Pyrazine, 2-ethyl-6-methyl-


Kovats' 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 CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20M
Column length (m) 60.60.50.
Carrier gas HeHeN2
Substrate    
Column diameter (mm) 0.250.250.28
Phase thickness (μm)    
Tstart (C) 60.40.80.
Tend (C) 180.190.200.
Heat rate (K/min) 4.3.2.
Initial hold (min) 4.6. 
Final hold (min) 30.  
I 1363.1393.1381.
ReferenceYeo and Shibamoto, 1991Shimoda and Shibamoto, 1990Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Yeo and Shibamoto, 1991
Yeo, H.C.H.; Shibamoto, T., Microwave-induced volatiles of the Maillard model system under different pH conditions, J. Agric. Food Chem., 1991, 39, 2, 370-373, https://doi.org/10.1021/jf00002a029 . [all data]

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]


Notes

Go To: Top, Kovats' RI, polar column, temperature ramp, References