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Pyrazine, trimethyl-


Normal alkane RI, polar column, custom temperature program

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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-InnowaxDB-FFAPDB-FFAPDB-WaxFFAP
Column length (m) 60.30.30.30. 
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.250.25 
Phase thickness (mum) 0.250.250.250.25 
Program 40 0C (2 min) 3 0C/min -> 150 0C 5 0C/min -> 220 0C (5 min)50 0C 2 0C/min -> 100 0C (5 min) 5 0C/min -> 250 0Cnot specifiednot specifiednot specified
I 1411.1387.1387.1407.1383.
ReferenceXiao, Dai, et al., 2011Mebazaa, Mahmoudi, et al., 2009Mebazaa, Mahmoudi, et al., 2009Rochat, Egger, et al., 2009Frauendorfer and Schieberle, 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxHP-InnowaxDB-WaxTC-WaxFFAP
Column length (m) 60.60.30. 30.
Carrier gas HeliumHeliumHe He
Substrate      
Column diameter (mm) 0.320.320.32 0.32
Phase thickness (mum) 0.250.250.25 0.25
Program 40 0C (5 min) 4 0C/min -> 60 0C (5 min) 8 0C/min -> 250 0C (3 min)not specified45C(5min) => 5C/min => 150C => 10C/min => 240C (10min)not specified35C(1min) => 60C/min => 60C => 6C/min => 230C
I 1409.1414.1378.1418.1407.
ReferenceViegas and Bassoli, 2007Viegas and Bassoli, 2007Krings, Zelena, et al., 2006Kraft and Switt, 2005Didzbalis, Ritter, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase InnowaxDB-WaxTC-WaxCarbowax 20MFFAP
Column length (m) 30.60.  30.
Carrier gas HeliumHelium  Helium
Substrate      
Column diameter (mm) 0.250.25  0.32
Phase thickness (mum) 0.500.25  0.25
Program 40 0C (2 min) 10 0C/min -> 100 0C 3 0C/min -> 160 0C 5 0C/min -> 260 0C (10 min)60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0Cnot specifiednot specified50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min)
I 1417.1401.1418.1387.1397.
ReferenceIto and Mori, 2004Kim. J.H., Ahn, et al., 2004Tachihara, Ishizaki, et al., 2004Vinogradov, 2004Bel Rhild, Fleury, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPCarbowax 20MCarbowax 20MFFAPFFAP
Column length (m) 30.  25.30.
Carrier gas Helium  HeHe
Substrate      
Column diameter (mm) 0.32  0.320.32
Phase thickness (mum) 0.25  0.250.25
Program 50 0C (2 min) 6 oC/min -> 180 0C 10 0C/min -> 240 0C (10 min)not specifiednot specified35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
I 1397.1400.1400.1387.1406.
ReferenceBel Rhild, Fleury, et al., 2002, 2Vernin, Lageot, et al., 1998Vernin, Lageot, et al., 1998Zehentbauer and Grosch, 1998Schermann and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPFFAPCarbowax 20MCarbowax 400, Carbowax 20M, Carbowax 1540, Carbowax 4000, Superox 06, PEG 20M, etc.
Column length (m) 30.   50.
Carrier gas He   Hydrogen
Substrate      
Column diameter (mm) 0.32   0.32
Phase thickness (mum) 0.25    
Program 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240Cnot specifiednot specifiednot specifiednot specified
I 1406.1415.1395.1365.1366.
ReferenceSchermann and Schieberle, 1997Blank, Stampfli, et al., 1994Blank, Sen, et al., 1992Mihara and Masuda, 1987Waggott and Davies, 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 400, Carbowax 20M, Carbowax 1540, Carbowax 4000, Superox 06, PEG 20M, etc.
Column length (m) 50.
Carrier gas Hydrogen
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program not specified
I 1397.
ReferenceWaggott and Davies, 1984
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Xiao, Dai, et al., 2011
Xiao, Z.; Dai, S.; Niu, Y.; Yu, H.; Zhu, J.; Tian, H.; Gu, Y., Discrimination of Chinese vinegars based on headspace solid-phase microextraction - gas chromatography mass spectrometry of volatile compounds and multivariate analysis, J. Food Sci., 2011, 76, 8, c1125-c1135, https://doi.org/10.1111/j.1750-3841.2011.02356.x . [all data]

Mebazaa, Mahmoudi, et al., 2009
Mebazaa, R.; Mahmoudi, A.; Fouchet, M.; Dos Santos, M.; Kamissoko, F.; Nafti, A.; Ben Cheikh, R.; Rega, B.; Camel, V., Characterization of volatile compounds in Tunisian fenugreek seeds, Food Chem., 2009, 115, 4, 1326-1336, https://doi.org/10.1016/j.foodchem.2009.01.066 . [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]

Frauendorfer and Schieberle, 2008
Frauendorfer, F.; Schieberle, P., Changes in key aroma compounds of criollo cocoa beans during roasting, J. Agric. Food Chem., 2008, 56, 21, 10244-10251, https://doi.org/10.1021/jf802098f . [all data]

Viegas and Bassoli, 2007
Viegas, M.C.; Bassoli, D.G., Utilizacao do indice de retencao linear para caracterizacao de compostos volateis em cafe soluvel utilizando GC-MS e coluna HP-Innowax, Quim. Nova, 2007, 30, 8, 2031-2034, https://doi.org/10.1590/S0100-40422007000800040 . [all data]

Krings, Zelena, et al., 2006
Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]

Kraft and Switt, 2005
Kraft, P.; Switt, K.A.D. (Eds), Perspectives in Flavor and Fragrance Research, Wiley-VCH, Weinheim, Germany, 2005, 251. [all data]

Didzbalis, Ritter, et al., 2004
Didzbalis, J.; Ritter, K.A.; Trail, A.C.; Plog, F.J., Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. Agric. Food Chem., 2004, 52, 15, 4828-4833, https://doi.org/10.1021/jf0355250 . [all data]

Ito and Mori, 2004
Ito, K.; Mori, M., Formation of pyrazines in aqueous maltose/glucose/fructose-glutamide model systems upon heating at below 100 0C, Food Sci. Technol. Res., 2004, 10, 2, 199-204, https://doi.org/10.3136/fstr.10.199 . [all data]

Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W., Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce, Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6 . [all data]

Tachihara, Ishizaki, et al., 2004
Tachihara, T.; Ishizaki, S.; Ishikawa, M.; Kitahara, T., Studies on the volatile compounds of roasted spotted shrimp, Chemistry Biodiversity, 2004, 1, 12, 2024-2033, https://doi.org/10.1002/cbdv.200490155 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Bel Rhild, Fleury, et al., 2002
Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A., Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]

Bel Rhild, Fleury, et al., 2002, 2
Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches, J. Agr. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Vernin, Lageot, et al., 1998
Vernin, G.; Lageot, C.; Parkanyi, C., GC-MS(EI, PCI, NCI, SIM, ITMS) Data Bank Analysis of Flavors and Fragrances. Kovats indices in Instrumental Methods on Food and Beverage Analysis, D. Wetzel, G. Charalambous, ed(s)., Elsevier Sci. B.V., Amsterdam, 1998, 245-301. [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h . [all data]

Blank, Stampfli, et al., 1994
Blank, I.; Stampfli, A.; Eisenreich, W., Analysis of food flavourings by gas chromatography - olfactometry in Trends of Flavour Research, Maarse, H.; van der Heij, D.G., ed(s)., 1994, 271-276. [all data]

Blank, Sen, et al., 1992
Blank, I.; Sen, A.; Grosch, W., Potent odorants of the roasted powder and brew of Arabica coffee, Z. Lebensm. Unters Forsch., 1992, 195, 3, 239-245, https://doi.org/10.1007/BF01202802 . [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]

Waggott and Davies, 1984
Waggott, A.; Davies, I.W., Identification of organic pollutants using linear temperature programmed retention indices (LTPRIs) - Part II, 1984, retrieved from http://dwi.defra.gov.uk/research/completed-research/reports/dwi0383.pdf. [all data]


Notes

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