Pyrazine, ethyl-

Formula: C₆H₈N₂
Molecular weight: 108.1411
IUPAC Standard InChI: InChI=1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3
IUPAC Standard InChIKey: KVFIJIWMDBAGDP-UHFFFAOYSA-N
CAS Registry Number: 13925-00-3
Chemical structure:
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Other names: Ethylpyrazine; 2-Ethylpyrazine
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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	Supelcowax-10	Supelcowax-10	FFAP	FFAP	CP-Wax 52CB
Column length (m)	30.	30.	60.	60.	60.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	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
I	1334.	1336.	1367.	1367.	1330.
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
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	DB-Wax	Supelcowax-10	BP-20
Column length (m)	30.	30.	30.	60.	50.
Carrier gas	He	He	He		He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.25	0.32
Phase thickness (μm)	0.5	0.5	0.5	0.25	0.5
Program	50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C	50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C	50C => 5C/min => 180C => 10C/min => 250C	40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)	5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C
I	1354.	1354.	1364.	1328.	1361.
Reference	Pennarun, Prost, et al., 2003	Pennarun, Prost, et al., 2002	Sérot, Regost, et al., 2002	Baek and Cadwallader, 1996	Beal and Mottram, 1994
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

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]

Pennarun, Prost, et al., 2003
Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M., Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas), J. Agric. Food Chem., 2003, 51, 7, 2011-2018, https://doi.org/10.1021/jf020549c . [all data]

Pennarun, Prost, et al., 2002
Pennarun, A.L.; Prost, C.; Demaimay, M., Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas, J. Sci. Food Agric., 2002, 82, 14, 1652-1660, https://doi.org/10.1002/jsfa.1236 . [all data]

Sérot, Regost, et al., 2002
Sérot, T.; Regost, C.; Arzel, J., Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources, J. Sci. Food Agric., 2002, 82, 6, 636-643, https://doi.org/10.1002/jsfa.1096 . [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]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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