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:
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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 | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | DB-5 | CP Sil 8 CB | HP-5 | HP-5 |
Column length (m) | 60. | 60. | 50. | 25. | 25. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.2 | 0.2 |
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. |
Reference | Engel and Ratel, 2007 | Methven L., Tsoukka M., et al., 2007 | Mahadevan and Farmer, 2006 | Solina, Baumgartner, et al., 2005 | Solina, Baumgartner, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Sil 8CB-MS | DB-5 | CP Sil 5 CB | CP Sil 8 CB | CP Sil 8 CB |
Column length (m) | 60. | 30. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 1. | 0.25 | 0.25 | 0.25 |
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. |
Reference | Hierro, de la Hoz, et al., 2004 | Mahajan, Goddik, et al., 2004 | Pino, Almora, et al., 2003 | Duckham, Dodson, et al., 2002 | Duckham, Dodson, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | BPX-5 | BPX-5 | CP Sil 5 CB | BP-5 |
Column length (m) | 50. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.4 | |
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. |
Reference | Ames, Guy, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Pino and Marbot, 2001 | Whitfield and Mottram, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP Sil 8 CB | BPX-5 | BPX-5 | BPX-5 | DB-5 |
Column length (m) | 60. | 50. | 50. | 50. | 30. |
Carrier gas | He | He | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.325 | 0.325 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.50 | 1. |
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. |
Reference | Elmore, Mottram, et al., 2000 | Hill, Isaacs, et al., 1999 | Hill, Isaacs, et al., 1999 | Aaslyng, Elmore, et al., 1998 | Moio and Addeo, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | OV-101 | OV-101 | OV-101 | OV-101 |
Column length (m) | 50. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.325 | 0.25 | 0.25 | 0.25 | 0.25 |
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. | 889.7 | 892.1 | 888.9 | 891.2 |
Reference | Ames, Defaye, et al., 1997 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | OV-101 | DB-1 | SE-30 | HP-1 |
Column length (m) | 50. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1.05 | 0.25 | 1.05 | ||
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 | 887.9 | 890.7 | 884. | 888. | 894. |
Reference | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Izzo and Ho, 1991 | Misharina, Golovnya, et al., 1991 | Oh, Shu, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | SPB-1 | SPB-1 | OV-1 |
Column length (m) | 60. | 60. | 183. |
Carrier gas | He | He | N2 |
Substrate | |||
Column diameter (mm) | 0.25 | 0.25 | |
Phase thickness (μm) | 0.25 | 0.25 | |
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. |
Reference | Huang, Bruechert, et al., 1987 | Huang, Bruechert, et al., 1987 | Schreyen, 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
- 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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