Pyrazine, 2-ethyl-3,5-dimethyl-
- Formula: C8H12N2
- Molecular weight: 136.1943
- IUPAC Standard InChIKey: JZBCTZLGKSYRSF-UHFFFAOYSA-N
- CAS Registry Number: 13925-07-0
- 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: 2-Ethyl-3,5-dimethylpyrazine; Pyrazine, 3,5-dimethyl-2-ethyl-; FEMA 3150; Pyrazine, 2,6-dimethyl-3-ethyl-; 2,6-Dimethyl-3-ethylpyrazine; 3,5-Dimethyl-2-ethylpyrazine; 3-Ethyl-2,6-dimethylpyrazine; Pyrazine, 3-ethyl-2,6-dimethyl; 2-Ethyl-3,5(6)-dimethylpyrazine
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- Other data available:
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Normal alkane 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 | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 MS | DB-5 MS | SLB-5MS | DB-5 | DB-5 MS |
Column length (m) | 30. | 30. | 10. | 60. | 30. |
Carrier gas | Helium | Helium | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.18 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.18 | 0.25 | |
Tstart (C) | 40. | 40. | 40. | 60. | 40. |
Tend (C) | 230. | 250. | 295. | 250. | 200. |
Heat rate (K/min) | 6. | 6. | 10. | 4. | 8. |
Initial hold (min) | 2. | 2. | 1.5 | 5. | 3. |
Final hold (min) | 20. | 20. | 20. | ||
I | 1091. | 1092. | 1094. | 1090. | 1095. |
Reference | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Risticevic, Carasek, et al., 2008 | Fadel, Mageed, et al., 2006 | Schirack, Drake, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | MDN-5 | MDN-5 | DB-5 | DB-5MS |
Column length (m) | 60. | 60. | 60. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.53 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 1.5 |
Tstart (C) | 30. | 40. | 40. | 40. | 40. |
Tend (C) | 260. | 270. | 270. | 230. | 225. |
Heat rate (K/min) | 2. | 4. | 4. | 6. | 6. |
Initial hold (min) | 2. | 4. | 4. | 2. | 5. |
Final hold (min) | 28. | 5. | 5. | 5. | 30. |
I | 1078.6 | 1085. | 1090. | 1080. | 1084. |
Reference | Leffingwell and Alford, 2005 | van Loon, Linssen, et al., 2005 | van Loon, Linssen, et al., 2005 | Sanz, Czerny, et al., 2002 | Cadwallader and Heo, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | HP-5 | OV-101 | DB-1 | Ultra 1 |
Column length (m) | 50. | 50. | 10. | 60. | 50. |
Carrier gas | He | Helium | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.20 |
Phase thickness (μm) | 0.52 | 0.52 | 0.33 | ||
Tstart (C) | 40. | 35. | 35. | 30. | 30. |
Tend (C) | 220. | 250. | 225. | 200. | 250. |
Heat rate (K/min) | 5. | 2. | 6. | 4. | 1.7 |
Initial hold (min) | 5. | 15. | 3. | 25. | 1. |
Final hold (min) | 5. | 45. | 20. | ||
I | 1095. | 1085. | 1045. | 1054. | 1058. |
Reference | Welty, Marshall, et al., 2001 | Boylston and Viniyard, 1998 | Deibler, Acree, et al., 1998 | Buttery, Ling, et al., 1997 | Farkas, Sádecká, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | OV-101 | OV-1 |
Column length (m) | 60. | 60. | 60. | 50. | 50. |
Carrier gas | He | He | He | N2 | Hydrogen |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.22 | 0.20 |
Phase thickness (μm) | 1. | 1. | 1.0 | ||
Tstart (C) | 40. | 40. | 40. | 80. | 50. |
Tend (C) | 280. | 260. | 260. | 200. | 200. |
Heat rate (K/min) | 2. | 2. | 2. | 2. | 1. |
Initial hold (min) | 2. | 5. | 5. | ||
Final hold (min) | 40. | 60. | 60. | 35. | |
I | 1072. | 1065. | 1072. | 1064. | 1056. |
Reference | Lu, Yu, et al., 1997 | Yu and Ho, 1995 | Yu, Wu, et al., 1994 | Mihara and Masuda, 1987 | Wu, Liou, et al., 1987 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | Methyl Silicone | Methyl Silicone | SE-30 |
Column length (m) | 25. | 25. | 50. |
Carrier gas | He | ||
Substrate | |||
Column diameter (mm) | 0.2 | 0.2 | 0.5 |
Phase thickness (μm) | |||
Tstart (C) | 50. | 50. | 40. |
Tend (C) | 200. | 200. | 170. |
Heat rate (K/min) | 4. | 4. | 3. |
Initial hold (min) | 3. | ||
Final hold (min) | 15. | 15. | |
I | 1056. | 1059. | 1062. |
Reference | Lorenz, Stern, et al., 1983 | Lorenz, Stern, et al., 1983 | Heydanek and McGorrin, 1981 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
. [all data]
Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009
. [all data]
Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N.,
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots,
Amino Acids, 2006, https://doi.org/10.1007/s007260200008
. [all data]
Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P.,
Characterization of aroma-active compounds in microwave blanched peanuts,
J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x
. [all data]
Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
. [all data]
Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
. [all data]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
Welty, Marshall, et al., 2001
Welty, W.M.; Marshall, R.T.; Grün, I.U.; Ellersieck, M.R.,
Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream,
J. Dairy Sci., 2001, 84, 1, 21-30, https://doi.org/10.3168/jds.S0022-0302(01)74447-5
. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H.,
Aroma analysis of coffrr brew by gas chromatography-oldfactometry,
Developments in Food Sci., 1998, 40, 69-78. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W.,
Key odourants of pressure-cooked hen meat,
Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3
. [all data]
Lu, Yu, et al., 1997
Lu, G.; Yu, T.-H.; Ho, C.-T.,
Generation of flavor compounds by the reaction of 2-deoxyglucose with selected amino acids,
J. Agric. Food Chem., 1997, 45, 1, 233-236, https://doi.org/10.1021/jf960609c
. [all data]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin,
J. Agric. Food Chem., 1994, 42, 4, 1005-1009, https://doi.org/10.1021/jf00040a032
. [all data]
Mihara and Masuda, 1987
Mihara, S.; Masuda, H.,
Correlation between molecular structures and retention indices of pyrazines,
J. Chromatogr., 1987, 402, 309-317, https://doi.org/10.1016/0021-9673(87)80029-8
. [all data]
Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W.,
Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage,
J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x
. [all data]
Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R.,
Identification of sheep liver volatiles,
J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033
. [all data]
Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J.,
Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats,
J. Agric. Food Chem., 1981, 29, 5, 950-954, https://doi.org/10.1021/jf00107a016
. [all data]
Notes
Go To: Top, Normal alkane 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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