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Pyrazine, trimethyl-


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 CP Sil 8 CBDB-5CP-Sil 8CB-MSBPX-5BPX-5
Column length (m) 50.30.60.50.50.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.320.250.250.320.32
Phase thickness (mum)  0.250.250.250.25
Tstart (C) 60.40.40.60.60.
Tend (C) 220.200.280.250.250.
Heat rate (K/min) 4.10.4.4.4.
Initial hold (min) 5.5.2.5.5.
Final hold (min) 30.15.5.10.10.
I 996.1005.1014.1014.1021.
ReferenceMahadevan and Farmer, 2006Avsar, Karagul-Yuceer, et al., 2004Hierro, de la Hoz, et al., 2004Ames, Guy, et al., 2001Ames, Guy, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1BPX-5BPX-5BPX-5BPX-5
Column length (m) 60.50.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 1.0.250.250.250.25
Tstart (C) 40.35.35.35.35.
Tend (C) 220.250.250.250.250.
Heat rate (K/min) 2.4.4.4.4.
Initial hold (min) 5.3.3.3.3.
Final hold (min)  10.10.10.10.
I 977.1010.1014.1014.1023.
ReferenceKim, 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BP-5SE-54CP Sil 8 CBBPX-5BPX-5
Column length (m) 50.25.60.50.50.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.310.250.3250.325
Phase thickness (mum)   0.250.50.5
Tstart (C) 60.35.40.20.20.
Tend (C) 250.230.280.250.250.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min)  3.2.2.2.
Final hold (min)  10. 10.10.
I 1002.998.971007.1006.1013.
ReferenceWhitfield and Mottram, 2001Yin, Xiu, et al., 2001Elmore, Mottram, et al., 2000Hill, Isaacs, et al., 1999Hill, Isaacs, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5DB-5MSDB-5BPX-5DB-1
Column length (m) 50.30.30.50.30.
Carrier gas He H2HeHe
Substrate      
Column diameter (mm) 0.320.320.320.3250.248
Phase thickness (mum) 0.500.251.0.50.25
Tstart (C) 40.40.40.50.50.
Tend (C) 280.200.210.250.250.
Heat rate (K/min) 4.6.3.4.5.
Initial hold (min)  5. 2.5.
Final hold (min)  30. 10. 
I 1020.1004.1014.1013.973.
ReferenceAaslyng, Elmore, et al., 1998Cha and Cadwallader, 1998Moio and Addeo, 1998Ames, Defaye, et al., 1997DeMilo, Lee, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1SPB-1DB-1HP-1
Column length (m) 30.30.30.60.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.2480.2480.250.250.32
Phase thickness (mum) 0.250.250.251.01.05
Tstart (C) 50.50.50.40.40.
Tend (C) 250.250.250.260.260.
Heat rate (K/min) 5.5.5.2.2.
Initial hold (min) 5.5.5.5. 
Final hold (min)    60.10.
I 973.973.974.966.980.
ReferenceDeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996Lee, DeMilo, et al., 1995Yu, Lin, et al., 1994Oh, Hartman, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1OV-101OV-101OV-101OV-101
Column length (m) 50.50.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 1.05    
Tstart (C) 40.100.100.70.70.
Tend (C) 260.    
Heat rate (K/min) 2.2.2.8.8.
Initial hold (min)      
Final hold (min) 40.    
I 983.979.3983.4980.983.2
ReferenceOh, Shu, et al., 1992Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101SE-30HP-1DB-1
Column length (m) 50.50.50.50.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.25
Phase thickness (mum)   0.251.050.25
Tstart (C) 80.80.50.40.40.
Tend (C)   240.260.220.
Heat rate (K/min) 4.4.4.2.2.
Initial hold (min)      
Final hold (min)    10.10.
I 978.982.0975.980.978.
ReferenceGolovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Misharina, Golovnya, et al., 1991Oh, Shu, et al., 1991Zhang and Ho, 1991
Comment MSDC-RI 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.

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

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]

Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S., Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5, J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644 . [all data]

Yin, Xiu, et al., 2001
Yin, W.; Xiu, Z.; Aijin, H., Analysis of the volatile components in trogopterorum feces by capillary gas chromatography and gas chromatography/mass spectrometry, Fenxi Huaxue, 2001, 29, 2, 195-198. [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E., Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork, J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0 . [all data]

Hill, Isaacs, et al., 1999
Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M., Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system, J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Cha and Cadwallader, 1998
Cha, Y.J.; Cadwallader, K.R., Aroma-active compounds in skipjack tuna sauce, J. Agric. Food Chem., 1998, 46, 3, 1123-1128, https://doi.org/10.1021/jf970380g . [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [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]

DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J., Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth, J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o . [all data]

Lee, DeMilo, et al., 1995
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Martinez, A.J., Analysis of the volatile components of a bacterial fermentation that is attractive to the Mexican fruit fly, Anastrepha ludens, J. Agric. Food Chem., 1995, 43, 5, 1348-1351, https://doi.org/10.1021/jf00053a041 . [all data]

Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T., Volatile compounds of blanched, fried blanched, and baked blanched garlic slices, J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018 . [all data]

Oh, Hartman, et al., 1992
Oh, Y.-C.; Hartman, T.G.; Ho, C.-T., Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose, J. Agric. Food Chem., 1992, 40, 10, 1878-1880, https://doi.org/10.1021/jf00022a030 . [all data]

Oh, Shu, et al., 1992
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products, J. Agric. Food Chem., 1992, 40, 1, 118-121, https://doi.org/10.1021/jf00013a022 . [all data]

Golovnya, Samusenko, et al., 1991
Golovnya, R.V.; Samusenko, A.L.; Sagalovich, V.P., Prediction of retention indices for methyl-substituted pyrazines in capillary gas chromatography with linear programming, Zh. Anal. Khim., 1991, 46, 4, 727-735. [all data]

Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Yakovleva, V.N.; Vitt, S.V., Pyrazines formed in model glycerin-water systems, Russ. Chem. Bull. (Engl. Transl.), 1991, 40, 9, 1742-1748, https://doi.org/10.1007/BF00960396 . [all data]

Oh, Shu, et al., 1991
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine, J. Agric. Food Chem., 1991, 39, 9, 1553-1554, https://doi.org/10.1021/jf00009a003 . [all data]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References