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:
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: Ethylpyrazine; 2-Ethylpyrazine
- 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-FFAP | HP-Innowax | FFAP | DB-Wax | DB-Wax |
| Column length (m) | 25. | 15. | 30. | 60. | 60. |
| Carrier gas | Helium | Helium | Nitrogen | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
| Tstart (C) | 45. | 40. | 35. | 40. | 40. |
| Tend (C) | 220. | 250. | 250. | 210. | 210. |
| Heat rate (K/min) | 15. | 3. | 4. | 2. | 2. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 45. | 70. | 70. | ||
| I | 1348. | 1306. | 1345. | 1359. | 1357. |
| Reference | Wanakhachornkrai and Lertsiri, 9999 | Puvipirom and Chaisei, 2012 | Budryn, Nebesny, et al., 2011 | Moon and Shibamoto, 2010 | Moon and Shibamoto, 2009 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-Innowax | ZB-Wax | DB-Wax | FFAP | BP-20 |
| Column length (m) | 50. | 60. | 30. | 30. | 30. |
| Carrier gas | Helium | Helium | He | N2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.20 | 0.32 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.33 | 0.50 | 0.25 | 0.5 | 0.25 |
| Tstart (C) | 50. | 40. | 50. | 35. | 70. |
| Tend (C) | 250. | 220. | 230. | 320. | 220. |
| Heat rate (K/min) | 10. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 5. | 4. | ||
| Final hold (min) | 6. | 5. | 15. | 45. | 5. |
| I | 1322. | 1370. | 1334. | 1345. | 1342. |
| Reference | Du, Clery, et al., 2008 | Marin, Pozrl, et al., 2008 | Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007 | Nebesny, Budryn, et al., 2007 | Rawat, Gulati, et al., 2007 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | TC-Wax | HP-Wax | HP-Wax | HP-FFAP |
| Column length (m) | 60. | 60. | 60. | 60. | 25. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.5 | 0.5 |
| Tstart (C) | 50. | 40. | 40. | 40. | 45. |
| Tend (C) | 200. | 230. | 199. | 190. | 220. |
| Heat rate (K/min) | 2. | 3. | 3. | 3. | 15. |
| Initial hold (min) | 8. | 6. | 6. | ||
| Final hold (min) | 90. | ||||
| I | 1311. | 1343. | 1359. | 1359. | 1348. |
| Reference | Fujioka and Shibamoto, 2006 | Ishikawa, Ito, et al., 2004 | Andueza, Maeztu, et al., 2003 | Andueza, de Peña, et al., 2003 | Wanakhachornkrai and Lertsiri, 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | TC-Wax | HP-Wax | HP-Wax | HP-Wax | DB-Wax |
| Column length (m) | 60. | 60. | 60. | 60. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.5 | |
| Tstart (C) | 50. | 40. | 40. | 40. | 30. |
| Tend (C) | 230. | 190. | 190. | 190. | 170. |
| Heat rate (K/min) | 2. | 3. | 3. | 3. | 2. |
| Initial hold (min) | 6. | 6. | 6. | 4. | |
| Final hold (min) | 60. | ||||
| I | 1333. | 1359. | 1359. | 1359. | 1331. |
| Reference | Fukami, Ishiyama, et al., 2002 | Sanz, Maeztu, et al., 2002 | Maeztu, Sanz, et al., 2001 | Sanz, Ansorena, et al., 2001 | Buttery, Orts, et al., 1999 |
| 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 | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 60. | 30. | 60. |
| Carrier gas | |||||
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.53 | 0.25 | 0.53 | 0.25 |
| Phase thickness (μm) | 0.25 | 1. | |||
| Tstart (C) | 60. | 60. | 40. | 40. | 30. |
| Tend (C) | 210. | 210. | 210. | 210. | 170. |
| Heat rate (K/min) | 4. | 4. | 5. | 5. | 2. |
| Initial hold (min) | 4. | ||||
| Final hold (min) | 30. | ||||
| I | 1347. | 1345. | 1352. | 1349. | 1331. |
| Reference | Iwatsuki, Mizota, et al., 1999 | Iwatsuki, Mizota, et al., 1999 | Kumazawa and Masuda, 1999 | Kumazawa and Masuda, 1999 | Buttery and Ling, 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | CP-Wax 52CB | TC-Wax | PEG-20M | DB-Wax | DB-Wax |
| Column length (m) | 50. | 60. | 50. | 60. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.15 | |||
| Tstart (C) | 50. | 80. | 60. | 40. | 60. |
| Tend (C) | 210. | 240. | 180. | 200. | 180. |
| Heat rate (K/min) | 1.5 | 3. | 2. | 2. | 4. |
| Initial hold (min) | 5. | 5. | 4. | 2. | 4. |
| Final hold (min) | 10. | 30. | |||
| I | 1344. | 1384. | 1302. | 1333. | 1325. |
| Reference | Chyau, Lin, et al., 1997 | Shuichi, Masazumi, et al., 1996 | Togari, Kobayashi, et al., 1995 | Umano, Hagi, et al., 1995 | Eiserich, Macku, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Carbowax 20M | DB-Wax | DB-Wax | Carbowax 20M | Carbowax 20M |
| Column length (m) | 50. | 30. | 50. | 39. | |
| Carrier gas | He | 30 | He | N2 | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.22 | 0.30 |
| Phase thickness (μm) | |||||
| Tstart (C) | 60. | 30. | 70. | 80. | 60. |
| Tend (C) | 180. | 240. | 160. | 200. | 220. |
| Heat rate (K/min) | 2. | 50. | 2. | 2. | 2. |
| Initial hold (min) | 4. | 10. | 8. | ||
| Final hold (min) | |||||
| I | 1317. | 1307. | 1330. | 1300. | 1325. |
| Reference | Kawakami and Kobayashi, 1991 | Pfannhauser, 1990 | Wong and Bernhard, 1988 | Mihara and Enomoto, 1985 | Liardon and Ledermann, 1980 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | Carbowax 20M | Carbowax 20M |
| Column length (m) | 100. | 100. |
| Carrier gas | ||
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.25 |
| Phase thickness (μm) | ||
| Tstart (C) | 70. | 70. |
| Tend (C) | 170. | 170. |
| Heat rate (K/min) | 1. | 1. |
| Initial hold (min) | ||
| Final hold (min) | ||
| I | 1329. | 1330. |
| Reference | Shibamoto and Russell, 1977 | Shibamoto and Russell, 1977 |
| Comment | 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.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S.,
Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
Int. Food Res. J., 2012, 19, 2, 583-588. [all data]
Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W.,
HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]
Moon and Shibamoto, 2010
Moon, J.-K.; Shibamoto, T.,
Formation of volatile chemicals from thermal degradation of less volatile cofee components: quinic acid, caffeic acid, and chlorogenic acid,
J. Agric. Food Chem., 2010, 58, 9, 5465-5470, https://doi.org/10.1021/jf1005148
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Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T.,
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
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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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Marin, Pozrl, et al., 2008
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,
W. Fan; Y. Xu; Y. Zhang,
J. Agric. Food Chem., 2007, 55, 9956-9962. [all data]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Rawat, Gulati, et al., 2007
Rawat, R.; Gulati, A.; Babu, G.D.K.; Acharya, R.; Kaul, V.K.; Singh, B.,
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry,
Food Chem., 2007, 105, 1, 229-235, https://doi.org/10.1016/j.foodchem.2007.03.071
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Fujioka and Shibamoto, 2006
Fujioka, K.; Shibamoto, T.,
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
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A.,
Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322
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Andueza, Maeztu, et al., 2003
Andueza, S.; Maeztu, L.; Pascual, L.; Ibanez, C.; de Pena M.P.; Cid, C.,
Influence of extraction temperature on the final quality of espresso coffee,
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Andueza, de Peña, et al., 2003
Andueza, S.; de Peña, M.P.; Cid, C.,
Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast,
J. Agric. Food Chem., 2003, 51, 24, 7034-7039, https://doi.org/10.1021/jf034628f
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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,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
. [all data]
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,
J. Agric. Food Chem., 2002, 50, 19, 5412-5416, https://doi.org/10.1021/jf020405y
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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,
J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110
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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,
J. Agric. Food Chem., 2001, 49, 11, 5437-5444, https://doi.org/10.1021/jf0107959
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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,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [all data]
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,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587
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Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in Japanese green tea (Sen-cha),
J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782
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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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Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
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Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]
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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Eiserich, Macku, et al., 1992
Eiserich, J.P.; Macku, C.; Shibamoto, T.,
Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system,
J. Agric. Food Chem., 1992, 40, 10, 1982-1988, https://doi.org/10.1021/jf00022a050
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Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016
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Pfannhauser, 1990
Pfannhauser, W.,
Fluchtige Verbindungen aus extrudaten von triticale,
Deutsche Lebensmittel-Rundschau, 1990, 86, 3, 69-72. [all data]
Wong and Bernhard, 1988
Wong, J.M.; Bernhard, R.A.,
Effect of nitrogen source on pyrazine formation,
J. Agric. Food Chem., 1988, 36, 1, 123-129, https://doi.org/10.1021/jf00079a032
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Mihara and Enomoto, 1985
Mihara, S.; Enomoto, N.,
Calculation of retention indices of pyrazines on the basis of molecular structure,
J. Chromatogr., 1985, 324, 428-430, https://doi.org/10.1016/S0021-9673(01)81342-X
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Liardon and Ledermann, 1980
Liardon, R.; Ledermann, S.,
volatile components of fermented soya hydrolysate. II. Composition of basic fraction,
Z. Lebensm. Unters. Forsch., 1980, 170, 3, 208-213, https://doi.org/10.1007/BF01042542
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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,
J. Agric. Food Chem., 1977, 25, 1, 109-112, https://doi.org/10.1021/jf60209a054
. [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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