Pyrazine, 2-ethyl-5-methyl-
- Formula: C7H10N2
- Molecular weight: 122.1677
- IUPAC Standard InChI: InChI=1S/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3
- IUPAC Standard InChIKey: OXCKCFJIKRGXMM-UHFFFAOYSA-N
- CAS Registry Number: 13360-64-0
- 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-Ethyl-5-methylpyrazine; 2-Methyl-5-ethylpyrazine; 2,5-Methylethylpyrazine; 5-Ethyl-2-methylpyrazine; Pyrazine, 5-ethyl-2-methyl
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, 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 | HP-Innowax | FFAP | DB-Wax | HP-Innowax | ZB-Wax |
| Column length (m) | 15. | 30. | 60. | 50. | 60. |
| Carrier gas | Helium | Nitrogen | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.20 | 0.32 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.50 | 0.33 | 0.50 |
| Tstart (C) | 40. | 35. | 40. | 50. | 40. |
| Tend (C) | 250. | 250. | 210. | 250. | 220. |
| Heat rate (K/min) | 3. | 4. | 2. | 10. | 4. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 45. | 70. | 6. | 5. | |
| I | 1369. | 1405. | 1415. | 1378. | 1428. |
| Reference | Puvipirom and Chaisei, 2012 | Budryn, Nebesny, et al., 2011 | Moon and Shibamoto, 2009 | Du, Clery, et al., 2008 | Marin, Pozrl, et al., 2008 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | FFAP | DB-Wax | TC-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 60. | 60. | 30. |
| Carrier gas | He | N2 | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.5 | 0.25 |
| Tstart (C) | 50. | 35. | 50. | 40. | 30. |
| Tend (C) | 230. | 320. | 200. | 230. | 250. |
| Heat rate (K/min) | 4. | 4. | 2. | 3. | 4. |
| Initial hold (min) | 5. | 8. | 1. | ||
| Final hold (min) | 15. | 45. | 90. | ||
| I | 1387. | 1405. | 1362. | 1403. | 1392. |
| Reference | Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007 | Nebesny, Budryn, et al., 2007 | Fujioka and Shibamoto, 2006 | Ishikawa, Ito, et al., 2004 | Tanaka, Yamauchi, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | TC-Wax | HP-FFAP | HP-Wax | DB-Wax | HP-Wax |
| Column length (m) | 60. | 25. | 60. | 30. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.53 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.52 | 0.5 | 1. | 0.5 |
| Tstart (C) | 50. | 60. | 40. | 40. | 40. |
| Tend (C) | 230. | 240. | 190. | 225. | 190. |
| Heat rate (K/min) | 2. | 5. | 3. | 6. | 3. |
| Initial hold (min) | 1. | 6. | 5. | 6. | |
| Final hold (min) | 5. | 30. | |||
| I | 1383. | 1341. | 1419. | 1380. | 1419. |
| Reference | Fukami, Ishiyama, et al., 2002 | Qian and Reineccius, 2002 | Sanz, Maeztu, et al., 2002 | Cadwallader and Heo, 2001 | Maeztu, Sanz, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-Wax | DB-Wax | DB-Wax | DB-Wax | PEG-20M |
| Column length (m) | 60. | 60. | 30. | 60. | 50. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.53 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.15 | |||
| Tstart (C) | 40. | 30. | 60. | 30. | 60. |
| Tend (C) | 190. | 170. | 210. | 170. | 180. |
| Heat rate (K/min) | 3. | 2. | 4. | 2. | 2. |
| Initial hold (min) | 6. | 4. | 4. | 4. | |
| Final hold (min) | 60. | 30. | |||
| I | 1419. | 1385. | 1398. | 1385. | 1371. |
| Reference | Sanz, Ansorena, et al., 2001 | Buttery, Orts, et al., 1999 | Iwatsuki, Mizota, et al., 1999 | Buttery and Ling, 1998 | Togari, Kobayashi, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | Carbowax 20M | Carbowax 20M | DB-Wax | Carbowax 20M |
| Column length (m) | 60. | 50. | 50. | 50. | |
| Carrier gas | He | He | He | 30 | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.33 | 0.25 | 0.25 | 0.22 |
| Phase thickness (μm) | |||||
| Tstart (C) | 40. | 60. | 60. | 30. | 80. |
| Tend (C) | 200. | 200. | 180. | 240. | 200. |
| Heat rate (K/min) | 2. | 3. | 2. | 50. | 2. |
| Initial hold (min) | 2. | 4. | 10. | ||
| Final hold (min) | |||||
| I | 1390. | 1356. | 1364. | 1367. | 1357. |
| Reference | Umano, Hagi, et al., 1995 | Vernin, Metzger, et al., 1992 | Kawakami and Kobayashi, 1991 | Pfannhauser, 1990 | Mihara and Masuda, 1988 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | FFAP | FFAP | DB-Wax | Carbowax 20M | Carbowax 20M |
| Column length (m) | 50. | 50. | 30. | 50. | 50. |
| Carrier gas | He | He | He | Hydrogen | N2 |
| Substrate | |||||
| Column diameter (mm) | 0.28 | 0.28 | 0.25 | 0.20 | 0.22 |
| Phase thickness (μm) | |||||
| Tstart (C) | 60. | 60. | 70. | 50. | 80. |
| Tend (C) | 240. | 240. | 160. | 200. | 200. |
| Heat rate (K/min) | 2. | 2. | 2. | 1. | 2. |
| Initial hold (min) | 5. | 5. | 8. | ||
| Final hold (min) | 35. | ||||
| I | 1375. | 1375. | 1386. | 1386. | 1357. |
| Reference | Vernin, Metzger, et al., 1988 | Vernin, Metzger, et al., 1988 | Wong and Bernhard, 1988 | Wu, Liou, et al., 1987 | Mihara and Enomoto, 1985 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | Carbowax 20M | Carbowax 20M | Carbowax 20M | Carbowax 20M |
| Column length (m) | 150. | 39. | 100. | 100. |
| Carrier gas | He | H2 | ||
| Substrate | ||||
| Column diameter (mm) | 0.64 | 0.30 | 0.25 | 0.25 |
| Phase thickness (μm) | ||||
| Tstart (C) | 50. | 60. | 70. | 70. |
| Tend (C) | 170. | 220. | 170. | 170. |
| Heat rate (K/min) | 1. | 2. | 1. | 1. |
| Initial hold (min) | 10. | |||
| Final hold (min) | 60. | |||
| I | 1390. | 1377. | 1396. | 1398. |
| Reference | Seifert and King, 1982 | Liardon and Ledermann, 1980 | Shibamoto and Russell, 1977 | Shibamoto and Russell, 1977 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Puvipirom and Chaisei, 2012
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Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
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HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
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Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
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Du, Clery, et al., 2008
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Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae),
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Marin, K.; Pozrl, T.; Zlatic, E.; Plestenjak, A.,
A new aroma index to determine the aroma quality of roasted and ground coffee during storage,
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Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007
Characterization of Pyrazines in Some Chinese Liquors; Their Approximate Concentrations,
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Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
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Fujioka and Shibamoto, 2006
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Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity,
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Ishikawa, Ito, et al., 2004
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Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
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Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K.,
Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography,
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Fukami, Ishiyama, et al., 2002
Fukami, K.; Ishiyama, S.; Yaguramaki, H.; Masuzawa, T.; Nabeta, Y.; Endo, K.; Shimoda, M.,
Identification of distinctive volatile compounds in fish sauce,
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Qian and Reineccius, 2002
Qian, M.; Reineccius, G.,
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry,
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Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C.,
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar,
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Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
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Maeztu, Sanz, et al., 2001
Maeztu, L.; Sanz, C.; Andueza, S.; de Peña, M.P.; Bello, J.; Cid, C.,
Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile,
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Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C.,
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee,
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Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
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Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M.,
Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis,
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Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
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Togari, Kobayashi, et al., 1995
Togari, N.; Kobayashi, A.; Aishima, T.,
Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories,
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Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T.,
Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system,
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Vernin, Metzger, et al., 1992
Vernin, G.; Metzger, J.; Boniface, C.; Murello, M.-H.; Siouffi, A.; Larice, J.-L.; Parkanyi, C.,
Kinetics and thermal degradation of the fructose-methionine Amadori intermediates. GC-MS/SPECMA data bank identification of volatile aroma compounds,
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Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
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Pfannhauser, 1990
Pfannhauser, W.,
Fluchtige Verbindungen aus extrudaten von triticale,
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Mihara and Masuda, 1988
Mihara, S.; Masuda, H.,
Structure-odor relationships for disubstituted pyrazines,
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Vernin, Metzger, et al., 1988
Vernin, G.; Metzger, J.; Obretenov, T.; Suon, K.-N.; Fraisse, D.,
GC/MS (EI,PCI,SIM)-data bank analysis of volatile compounds arising from thermal degradation of glucose-valine amadori intermediates
in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 999-1028. [all data]
Wong and Bernhard, 1988
Wong, J.M.; Bernhard, R.A.,
Effect of nitrogen source on pyrazine formation,
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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,
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Mihara and Enomoto, 1985
Mihara, S.; Enomoto, N.,
Calculation of retention indices of pyrazines on the basis of molecular structure,
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Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr.,
Identification of some volatile constituents of Aspergillus clavatus,
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Liardon and Ledermann, 1980
Liardon, R.; Ledermann, S.,
volatile components of fermented soya hydrolysate. II. Composition of basic fraction,
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Shibamoto and Russell, 1977
Shibamoto, T.; Russell, G.F.,
A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system,
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. [all data]
Notes
Go To: Top, Normal alkane RI, 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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