | 10. | 2. | 15. | 2. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 10. | 30. | |||
| I | 2311. | 2267. | 2295. | 2311. | 2264. |
| Reference | Wanakhachornkrai and Lertsiri, 9999 | Prososki, Etzel, et al., 2007 | Osada and Shibamoto, 2006 | Wanakhachornkrai and Lertsiri, 2003 | Sekiwa, Kubota, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | DB-Wax | Carbowax 20M |
| Column length (m) | 60. | 50. |
| Carrier gas | He | He |
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.33 |
| Phase thickness (μm) | ||
| Tstart (C) | 60. | 60. |
| Tend (C) | 180. | 200. |
| Heat rate (K/min) | 4. | 3. |
| Initial hold (min) | 4. | |
| Final hold (min) | 30. | |
| I | 2278. | 2300. |
| Reference | Eiserich, Macku, et al., 1992 | Vernin, Metzger, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A.,
Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder,
J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7
. [all data]
Osada and Shibamoto, 2006
Osada, Y.; Shibamoto, T.,
Antioxidative activity of volatile extracts from Maillard model systems,
Food Chem., 2006, 98, 3, 522-528, https://doi.org/10.1016/j.foodchem.2005.05.084
. [all data]
Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
. [all data]
Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A.,
Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation,
J. Agric. Food Chem., 1997, 45, 3, 826-830, https://doi.org/10.1021/jf960433e
. [all data]
Eiserich, Macku, et al., 1992
Eiserich, J.P.; Macku, C.; Shibamoto, T.,
Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system,
J. Agric. Food Chem., 1992, 40, 10, 1982-1988, https://doi.org/10.1021/jf00022a050
. [all data]
Vernin, Metzger, et al., 1992
Vernin, G.; Metzger, J.; Boniface, C.; Murello, M.-H.; Siouffi, A.; Larice, J.-L.; Parkanyi, C.,
Kinetics and thermal degradation of the fructose-methionine Amadori intermediates. GC-MS/SPECMA data bank identification of volatile aroma compounds,
Carbohyd. Res., 1992, 230, 1, 15-29, https://doi.org/10.1016/S0008-6215(00)90510-X
. [all data]
Notes
Go To: Top, Normal alkane RI, 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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