Glycerin

• Formula: C₃H₈O₃
• Molecular weight: 92.0938
• IUPAC Standard InChI: InChI=1S/C3H8O3/c4-1-3(6)2-5/h3-6H,1-2H2 Copy

  
• IUPAC Standard InChIKey: PEDCQBHIVMGVHV-UHFFFAOYSA-N Copy
• CAS Registry Number: 56-81-5
• 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: 1,2,3-Propanetriol; Glycerol; Glycerine; Glyceritol; Glycyl alcohol; Glyrol; Glysanin; Osmoglyn; Propanetriol; Trihydroxypropane; Synthetic glycerin; 90 Technical glycerin; Dagralax; Glycerin, anhydrous; Glycerin, synthetic; Ophthalgan; Synthetic glycerine; Vitrosupos; 1,2,3-Trihydroxypropane; 90 Technical glycerine; Clyzerin, wasserfrei; Grocolene; MOON; Star; Optim; Bulbold; Cristal; Emery 912; Incorporation factor; Pricerine 9091; Propane-1,2,3-triol; Emery 916; IFP; NSC 9230; Auralgan (Salt/Mix); Collyrium Fresh-Eye Drops (Salt/Mix)
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• Information on this page:
  • Gas Chromatography
  • References
  • Notes
• Other data available:
  • Gas phase thermochemistry data
  • Condensed phase thermochemistry data
  • Phase change data
  • Reaction thermochemistry data
  • Henry's Law data
  • Gas phase ion energetics data
  • Ion clustering data
  • IR Spectrum
  • Mass spectrum (electron ionization)
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• NIST / TRC Web Thermo Tables, professional edition (thermophysical and thermochemical data)

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Gas Chromatography

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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

Van Den Dool and Kratz RI, polar column, temperature ramp

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Normal alkane RI, polar column, temperature ramp

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References

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

Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N., Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes, J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y . [all data]

Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion, J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037 . [all data]

Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y., Volatile components from the roots of Scrophularia ningpoensis Hemsl., Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232 . [all data]

Notes

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