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lilac alcohol A

lilac alcohol A structure

lilac alcohol A 

structure
  • CAS No:

    33081-34-4

  • Formula:

    C10H18O2

  • Chemical Name:

    lilac alcohol A

  • Synonyms:

    Lilac alcohol C;Lilac alcohol D;2-[[(2R,5S)-5-Ethenyltetrahydro-5-methylfuran]-2-yl]-1-propanol;33081-34-4;33081-36-6;33081-37-7

lilac alcohol A Basic Attributes

170.25

170.131

Characteristics

29.46

1.7385

Analysis Methods

Name Column Shape Active Phase(℃) Retention index Temperature Control Method Comments Reference
Normal alkane RI, non-polar column, temperature ramp Capillary ZP-5 1211. temperature ramp 60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 260. C @ 1. min Füssel, U.Dötterl, S.Jürgens, A.Aas, G.Inter- and intraspecific variation in floral scent in the genus Salix and its implication for pollinationJ. Chem. Ecol.2007, 33, 4, 749-765.
Normal alkane RI, non-polar column, temperature ramp Capillary CP Sil 8 CB 1201. temperature ramp 30. m/0.25 mm/0.25 μm, 40. C @ 5. min, 3. K/min, 250. C @ 20. min Li, Z.-G.Lee, M.-R.Shen, D.-L.Analysis of volatile compounds emitted from fresh Syringa oblata flowers in different florescence by headspace solid-phase microextraction-gas chromatography-mass spectrometryAnal. Chim. Acta.2006, 576, 1, 43-49.
Normal alkane RI, non-polar column, temperature ramp Capillary ZB-5 1211. temperature ramp 60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 250. C @ 1. min Dötterl, S.Jürgens, A.Spatial fragrance patterns in flowers of Silene latifolia: Lilac compounds as olfactory nectar guides?Plant Systematics and Evolution2005, 255, 1-2, 99-109.
Normal alkane RI, non-polar column, temperature ramp Capillary ZB-5 1211. temperature ramp 60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 250. C @ 1. min Dötterl, S.Wolfe, L.M.Jürgens, A.Qualitative and quantitative analyses of flower scent in Silene latifoliaPhytochemistry2005, 66, 2, 203-213.
Normal alkane RI, non-polar column, temperature ramp Capillary HP-Innowax 1734. temperature ramp 50. m/0.20 mm/0.20 μm, Helium, 45. C @ 2. min, 4. K/min, 190. C @ 50. min Soria, A.C.Sanz, J.Martinez-Castro, I.SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatilesEur. Food Res. Technol.2008, 1-12.

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