Pyrazine, 2,6-dimethyl-
- Formula: C6H8N2
- Molecular weight: 108.1411
- IUPAC Standard InChIKey: HJFZAYHYIWGLNL-UHFFFAOYSA-N
- CAS Registry Number: 108-50-9
- 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: 2,6-Dimethylpyrazine; 3,5-Dimethylpyrazine
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-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 | DB-5 MS | DB-5 MS | Ultra-1 | HP-5 | RTX-5 |
Column length (m) | 30. | 30. | 50. | 50. | 30. |
Carrier gas | Helium | Helium | Helium | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.20 | 0.20 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.33 | 0.33 | 0.25 |
Tstart (C) | 40. | 40. | 50. | 50. | 40. |
Tend (C) | 230. | 250. | 280. | 280. | 250. |
Heat rate (K/min) | 6. | 6. | 2. | 10. | 20. |
Initial hold (min) | 2. | 2. | 5. | ||
Final hold (min) | 20. | 20. | 20. | 8.5 | |
I | 919. | 931. | 882. | 911. | 936. |
Reference | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Du, Clery, et al., 2008 | Du, Clery, et al., 2008 | Pham, Schilling, et al., 2008 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SLB-5MS | 5 % Phenyl methyl siloxane | 5 % Phenyl methyl siloxane | DB-5 | DB-5 MS |
Column length (m) | 10. | 30. | 30. | 60. | 30. |
Carrier gas | Helium | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.18 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.18 | 1. | 1. | 0.25 | |
Tstart (C) | 40. | 40. | 40. | 50. | 40. |
Tend (C) | 295. | 250. | 250. | 250. | 200. |
Heat rate (K/min) | 10. | 7. | 7. | 4. | 8. |
Initial hold (min) | 1.5 | 10. | 10. | 5. | 3. |
Final hold (min) | 5. | 5. | 20. | ||
I | 885. | 915. | 913. | 920. | 934. |
Reference | Risticevic, Carasek, et al., 2008 | Ramirez R. and Cava R., 2007 | Ramirez R. and Cava R., 2007 | Fadel, Mageed, et al., 2006 | Schirack, Drake, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | MDN-5 | MDN-5 | SPB-5 | HP-1 |
Column length (m) | 60. | 60. | 60. | 60. | 50. |
Carrier gas | He | He | He | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.0 | 0.5 |
Tstart (C) | 30. | 40. | 40. | 30. | 60. |
Tend (C) | 260. | 270. | 270. | 230. | 220. |
Heat rate (K/min) | 2. | 4. | 4. | 3. | 2. |
Initial hold (min) | 2. | 4. | 4. | ||
Final hold (min) | 28. | 5. | 5. | 40. | |
I | 911.4 | 915. | 920. | 910. | 882. |
Reference | Leffingwell and Alford, 2005 | van Loon, Linssen, et al., 2005 | van Loon, Linssen, et al., 2005 | Sebastian, Viallon-Fernandez, et al., 2003 | Valette, Fernandez, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-1 | DB-5 | HP-5 | DB-1 |
Column length (m) | 50. | 60. | 30. | 50. | 60. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 1. | 0.52 | ||
Tstart (C) | 40. | 40. | 40. | 35. | 30. |
Tend (C) | 220. | 260. | 200. | 250. | 200. |
Heat rate (K/min) | 5. | 2. | 3. | 2. | 4. |
Initial hold (min) | 5. | 5. | 15. | 25. | |
Final hold (min) | 5. | 45. | 20. | ||
I | 928. | 898. | 914. | 910. | 880. |
Reference | Welty, Marshall, et al., 2001 | Chen and Ho, 1999 | Meynier, Novelli, et al., 1999 | Boylston and Viniyard, 1998 | Buttery, Ling, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | DB-1 | HP-5 | OV-101 |
Column length (m) | 60. | 60. | 60. | 50. | |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | |
Phase thickness (μm) | 1. | 1. | 1. | 0.5 | |
Tstart (C) | 40. | 40. | 40. | 35. | 50. |
Tend (C) | 200. | 200. | 280. | 200. | 250. |
Heat rate (K/min) | 3. | 3. | 2. | 6. | 4. |
Initial hold (min) | 5. | 5. | 2. | 2. | |
Final hold (min) | 2. | 2. | 40. | ||
I | 912. | 913. | 890. | 916. | 886. |
Reference | Kondjoyan, Viallon, et al., 1997 | Kondjoyan, Viallon, et al., 1997 | Lu, Yu, et al., 1997 | Larsen and Frisvad, 1995 | Misharina, Golovnya, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | OV-101 |
Column length (m) | 60. | 60. | 60. | 60. | 50. |
Carrier gas | |||||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.22 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 50. | 50. | 50. | 50. | 80. |
Tend (C) | 250. | 250. | 250. | 250. | 200. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 2. |
Initial hold (min) | |||||
Final hold (min) | |||||
I | 882. | 883. | 884. | 885. | 889. |
Reference | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Mihara and Masuda, 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | OV-1 | OV-101 | OV-101 | Methyl Silicone |
Column length (m) | 50. | 50. | 50. | 50. | 25. |
Carrier gas | N2 | Hydrogen | N2 | He | |
Substrate | |||||
Column diameter (mm) | 0.22 | 0.20 | 0.22 | 0.31 | 0.2 |
Phase thickness (μm) | |||||
Tstart (C) | 80. | 50. | 80. | 0. | 50. |
Tend (C) | 200. | 200. | 200. | 225. | 200. |
Heat rate (K/min) | 2. | 1. | 2. | 3. | 4. |
Initial hold (min) | 1. | ||||
Final hold (min) | 35. | 15. | |||
I | 889. | 888. | 889. | 884. | 886. |
Reference | Mihara and Masuda, 1987 | Wu, Liou, et al., 1987 | Mihara and Enomoto, 1985 | del Rosario, de Lumen, et al., 1984 | Lorenz, Stern, et al., 1983 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | Methyl Silicone |
Column length (m) | 25. |
Carrier gas | |
Substrate | |
Column diameter (mm) | 0.2 |
Phase thickness (μm) | |
Tstart (C) | 50. |
Tend (C) | 200. |
Heat rate (K/min) | 4. |
Initial hold (min) | |
Final hold (min) | 15. |
I | 887. |
Reference | Lorenz, Stern, et al., 1983 |
Comment | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
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Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J.,
Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae),
J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d
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Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L.,
Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents,
J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x
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Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009
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Ramirez R. and Cava R., 2007
Ramirez R.; Cava R.,
Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes,
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Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N.,
Cocoa substitute: Evaluation of sensory qualities and flavour stability,
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Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P.,
Characterization of aroma-active compounds in microwave blanched peanuts,
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Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
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Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L.,
Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding,
Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511
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Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L.,
Volatile constituents from Romanesco cauliflower,
Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8
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Welty, Marshall, et al., 2001
Welty, W.M.; Marshall, R.T.; Grün, I.U.; Ellersieck, M.R.,
Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream,
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Chen and Ho, 1999
Chen, J.; Ho, C.-T.,
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems,
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Meynier, Novelli, et al., 1999
Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G.,
Volatile compounds of commercial Milano salami,
Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3
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Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
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Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
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Kondjoyan, Viallon, et al., 1997
Kondjoyan, N.; Viallon, C.; Berdagué, J.L.; Daridan, D.; Simon, M.-N.; Legault, C.,
Analyse comparative de la fraction volatile de jambons secs de porcs Gascon et Large-White x Landrace Français,
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Lu, Yu, et al., 1997
Lu, G.; Yu, T.-H.; Ho, C.-T.,
Generation of flavor compounds by the reaction of 2-deoxyglucose with selected amino acids,
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Larsen and Frisvad, 1995
Larsen, T.O.; Frisvad, J.C.,
Comparison of different methods for collection of volatile chemical markers from fungi,
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Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Charnomskii, V.V.,
Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae,
Zh. Anal. Khim., 1991, 46, 1421-1429. [all data]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
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Mihara and Masuda, 1988
Mihara, S.; Masuda, H.,
Structure-odor relationships for disubstituted pyrazines,
J. Agric. Food Chem., 1988, 36, 6, 1242-1247, https://doi.org/10.1021/jf00084a029
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Mihara and Masuda, 1987
Mihara, S.; Masuda, H.,
Correlation between molecular structures and retention indices of pyrazines,
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Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W.,
Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage,
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Mihara and Enomoto, 1985
Mihara, S.; Enomoto, N.,
Calculation of retention indices of pyrazines on the basis of molecular structure,
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del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R.,
Comparison of headspace volatiles from winged beans and soybeans,
J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015
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Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R.,
Identification of sheep liver volatiles,
J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033
. [all data]
Notes
Go To: Top, Normal alkane 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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