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Pyrazine, methyl-

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

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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

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5HP-5MSSPB-5CP Sil 8 CBHP-5
Column length (m) 60.30.60.50.25.
Carrier gas  HeHe He
Substrate      
Column diameter (mm) 0.320.250.320.320.2
Phase thickness (mum) 1.0.251. 1.
Tstart (C) 40.50.40.60.40.
Tend (C) 260.260.230.220.280.
Heat rate (K/min) 4.10.3.4.5.
Initial hold (min) 2.5.5.5. 
Final hold (min) 10. 5.30.5.
I 827.826.823.816.839.
ReferenceMethven L., Tsoukka M., et al., 2007Cerny and Guntz-Dubini, 2006Deport, Ratel, et al., 2006Mahadevan and Farmer, 2006Solina, Baumgartner, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5CP-Sil 8CB-MSHP-5BPX-5DB-5
Column length (m) 25.60.30.50.30.
Carrier gas He   He
Substrate      
Column diameter (mm) 0.20.250.250.320.25
Phase thickness (mum) 1.0.250.10.51.
Tstart (C) 40.40.-30.60.50.
Tend (C) 280.280.250.250.200.
Heat rate (K/min) 5.4.10.4.2.5
Initial hold (min)  2.1.5. 
Final hold (min) 5.5.5.20. 
I 839.833.825.843.825.
ReferenceSolina, Baumgartner, et al., 2005Hierro, de la Hoz, et al., 2004Siegmund and Murkovic, 2004Bredie, Mottram, et al., 2002Dallüge, van Stee, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBCP Sil 8 CBBPX-5BPX-5BPX-5
Column length (m) 60.60.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum) 0.250.250.50.50.25
Tstart (C) 40.40.60.60.60.
Tend (C) 250.250.250.250.250.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min) 8.8.5.5.5.
Final hold (min) 10.10.10.10.10.
I 837.838.830.830.839.
ReferenceDuckham, Dodson, et al., 2002Duckham, Dodson, et al., 2002Ames, Guy, et al., 2001Ames, Guy, et al., 2001Ames, Guy, et al., 2001, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5DB-1BPX-5BPX-5BPX-5
Column length (m) 50.60.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.251.0.250.250.25
Tstart (C) 60.40.35.35.35.
Tend (C) 250.220.250.250.250.
Heat rate (K/min) 4.2.4.4.4.
Initial hold (min) 5.5.3.3.3.
Final hold (min) 10. 10.10.10.
I 839.795.836.837.837.
ReferenceAmes, Guy, et al., 2001, 2Kim, 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BP-5SE-54CP Sil 8 CBDB-1
Column length (m) 50.50.25.60.60.
Carrier gas He  HeN2
Substrate      
Column diameter (mm) 0.320.320.310.250.25
Phase thickness (mum) 0.25  0.251.
Tstart (C) 35.60.35.40.30.
Tend (C) 250.250.230.280.200.
Heat rate (K/min) 4.4.4.4.5.
Initial hold (min) 3. 3.2. 
Final hold (min) 10. 10. 30.
I 837.825.823.19829.802.
ReferenceOruna-Concha, Duckham, et al., 2001Whitfield and Mottram, 2001Yin, Xiu, et al., 2001Elmore, Mottram, et al., 2000Wu, Wang, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5BPX-5DB-1DB-1
Column length (m) 50.50.50.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.3250.3250.3250.2480.248
Phase thickness (mum) 0.50.50.50.250.25
Tstart (C) 20.20.50.50.50.
Tend (C) 250.250.250.250.250.
Heat rate (K/min) 4.4.4.5.5.
Initial hold (min) 2.2.2.5.5.
Final hold (min) 10.10.10.  
I 833.835.833.796.798.
ReferenceHill, Isaacs, et al., 1999Hill, Isaacs, et al., 1999Ames, Defaye, et al., 1997DeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1OV-1SPB-1SE-30DB-1
Column length (m) 30. 30.50.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.248 0.250.320.25
Phase thickness (mum) 0.25 0.250.251.0
Tstart (C) 50.35.50.50.40.
Tend (C) 250.300.250.250.260.
Heat rate (K/min) 5.8.5.8.2.
Initial hold (min) 5. 5. 5.
Final hold (min)     60.
I 798.794.7799.800.792.
ReferenceDeMilo, Lee, et al., 1996Gautzsch and Zinn, 1996Lee, DeMilo, et al., 1995Misharina, Golovnya, et al., 1994Yu, Lin, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1HP-1HP-1OV-101OV-101
Column length (m) 50.50.50.50.50.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 1.051.051.5  
Tstart (C) 40.40.40.100.70.
Tend (C) 260.260.220.  
Heat rate (K/min) 2.2.2.2.8.
Initial hold (min)      
Final hold (min) 10.40.30.  
I 805.799.799.805.1802.5
ReferenceOh, Hartman, et al., 1992Oh, Shu, et al., 1992Zhang, Dorjpalam, et al., 1992Golovnya, 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-101DB-1SE-30HP-1DB-1
Column length (m) 50.50.50.50.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (mum)  1.050.251.050.25
Tstart (C) 80.40.50.40.40.
Tend (C)  260.240.260.220.
Heat rate (K/min) 4.2.4.2.2.
Initial hold (min)      
Final hold (min)  40. 10.10.
I 802.8798.799.798.799.
ReferenceGolovnya, Samusenko, et al., 1991Izzo and Ho, 1991Misharina, Golovnya, et al., 1991Oh, Shu, et al., 1991Zhang and Ho, 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 (mum) 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 807.807.798.
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.

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]

Cerny and Guntz-Dubini, 2006
Cerny, C.; Guntz-Dubini, R., Role of the solvent glycerol in the Maillard reaction of D-fructose and L-aniline, J. Agric. Food Chem., 2006, 54, 2, 574-577, https://doi.org/10.1021/jf052222s . [all data]

Deport, Ratel, et al., 2006
Deport, C.; Ratel, J.; Berdagué, J.-L.; Engel, E., Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems, J. Chromatogr. A, 2006, 1116, 1-2, 248-258, https://doi.org/10.1016/j.chroma.2006.03.092 . [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]

Siegmund and Murkovic, 2004
Siegmund, B.; Murkovic, M., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds), Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3 . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Dallüge, van Stee, et al., 2002
Dallüge, J.; van Stee, L.L.P.; Xu, X.; Williams, J.; Beens, J.; Vreuls, R.J.J.; Brinkman, U.A.Th., Unravelling the composition of very complex samples by comprehensive gas chromatography coupled to time-of-flight mass spectrometry. Cigarette smoke, J. Chromatogr. A, 2002, 974, 1-2, 169-184, https://doi.org/10.1016/S0021-9673(02)01384-5 . [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 and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, Guy, et al., 2001, 2
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]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [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]

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]

Yin, Xiu, et al., 2001
Yin, W.; Xiu, Z.; Aijin, H., Analysis of the volatile components in trogopterorum feces by capillary gas chromatography and gas chromatography/mass spectrometry, Fenxi Huaxue, 2001, 29, 2, 195-198. [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]

Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743 . [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]

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]

DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J., Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth, J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o . [all data]

Gautzsch and Zinn, 1996
Gautzsch, R.; Zinn, P., Use of incremental models to estimate the retention indexes of aromatic compounds, Chromatographia, 1996, 43, 3/4, 163-176, https://doi.org/10.1007/BF02292946 . [all data]

Lee, DeMilo, et al., 1995
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Martinez, A.J., Analysis of the volatile components of a bacterial fermentation that is attractive to the Mexican fruit fly, Anastrepha ludens, J. Agric. Food Chem., 1995, 43, 5, 1348-1351, https://doi.org/10.1021/jf00053a041 . [all data]

Misharina, Golovnya, et al., 1994
Misharina, T.A.; Golovnya, R.V.; Strashnenko, E.S.; Medvedeva, I.B., Sorbtion-structural mass-spectrometric characteristics of volatile components of model systems and flavor compounds with meat odor, Zh. Anal. Khim., 1994, 49, 7, 722-728. [all data]

Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T., Volatile compounds of blanched, fried blanched, and baked blanched garlic slices, J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018 . [all data]

Oh, Hartman, et al., 1992
Oh, Y.-C.; Hartman, T.G.; Ho, C.-T., Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose, J. Agric. Food Chem., 1992, 40, 10, 1878-1880, https://doi.org/10.1021/jf00022a030 . [all data]

Oh, Shu, et al., 1992
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products, J. Agric. Food Chem., 1992, 40, 1, 118-121, https://doi.org/10.1021/jf00013a022 . [all data]

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]

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]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029 . [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