2-methyl-5-(phenylethyl)pyrazine


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, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-11623.Zhang, Dorjpalam, et al., 199250. m/0.32 mm/1.5 μm, 2. K/min, 220. C @ 30. min; Tstart: 40. C

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

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Column type Active phase I Reference Comment
CapillaryDB-Wax2380.Kunert-Kirchhoff and Baltes, 1990He, 40. C @ 5. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 210. C

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.

Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026 . [all data]

Kunert-Kirchhoff and Baltes, 1990
Kunert-Kirchhoff, J.; Baltes, W., Model reactions on roast arome formation. VII. Specific products of phenylalanine after cooking L-phenylalanine with D-glucose in a laboratory autoclave, Z. Lebensm. Unters. Forsch., 1990, 190, 1, 9-13, https://doi.org/10.1007/BF01188255 . [all data]


Notes

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