- Formula: C7H10N2
- Molecular weight: 122.1677
- IUPAC Standard InChI:
- Download the identifier in a file.
- IUPAC Standard InChIKey: IAEGWXHKWJGQAZ-UHFFFAOYSA-N
- CAS Registry Number: 14667-55-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
- Other names: Trimethylpyrazine; 2,3,5-Trimethylpyrazine; 2,3,6-Trimethylpyrazine; Pyrazine, 2,3,5-trimethyl
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- Information on this page:
- Other data available:
Kovats' 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 length (m)||60.||60.||80.||80.|
|Column diameter (mm)||0.25||0.25||0.28||0.28|
|Phase thickness (m)||0.25||0.25|
|Heat rate (K/min)||2.||2.||1.||1.|
|Initial hold (min)||4.||4.|
|Final hold (min)|
|Reference||Takeoka, Perrino, et al., 1996||Takeoka, Perrino, et al., 1996||Shibamoto, Kamiya, et al., 1981||Shibamoto, Kamiya, et al., 1981|
Go To: Top, Kovats' RI, non-polar column, temperature ramp, Notes
Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m . [all data]
Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]
Go To: Top, Kovats' 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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