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Pyrazine, trimethyl-


Normal alkane 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 HP-5 MSHP-5 MSDB-5 MSUltra-1HP-5
Column length (m) 30.30.30.50.50.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.320.200.20
Phase thickness (mum) 0.250.250.250.330.33
Tstart (C) 45.70.40.50.50.
Tend (C) 280.290.230.280.280.
Heat rate (K/min) 15.5.6.2.10.
Initial hold (min)   2.  
Final hold (min)  10.20.20.8.5
I 1005.1005.990.975.1002.
ReferenceWanakhachornkrai and Lertsiri, 9999Radulovic, Blagojevic, et al., 2010Chen, Song, et al., 2009Du, Clery, et al., 2008Du, Clery, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SLB-5MS5 % Phenyl methyl siloxaneDB-5DB-5HP-5
Column length (m) 10.30.60.60.60.
Carrier gas HeliumHeHeHeHe
Substrate      
Column diameter (mm) 0.180.250.320.320.32
Phase thickness (mum) 0.181.  0.25
Tstart (C) 40.40.60.50.30.
Tend (C) 295.250.250.250.260.
Heat rate (K/min) 10.7.4.4.2.
Initial hold (min) 1.510.5.5.2.
Final hold (min)  5.  28.
I 1018.1010.999.1000.1007.8
ReferenceRisticevic, Carasek, et al., 2008Ramirez R. and Cava R., 2007Fadel, Mageed, et al., 2006Fadel, Mageed, et al., 2006, 2Leffingwell and Alford, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5HP-5DB-5MSDB-5MSDB-1
Column length (m) 30.30.60.50.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 0.250.250.25 1.
Tstart (C) 60.45.40.40.40.
Tend (C) 240.280.200.220.260.
Heat rate (K/min) 3.15.2.5.2.
Initial hold (min)  2.5.5. 
Final hold (min)  11.430.5. 
I 997.1005.1020.1003.986.
ReferenceTellez, Khan, et al., 2004Wanakhachornkrai and Lertsiri, 2003Lee, Suriyaphan, et al., 2001Welty, Marshall, et al., 2001Chen and Ho, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-1DB-1OV-101DB-1
Column length (m) 50.60.60.10.60.
Carrier gas  HeHeHeliumHe
Substrate      
Column diameter (mm) 0.320.320.320.250.32
Phase thickness (mum) 0.521.01.00.521.0
Tstart (C) 35.40.40.35.40.
Tend (C) 250.260.260.225.280.
Heat rate (K/min) 2.2.3.6.2.
Initial hold (min) 15.  3. 
Final hold (min) 45.    
I 1001.992.986.971.980.
ReferenceBoylston and Viniyard, 1998Chen and Ho, 1998Chen and Ho, 1998, 2Deibler, Acree, et al., 1998Tai and Ho, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1OV-101
Column length (m) 60.30.60.60.50.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum)  0.51.1.00.5
Tstart (C) 30.35.40.40.50.
Tend (C) 200.200.260.260.250.
Heat rate (K/min) 4.10.2.2.4.
Initial hold (min) 25.1.5.5. 
Final hold (min) 20. 60.60. 
I 978.988.992.967.981.
ReferenceButtery, Ling, et al., 1997Robacker and Bartelt, 1997Yu and Ho, 1995Yu, Wu, et al., 1994Misharina, Golovnya, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101DB-1DB-1DB-1DB-1
Column length (m) 50.60.60.60.60.
Carrier gas He    
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.50.250.250.250.25
Tstart (C) 50.50.50.50.50.
Tend (C) 250.250.250.250.250.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min)      
Final hold (min)      
I 982.974.975.975.976.
ReferenceMisharina, Golovnya, et al., 1991Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-1DB-5OV-101OV-101
Column length (m) 50.50.60.50.50.
Carrier gas N2HydrogenH2N2He
Substrate      
Column diameter (mm) 0.220.200.320.220.31
Phase thickness (mum)      
Tstart (C) 80.50.40.80.0.
Tend (C) 200.200.200.200.225.
Heat rate (K/min) 2.1.2.2.3.
Initial hold (min)     1.
Final hold (min)  35.   
I 981.974.1004.981.970.
ReferenceMihara and Masuda, 1987Wu, Liou, et al., 1987Gallois and Grimont, 1985Mihara and Enomoto, 1985del Rosario, de Lumen, et al., 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Methyl Silicone
Column length (m) 25.
Carrier gas  
Substrate  
Column diameter (mm) 0.2
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 200.
Heat rate (K/min) 4.
Initial hold (min)  
Final hold (min) 15.
I 974.
ReferenceLorenz, Stern, et al., 1983
Comment 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Radulovic, Blagojevic, et al., 2010
Radulovic, N.; Blagojevic, P.; Palic, R., Comparative study of the leaf volatiles of Arctostaphylos uva-ursi (L.) Spreng. and Vaccinium vitis-idaea L. (Ericaceae), Molecules, 2010, 15, 9, 6168-6185, https://doi.org/10.3390/molecules15096168 . [all data]

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]

Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J., Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae), J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d . [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]

Ramirez R. and Cava R., 2007
Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l . [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]

Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N., Cocoa substitute: Evaluation of sensory qualities and flavour stability, Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3 . [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]

Tellez, Khan, et al., 2004
Tellez, M.R.; Khan, I.A.; Schaneberg, B.T.; Crockett, S.L.; Rimando, A.M.; Kobaisy, M., Steam distillation-solid-phase microextraction for the detection of Ephedra sinica in herbal preparations, J. Chromatogr. A, 2004, 1025, 1, 51-56, https://doi.org/10.1016/S0021-9673(03)01035-5 . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t . [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]

Chen and Ho, 1999
Chen, J.; Ho, C.-T., Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems, J. Agric. Food Chem., 1999, 47, 2, 643-647, https://doi.org/10.1021/jf980771a . [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]

Chen and Ho, 1998
Chen, J.; Ho, C.-T., Volatile compounds generated in serine-monosaccharide model systems, J. Agric. Food Chem., 1998, 46, 4, 1518-1522, https://doi.org/10.1021/jf970934f . [all data]

Chen and Ho, 1998, 2
Chen, J.; Ho, C.-T., Volatile compounds formed from thermal degradation of glucosamine in a dry system, J. Agric. Food Chem., 1998, 46, 5, 1971-1974, https://doi.org/10.1021/jf971021o . [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]

Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T., Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds, J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t . [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]

Robacker and Bartelt, 1997
Robacker, D.C.; Bartelt, R.J., Chemicals attractive to Mexican fruit fly from Klebsiella pneumoniae and Citrobacter freundii cultures sampled by solid-phase microextraction MICROEXTRACTION, J. Chem. Ecol., 1997, 23, 12, 2897-2915, https://doi.org/10.1023/A:1022579414233 . [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]

Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Charnomskii, V.V., Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae, Zh. Anal. Khim., 1991, 46, 1421-1429. [all data]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [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]

Gallois and Grimont, 1985
Gallois, A.; Grimont, P.A.D., Pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea strains, Appl. Environ. Microbiol., 1985, 10, 1048-1051. [all data]

Mihara and Enomoto, 1985
Mihara, S.; Enomoto, N., Calculation of retention indices of pyrazines on the basis of molecular structure, J. Chromatogr., 1985, 324, 428-430, https://doi.org/10.1016/S0021-9673(01)81342-X . [all data]

del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015 . [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]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References