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Pyrazine, 2-ethenyl-5-methyl-


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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5DB-1BPX-5DB-1
Column length (m) 50.50.60.50.60.
Carrier gas HeHeHeHeN2
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.251.0.251.
Tstart (C) 60.60.40.35.30.
Tend (C) 250.250.220.250.200.
Heat rate (K/min) 4.4.2.4.5.
Initial hold (min) 5.5.5.3. 
Final hold (min) 10.10. 10.30.
I 1037.1034.993.1041.1001.
ReferenceAmes, Guy, et al., 2001Ames, Guy, et al., 2001Kim, 2001Oruna-Concha, Duckham, et al., 2001Wu, Wang, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5DB-1HP-1
Column length (m) 50.50.60.50.
Carrier gas HeHe  
Substrate     
Column diameter (mm) 0.3250.3250.250.32
Phase thickness (mum) 0.50.50.251.5
Tstart (C) 50.50.35.40.
Tend (C) 250.250.280.220.
Heat rate (K/min) 4.4.2.2.
Initial hold (min) 2.2.10. 
Final hold (min) 10.10.10.30.
I 1032.1035.989.989.
ReferenceAmes, Defaye, et al., 1997Ames, Defaye, et al., 1997Specht and Baltes, 1994Zhang, Dorjpalam, et al., 1992
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.

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M., Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking, J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345 . [all data]

Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743 . [all data]

Ames, Defaye, et al., 1997
Ames, J.M.; Defaye, A.B.; Bates, L., The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system, Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9 . [all data]

Specht and Baltes, 1994
Specht, K.; Baltes, W., Identification of volatile flavor compounds with high aroma values from shallow-fried beef, J. Agric. Food Chem., 1994, 42, 10, 2246-2253, https://doi.org/10.1021/jf00046a031 . [all data]

Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026 . [all data]


Notes

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