- Formula: C5H6N2
- Molecular weight: 94.1145
- IUPAC Standard InChI:
- Download the identifier in a file.
- IUPAC Standard InChIKey: CAWHJQAVHZEVTJ-UHFFFAOYSA-N
- CAS Registry Number: 109-08-0
- Chemical structure:
This structure is also available as a 2d Mol file
- Other names: Methylpyrazine; 2-Methylpyrazine; Pyrazine, 2-methyl-
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Van Den Dool and Kratz RI, polar column, custom temperature program
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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
|Active phase||Supelcowax-10||Supelcowax-10||FFAP||FFAP||CP-Wax 52CB|
|Column length (m)||30.||30.||60.||60.||60.|
|Column diameter (mm)||0.25||0.25||0.25||0.25||0.25|
|Phase thickness (m)||0.25||0.25||0.5||0.5||0.25|
|Program||35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)||35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)||50C(3min) => 3C/min => 100C => 10C/min => 220C(13.5min)||50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min)||40C => 5C/min => 60C => 2.5C/min => 155C|
|Reference||Bianchi, Careri, et al., 2007||Bianchi, Careri, et al., 2007||Ranau, Kleeberg, et al., 2005||Ranau and Steinhart, 2005||Alasalvar, Shahidi, et al., 2003|
|Column length (m)||30.||60.|
|Column diameter (mm)||0.25||0.25|
|Phase thickness (m)||0.25||0.25|
|Program||20C(30s) => fast => 60C => 4C/min => 220C (20min)||40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)|
|Reference||Cantergiani, Brevard, et al., 2001||Baek and Cadwallader, 1996|
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]
Ranau, Kleeberg, et al., 2005
Ranau, R.; Kleeberg, K.K.; Schlegelmilch, M.; Streese, J.; Stegmann, R.; Steinhart, H., Analytical determination of the suitability of different processes for the treatment of odorous waste gas, Waste Management, 2005, 25, 9, 908-916, https://doi.org/10.1016/j.wasman.2005.07.004 . [all data]
Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H., Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry, Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4 . [all data]
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]
Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C., Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect, Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305 . [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]
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
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