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Pyrazine, 2-methyl-5-(1-methylethyl)-


Van Den Dool and Kratz RI, non-polar column, temperature ramp

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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 CapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-1DB-1SPB-1
Column length (m) 25.30.30.30.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.20.2480.2480.25
Phase thickness (mum) 1.0.250.250.25
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.
ReferenceSolina, Baumgartner, et al., 2005DeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996Lee, 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

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