Pyrazine, 3-ethyl-2,5-dimethyl-
- Formula: C8H12N2
- Molecular weight: 136.1943
- IUPAC Standard InChIKey: WHMWOHBXYIZFPF-UHFFFAOYSA-N
- CAS Registry Number: 13360-65-1
- 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-3,6-dimethylpyrazine; 2,5-Dimethyl-3-ethylpyrazine; 3-Ethyl-2,5-dimethylpyrazine; 3,6-Dimethyl-2-ethylpyrazine; Pyrazine, 2-ethyl-3,6-dimethyl
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- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-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-5 MS | HP-5 MS | DB-5 | Ultra-1 | HP-5 |
Column length (m) | 30. | 30. | 30. | 50. | 50. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.20 | 0.20 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.33 | 0.33 |
Tstart (C) | 45. | 50. | 50. | 50. | 50. |
Tend (C) | 280. | 250. | 220. | 280. | 280. |
Heat rate (K/min) | 15. | 5. | 4. | 2. | 10. |
Initial hold (min) | 0.5 | ||||
Final hold (min) | 0.5 | 20. | 8.5 | ||
I | 1083. | 1079. | 1063. | 1054. | 1085. |
Reference | Wanakhachornkrai and Lertsiri, 9999 | Fanaro, Duarte, et al., 2012 | Shedid, 2010 | Du, Clery, et al., 2008 | Du, Clery, et al., 2008 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SLB-5MS | DB-5 | DB-5 MS | MDN-5 | MDN-5 |
Column length (m) | 10. | 30. | 30. | 60. | 60. |
Carrier gas | Helium | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.18 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.18 | 1. | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 295. | 250. | 200. | 270. | 270. |
Heat rate (K/min) | 10. | 4. | 8. | 4. | 4. |
Initial hold (min) | 1.5 | 2. | 3. | 4. | 4. |
Final hold (min) | 15. | 20. | 5. | 5. | |
I | 1093. | 1089. | 1091. | 1079. | 1080. |
Reference | Risticevic, Carasek, et al., 2008 | Fan and Qian, 2006 | Schirack, Drake, et al., 2006 | van Loon, Linssen, et al., 2005 | van Loon, Linssen, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | DB-5 | DB-5MS | DB-1 | HP-5 |
Column length (m) | 30. | 30. | 50. | 60. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 1. | 0.52 | |
Tstart (C) | 45. | 40. | 40. | 40. | 35. |
Tend (C) | 280. | 230. | 220. | 260. | 250. |
Heat rate (K/min) | 15. | 6. | 5. | 2. | 2. |
Initial hold (min) | 2. | 2. | 5. | 15. | |
Final hold (min) | 11.4 | 5. | 5. | 45. | |
I | 1083. | 1079. | 1080. | 1072. | 1080. |
Reference | Wanakhachornkrai and Lertsiri, 2003 | Sanz, Czerny, et al., 2002 | Welty, Marshall, et al., 2001 | Chen and Ho, 1999 | Boylston and Viniyard, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-1 |
Column length (m) | 60. | 60. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 1.0 | 1. | 1. | ||
Tstart (C) | 40. | 30. | 40. | 30. | 40. |
Tend (C) | 260. | 200. | 280. | 200. | 260. |
Heat rate (K/min) | 3. | 4. | 2. | 4. | 2. |
Initial hold (min) | 25. | 2. | 25. | 5. | |
Final hold (min) | 20. | 40. | 20. | 60. | |
I | 1098. | 1054. | 1061. | 1054. | 1071. |
Reference | Chen and Ho, 1998 | Buttery, Ling, et al., 1997 | Lu, Yu, et al., 1997 | Buttery and Ling, 1995 | Yu and Ho, 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Packed | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | SE-54 | HP-5 |
Column length (m) | 60. | 60. | 60. | 3. | 50. |
Carrier gas | He | He | He | H2 | |
Substrate | Chromosorb G AW DMCS (100-120 mesh) | ||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.3 | |
Phase thickness (μm) | 1.0 | 1. | |||
Tstart (C) | 30. | 40. | 40. | 50. | 80. |
Tend (C) | 200. | 260. | 260. | 230. | 250. |
Heat rate (K/min) | 4. | 2. | 2. | 6. | 16. |
Initial hold (min) | 25. | 5. | 5. | 2. | |
Final hold (min) | 20. | 60. | 60. | 10. | |
I | 1054. | 1086. | 1067. | 1082. | 1082. |
Reference | Buttery, Stern, et al., 1994 | Yu, Wu, et al., 1994 | Yu, Wu, et al., 1994, 2 | Schieberle, 1991 | Spadone, Takeoka, et al., 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | OV-101 |
Column length (m) | 60. | 60. | 60. | 60. | 50. |
Carrier gas | N2 | ||||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.22 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 50. | 50. | 50. | 50. | 80. |
Tend (C) | 250. | 250. | 250. | 250. | 200. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 2. |
Initial hold (min) | |||||
Final hold (min) | |||||
I | 1053. | 1054. | 1055. | 1055. | 1059. |
Reference | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Mihara and Masuda, 1987 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-1 | DB-5 | OV-101 | Methyl Silicone | Methyl Silicone |
Column length (m) | 50. | 60. | 50. | 25. | 25. |
Carrier gas | Hydrogen | H2 | He | ||
Substrate | |||||
Column diameter (mm) | 0.20 | 0.32 | 0.31 | 0.2 | 0.2 |
Phase thickness (μm) | |||||
Tstart (C) | 50. | 40. | 0. | 50. | 50. |
Tend (C) | 200. | 200. | 225. | 200. | 200. |
Heat rate (K/min) | 1. | 2. | 3. | 4. | 4. |
Initial hold (min) | 1. | ||||
Final hold (min) | 35. | 15. | 15. | ||
I | 1051. | 1071. | 1051. | 1051. | 1054. |
Reference | Wu, Liou, et al., 1987 | Gallois and Grimont, 1985 | del Rosario, de Lumen, et al., 1984 | Lorenz, Stern, et al., 1983 | Lorenz, Stern, et al., 1983 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | SE-30 |
Column length (m) | 50. |
Carrier gas | He |
Substrate | |
Column diameter (mm) | 0.5 |
Phase thickness (μm) | |
Tstart (C) | 40. |
Tend (C) | 170. |
Heat rate (K/min) | 3. |
Initial hold (min) | 3. |
Final hold (min) | |
I | 1055. |
Reference | Heydanek and McGorrin, 1981 |
Comment | 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.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
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Fanaro, Duarte, et al., 2012
Fanaro, G.B.; Duarte, R.C.; Santillo, A.G.; Pinto e Silva, M.E.M.; Purgatto, E.; Villavicento, A.L.C.H.,
Evaluation of γ-radiation on oolong tea odor volatiles,
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Shedid, 2010
Shedid, S.,
Chemical composition and antioxidant activity of Mallard reaction products generated from glutathione or Cysteine/glucose,
World Appl. Sci. J., 2010, 9, 10, 1148-1154. [all data]
Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J.,
Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae),
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Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
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Fan and Qian, 2006
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Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
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Schirack, Drake, et al., 2006
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Characterization of aroma-active compounds in microwave blanched peanuts,
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van Loon, Linssen, et al., 2005
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Identification and olfactometry of French fries flavour extracted at mouth conditions,
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Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
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Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
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Welty, Marshall, et al., 2001
Welty, W.M.; Marshall, R.T.; Grün, I.U.; Ellersieck, M.R.,
Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream,
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Chen and Ho, 1999
Chen, J.; Ho, C.-T.,
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems,
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Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
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Chen and Ho, 1998
Chen, J.; Ho, C.-T.,
Volatile compounds formed from thermal degradation of glucosamine in a dry system,
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Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
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Lu, Yu, et al., 1997
Lu, G.; Yu, T.-H.; Ho, C.-T.,
Generation of flavor compounds by the reaction of 2-deoxyglucose with selected amino acids,
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Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C.,
Volatile flavor components of corn tortillas and related products,
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Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
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Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
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Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin,
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Yu, Wu, et al., 1994, 2
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Volatile compounds generated from the thermal interaction of glucose and alliin or deoxyalliin in propylene glycol,
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Schieberle, 1991
Schieberle, P.,
Primary odorants in popcorn,
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Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R.,
Analytical Investigation of Rio Off-Flavor in Green Coffee,
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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,
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Mihara and Masuda, 1987
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Correlation between molecular structures and retention indices of pyrazines,
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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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Gallois and Grimont, 1985
Gallois, A.; Grimont, P.A.D.,
Pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea strains,
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del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R.,
Comparison of headspace volatiles from winged beans and soybeans,
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Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R.,
Identification of sheep liver volatiles,
J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033
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Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J.,
Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats,
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. [all data]
Notes
Go To: Top, Normal alkane RI, non-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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