Pyrazine, 3-ethyl-2,5-dimethyl-

Formula: C₈H₁₂N₂
Molecular weight: 136.1943
IUPAC Standard InChI: InChI=1S/C8H12N2/c1-4-8-7(3)9-5-6(2)10-8/h5H,4H2,1-3H3
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
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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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Other data available:
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Van Den Dool and Kratz RI, polar column, custom temperature program

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	FFAP	CP-Wax 52CB	FFAP	Supelcowax-10	DB-Wax
Column length (m)	25.	60.	30.	60.	30.
Carrier gas	He	He	He		He
Substrate
Column diameter (mm)	0.32	0.25	0.32	0.25	0.32
Phase thickness (μm)	0.2	0.25	0.25	0.25	0.25
Program	40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C	40C => 5C/min => 60C => 2.5C/min => 155C	35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)	40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)	35C(2min) => 6C/min => 150C => 30C/min => 240C(1min)
I	1429.	1438.	1430.	1439.	1441.
Reference	Frauendorfer and Schieberle, 2006	Alasalvar, Shahidi, et al., 2003	Tairu, Hofmann, et al., 2000	Baek and Cadwallader, 1996	Amrani-Hemaimi, Cerny, et al., 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k . [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]

Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u . [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]

Amrani-Hemaimi, Cerny, et al., 1995
Amrani-Hemaimi, M.; Cerny, C.; Fay, L.B., Mechanisms of formation of alkylpyrazines in the Maillard reaction, J. Agric. Food Chem., 1995, 43, 11, 2818-2822, https://doi.org/10.1021/jf00059a009 . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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