Pyrazine, 2,6-dimethyl-


Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5DB-5CP Sil 8 CBHP-5HP-5
Column length (m) 60.60.50.25.25.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.320.320.320.20.2
Phase thickness (μm) 1.1. 1.1.
Tstart (C) 40.40.60.40.40.
Tend (C) 230.260.220.280.280.
Heat rate (K/min) 3.4.4.5.5.
Initial hold (min) 2.2.5.  
Final hold (min) 10.10.30.5.5.
I 916.915.889.916.916.
ReferenceEngel and Ratel, 2007Methven L., Tsoukka M., et al., 2007Mahadevan and Farmer, 2006Solina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Sil 8CB-MSDB-5CP Sil 5 CBCP Sil 8 CBCP Sil 8 CB
Column length (m) 60.30.60.60.60.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (μm) 0.251.0.250.250.25
Tstart (C) 40.40.60.40.40.
Tend (C) 280.230.280.250.250.
Heat rate (K/min) 4.5.3.4.4.
Initial hold (min) 2.4.10.8.8.
Final hold (min) 5.10.60.10.10.
I 912.906.880.925.926.
ReferenceHierro, de la Hoz, et al., 2004Mahajan, Goddik, et al., 2004Pino, Almora, et al., 2003Duckham, Dodson, et al., 2002Duckham, Dodson, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5BPX-5CP Sil 5 CBBP-5
Column length (m) 50.50.50.50.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (μm) 0.250.250.250.4 
Tstart (C) 60.35.35.60.60.
Tend (C) 250.250.250.280.250.
Heat rate (K/min) 4.4.4.3.4.
Initial hold (min) 5.3.3.10. 
Final hold (min) 10.10.10.60. 
I 927.922.932.880.910.
ReferenceAmes, Guy, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001Pino and Marbot, 2001Whitfield and Mottram, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBBPX-5BPX-5BPX-5DB-5
Column length (m) 60.50.50.50.30.
Carrier gas HeHeHeHeH2
Substrate      
Column diameter (mm) 0.250.3250.3250.320.32
Phase thickness (μm) 0.250.50.50.501.
Tstart (C) 40.20.20.40.40.
Tend (C) 280.250.250.280.210.
Heat rate (K/min) 4.4.4.4.3.
Initial hold (min) 2.2.2.  
Final hold (min)  10.10.  
I 917.925.925.930.922.
ReferenceElmore, Mottram, et al., 2000Hill, Isaacs, et al., 1999Hill, Isaacs, et al., 1999Aaslyng, Elmore, et al., 1998Moio and Addeo, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5OV-101OV-101OV-101OV-101
Column length (m) 50.50.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.3250.250.250.250.25
Phase thickness (μm) 0.5    
Tstart (C) 50.100.100.70.70.
Tend (C) 250.    
Heat rate (K/min) 4.2.2.8.8.
Initial hold (min) 2.    
Final hold (min) 10.    
I 926.889.7892.1888.9891.2
ReferenceAmes, Defaye, et al., 1997Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101DB-1SE-30HP-1
Column length (m) 50.50.50.50.50.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (μm)   1.050.251.05
Tstart (C) 80.80.40.50.40.
Tend (C)   260.240.260.
Heat rate (K/min) 4.4.2.4.2.
Initial hold (min)      
Final hold (min)   40. 10.
I 887.9890.7884.888.894.
ReferenceGolovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Izzo and Ho, 1991Misharina, Golovnya, et al., 1991Oh, Shu, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase SPB-1SPB-1OV-1
Column length (m) 60.60.183.
Carrier gas HeHeN2
Substrate    
Column diameter (mm) 0.250.25 
Phase thickness (μm) 0.250.25 
Tstart (C) 35.35.0.
Tend (C) 235.235.230.
Heat rate (K/min) 2.2.1.
Initial hold (min) 10.10. 
Final hold (min) 40.40. 
I 901.901.891.
ReferenceHuang, Bruechert, et al., 1987Huang, Bruechert, et al., 1987Schreyen, Dirinck, et al., 1976
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Engel and Ratel, 2007
Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012 . [all data]

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005 . [all data]

Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C., Aroma Compounds in Sweet Whey Powder, J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X . [all data]

Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [all data]

Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [all data]

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M., Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking, J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345 . [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [all data]

Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S., Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5, J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644 . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E., Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork, J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0 . [all data]

Hill, Isaacs, et al., 1999
Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M., Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system, J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [all data]

Ames, Defaye, et al., 1997
Ames, J.M.; Defaye, A.B.; Bates, L., The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system, Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9 . [all data]

Golovnya, Samusenko, et al., 1991
Golovnya, R.V.; Samusenko, A.L.; Sagalovich, V.P., Prediction of retention indices for methyl-substituted pyrazines in capillary gas chromatography with linear programming, Zh. Anal. Khim., 1991, 46, 4, 727-735. [all data]

Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T., Isolation and identification of the volatile components of an extruded autolyzed yeast extract, J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029 . [all data]

Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Yakovleva, V.N.; Vitt, S.V., Pyrazines formed in model glycerin-water systems, Russ. Chem. Bull. (Engl. Transl.), 1991, 40, 9, 1742-1748, https://doi.org/10.1007/BF00960396 . [all data]

Oh, Shu, et al., 1991
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine, J. Agric. Food Chem., 1991, 39, 9, 1553-1554, https://doi.org/10.1021/jf00009a003 . [all data]

Huang, Bruechert, et al., 1987
Huang, T.-C.; Bruechert, L.J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein, J. Agric. Food Chem., 1987, 35, 6, 985-990, https://doi.org/10.1021/jf00078a030 . [all data]

Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Volatile flavor components of leek, J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References