Pyridine, 2,4,6-trimethyl-

Formula: C₈H₁₁N
Molecular weight: 121.1796
IUPAC Standard InChI: InChI=1S/C8H11N/c1-6-4-7(2)9-8(3)5-6/h4-5H,1-3H3
IUPAC Standard InChIKey: BWZVCCNYKMEVEX-UHFFFAOYSA-N
CAS Registry Number: 108-75-8
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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Other names: α,γ,α'-Collidine; γ-Collidine; s-Collidine; 2,4,6-Collidine; 2,4,6-Trimethylpyridine; sym-Collidine; 2,4,6-Kollidin; gamma-Collidine; NSC 460
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Van Den Dool and Kratz RI, polar column, custom temperature program

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Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	DB-Wax	DB-Wax	Supelcowax-10
Column length (m)	60.	30.	30.	60.
Carrier gas	He	He	He
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.25
Phase thickness (μm)	0.25	0.5	0.5	0.25
Program	40C => 5C/min => 60C => 2.5C/min => 155C	50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C	50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C	40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)
I	1360.	1378.	1378.	1362.
Reference	Alasalvar, Shahidi, et al., 2003	Pennarun, Prost, et al., 2003	Pennarun, Prost, et al., 2002	Baek and Cadwallader, 1996
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]

Pennarun, Prost, et al., 2003
Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M., Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas), J. Agric. Food Chem., 2003, 51, 7, 2011-2018, https://doi.org/10.1021/jf020549c . [all data]

Pennarun, Prost, et al., 2002
Pennarun, A.L.; Prost, C.; Demaimay, M., Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas, J. Sci. Food Agric., 2002, 82, 14, 1652-1660, https://doi.org/10.1002/jsfa.1236 . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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