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Pyrazine, trimethyl-


Kovats' RI, 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 CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20MCarbowax 20M
Column length (m) 60.60.50.50.
Carrier gas HeHeN2N2
Substrate     
Column diameter (mm) 0.250.250.280.28
Phase thickness (mum)     
Tstart (C) 60.40.80.80.
Tend (C) 180.190.200.200.
Heat rate (K/min) 4.3.2.2.
Initial hold (min) 4.6.  
Final hold (min) 30.   
I 1391.1413.1397.1401.
ReferenceYeo and Shibamoto, 1991Shimoda and Shibamoto, 1990Shibamoto, Kamiya, et al., 1981Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

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

Yeo and Shibamoto, 1991
Yeo, H.C.H.; Shibamoto, T., Microwave-induced volatiles of the Maillard model system under different pH conditions, J. Agric. Food Chem., 1991, 39, 2, 370-373, https://doi.org/10.1021/jf00002a029 . [all data]

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [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]


Notes

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