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Pyrazine, trimethyl-


Van Den Dool and Kratz 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 Supelcowax-10FFAPCP-Wax 52CBFFAPDB-Wax
Column length (m) 30.25.60.30.30.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (mum) 0.250.20.250.250.25
Program 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C40C => 5C/min => 60C => 2.5C/min => 155C50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)20C(30s) => fast => 60C => 4C/min => 220C (20min)
I 1401.1394.1397.1397.1395.
ReferenceBianchi, Careri, et al., 2007Frauendorfer and Schieberle, 2006Alasalvar, Shahidi, et al., 2003Rhlid, Fleury, et al., 2002Cantergiani, Brevard, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPFFAPFFAPSupelcowax-10
Column length (m) 30.25.30.30.60.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.50.250.250.25
Program 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)35C (2min) => 40C/min => 60C => 6C/min => 230C (10min)35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)40C (2min) => 40C/min => 60C (2min) => 240C (10min)40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)
I 1406.1402.1403.1386.1399.
ReferenceTairu, Hofmann, et al., 2000Fickert and Schieberle, 1998Hofmann and Schieberle, 1998Münch, Hofmann, et al., 1997Baek and Cadwallader, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase DB-WaxBP-20
Column length (m) 30.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum) 0.250.5
Program 35C(2min) => 6C/min => 150C => 30C/min => 240C(1min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C
I 1400.1423.
ReferenceAmrani-Hemaimi, Cerny, et al., 1995Beal and Mottram, 1994
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k . [all data]

Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]

Rhlid, Fleury, et al., 2002
Rhlid, R.B.; 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-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C., Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect, Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305 . [all data]

Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]

Amrani-Hemaimi, Cerny, et al., 1995
Amrani-Hemaimi, M.; Cerny, C.; Fay, L.B., Mechanisms of formation of alkylpyrazines in the Maillard reaction, J. Agric. Food Chem., 1995, 43, 11, 2818-2822, https://doi.org/10.1021/jf00059a009 . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]


Notes

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