Pyrazine, 2-methyl-5-(1-methylethyl)-
- Formula: C8H12N2
- Molecular weight: 136.1943
- IUPAC Standard InChI: InChI=1S/C8H12N2/c1-6(2)8-5-9-7(3)4-10-8/h4-6H,1-3H3
- IUPAC Standard InChIKey: PGTQKVQDZHXLOP-UHFFFAOYSA-N
- CAS Registry Number: 13925-05-8
- 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: Pyrazine, 2-isopropyl-5-methyl-; 2-Methyl-5-isopropylpyrazine; 5-Isopropyl-2-methylpyrazine; 2-Isopropyl-5-methylpyrazine; 2-Methyl-5-(1-methylethyl)pyrazine
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Van Den Dool and Kratz 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 |
|---|---|---|---|---|
| Active phase | HP-5 | DB-1 | DB-1 | SPB-1 |
| Column length (m) | 25. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.2 | 0.248 | 0.248 | 0.25 |
| Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 50. | 50. | 50. |
| Tend (C) | 280. | 250. | 250. | 250. |
| Heat rate (K/min) | 5. | 5. | 5. | 5. |
| Initial hold (min) | 5. | 5. | 5. | |
| Final hold (min) | 5. | |||
| I | 1059. | 1028. | 1029. | 1031. |
| Reference | Solina, Baumgartner, et al., 2005 | DeMilo, Lee, et al., 1996 | DeMilo, Lee, et al., 1996 | Lee, DeMilo, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J.,
Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth,
J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o
. [all data]
Lee, DeMilo, et al., 1995
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Martinez, A.J.,
Analysis of the volatile components of a bacterial fermentation that is attractive to the Mexican fruit fly, Anastrepha ludens,
J. Agric. Food Chem., 1995, 43, 5, 1348-1351, https://doi.org/10.1021/jf00053a041
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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