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Pyrazine, 2,5-diethyl-


Normal alkane 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 Ultra-1HP-5MDN-5MDN-5HP-5
Column length (m) 50.50.60.60.50.
Carrier gas HeliumHeliumHeHe 
Substrate      
Column diameter (mm) 0.200.200.250.250.32
Phase thickness (mum) 0.330.330.250.250.52
Tstart (C) 50.50.40.40.35.
Tend (C) 280.280.270.270.250.
Heat rate (K/min) 2.10.4.4.2.
Initial hold (min)   4.4.15.
Final hold (min) 20.8.55.5.45.
I 1064.1090.1094.1095.1087.
ReferenceDu, Clery, et al., 2008Du, Clery, et al., 2008van Loon, Linssen, et al., 2005van Loon, Linssen, et al., 2005Boylston and Viniyard, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-1DB-1OV-1
Column length (m) 60.60.50.
Carrier gas   Hydrogen
Substrate    
Column diameter (mm) 0.320.320.20
Phase thickness (mum) 0.250.25 
Tstart (C) 50.50.50.
Tend (C) 250.250.200.
Heat rate (K/min) 4.4.1.
Initial hold (min)    
Final hold (min)   35.
I 1062.1063.1048.
ReferenceFlath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Wu, Liou, et al., 1987
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J., Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae), J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d . [all data]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [all data]

Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x . [all data]


Notes

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