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
- 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-Innowax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 15. | 60. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | Helium | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.50 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 50. | 40. | 60. | 50. |
Tend (C) | 250. | 220. | 210. | 200. | 230. |
Heat rate (K/min) | 3. | 3. | 3. | 8. | 4. |
Initial hold (min) | 2. | 3. | |||
Final hold (min) | 20. | 9.5 | 15. | ||
I | 1440. | 1470. | 1464. | 1477. | 1447. |
Reference | Puvipirom and Chaisei, 2012 | Onishi, Inoue, et al., 2011 | Kumazawa, Sakai, et al., 2010 | Rochat, Egger, et al., 2009 | Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 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 | DB-Wax | TC-Wax | DB-Wax |
Column length (m) | 30. | 60. | 30. | 60. | 60. |
Carrier gas | N2 | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.25 |
Tstart (C) | 40. | 70. | 40. | 40. | 40. |
Tend (C) | 200. | 220. | 210. | 230. | 230. |
Heat rate (K/min) | 8. | 3. | 5. | 3. | 6. |
Initial hold (min) | 3. | 8. | |||
Final hold (min) | 20. | 40. | 20. | ||
I | 1443. | 1474. | 1470. | 1475. | 1445. |
Reference | Schirack, Drake, et al., 2006 | Ishizaki, Tachihara, et al., 2005 | Kumazawa, Kubota, et al., 2005 | Ishikawa, Ito, et al., 2004 | Akiyama, Murakami, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Wax | HP-Wax | DB-Wax | DB-Wax | DB-FFAP |
Column length (m) | 60. | 60. | 30. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 199. | 190. | 210. | 210. | 230. |
Heat rate (K/min) | 3. | 3. | 5. | 5. | 6. |
Initial hold (min) | 6. | 6. | 2. | ||
Final hold (min) | 5. | ||||
I | 1475. | 1475. | 1470. | 1470. | 1444. |
Reference | Andueza, Maeztu, et al., 2003 | Andueza, de Peña, et al., 2003 | Kumazawa and Masuda, 2002 | Kumazawa and Masuda, 2002 | Sanz, Czerny, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | HP-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 30. | 60. | 30. | 60. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.53 | 0.25 | 0.32 | 0.32 | 0.53 |
Phase thickness (μm) | 1. | 0.5 | 0.25 | 1. | |
Tstart (C) | 40. | 40. | 40. | 30. | 40. |
Tend (C) | 225. | 190. | 280. | 170. | 210. |
Heat rate (K/min) | 6. | 3. | 8. | 2. | 5. |
Initial hold (min) | 5. | 6. | 5. | 4. | |
Final hold (min) | 30. | 30. | 60. | ||
I | 1467. | 1475. | 1469. | 1455. | 1476. |
Reference | Cadwallader and Heo, 2001 | Maeztu, Sanz, et al., 2001 | Kim, Baek, et al., 2000 | Buttery, Orts, et al., 1999 | Kumazawa and Masuda, 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 | CP-Wax 52CB | DB-Wax | FFAP |
Column length (m) | 60. | 60. | 50. | 60. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.28 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 40. | 30. | 50. | 40. | 60. |
Tend (C) | 210. | 170. | 210. | 200. | 240. |
Heat rate (K/min) | 5. | 2. | 1.5 | 2. | 2. |
Initial hold (min) | 4. | 5. | 2. | 5. | |
Final hold (min) | 30. | 10. | |||
I | 1475. | 1455. | 1465. | 1460. | 1450. |
Reference | Kumazawa and Masuda, 1999 | Buttery and Ling, 1998 | Chyau, Lin, et al., 1997 | Umano, Hagi, et al., 1995 | Vernin, Metzger, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Packed | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-Wax | Carbowax 20M | Carbowax | Carbowax 20M |
Column length (m) | 50. | 30. | 50. | 3. | 39. |
Carrier gas | He | He | Hydrogen | He | H2 |
Substrate | Chromosorb G AW DMCS | ||||
Column diameter (mm) | 0.28 | 0.25 | 0.20 | 0.30 | |
Phase thickness (μm) | |||||
Tstart (C) | 60. | 70. | 50. | 60. | 60. |
Tend (C) | 240. | 160. | 200. | 180. | 220. |
Heat rate (K/min) | 2. | 2. | 1. | 4. | 2. |
Initial hold (min) | 5. | 8. | |||
Final hold (min) | 35. | ||||
I | 1450. | 1455. | 1446. | 1434. | 1447. |
Reference | Vernin, Metzger, et al., 1988 | Wong and Bernhard, 1988 | Wu, Liou, et al., 1987 | Schieberle and Grosch, 1983 | 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 | 1460. | 1460. |
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.
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]
Onishi, Inoue, et al., 2011
Onishi, M.; Inoue, M.; Araki, T.; Iwabuchi, H.; Sagara, Y.,
Odorant transfer characteristics of white bread during baking,
Biosci Biotechnol. Biochem., 2011, 75, 2, 261-267, https://doi.org/10.1271/bbb.100572
. [all data]
Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O.,
Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa),
Biosci. Biotechnol. Biochem., 2010, 74, 6, 1231-1236, https://doi.org/10.1271/bbb.100053
. [all data]
Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A.,
Strategy for the identification of key odorants: application to shrimp aroma,
J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014
. [all data]
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]
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]
Ishizaki, Tachihara, et al., 2005
Ishizaki, S.; Tachihara, T.; Tamura, H.; Yanai, T.; Kitahara, T.,
Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis,
Flavour Fragr. J., 2005, 20, 6, 562-566, https://doi.org/10.1002/ffj.1484
. [all data]
Kumazawa, Kubota, et al., 2005
Kumazawa, K.; Kubota, K.; Masuda, H.,
Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha),
J. Agric. Food Chem., 2005, 53, 13, 5390-5396, https://doi.org/10.1021/jf050392z
. [all data]
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
. [all data]
Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K.,
Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction,
J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p
. [all data]
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,
J. Sci. Food Agric., 2003, 83, 3, 240-248, https://doi.org/10.1002/jsfa.1304
. [all data]
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
. [all data]
Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in different green tea varieties using flavor dilution technique,
J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j
. [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]
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
. [all data]
Kim, Baek, et al., 2000
Kim, D.S.; Baek, H.H.; Ahn, C.B.; Byun, D.S.; Jung, K.J.; Lee, H.G.; Cadwallader, K.R.; Kim, H.R.,
Development and characterization of a flavoring agent from oyster cooker effluent,
J. Agric. Food Chem., 2000, 48, 10, 4839-4843, https://doi.org/10.1021/jf991096n
. [all data]
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]
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
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z
. [all data]
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,
J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046
. [all data]
Vernin, Metzger, et al., 1988
Vernin, G.; Metzger, J.; Obretenov, T.; Suon, K.-N.; Fraisse, D.,
GC/MS (EI,PCI,SIM)-data bank analysis of volatile compounds arising from thermal degradation of glucose-valine amadori intermediates
in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 999-1028. [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
. [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]
Schieberle and Grosch, 1983
Schieberle, P.; Grosch, W.,
Identifizierung von Aromastoffen aus der Kruste von Roggenbrot,
Z. Lebensm. Unters. Forsch., 1983, 177, 3, 173-180, https://doi.org/10.1007/BF01146791
. [all data]
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
. [all data]
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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.