Pyrazine, trimethyl-
- Formula: C7H10N2
- Molecular weight: 122.1677
- 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
The 3d structure may be viewed using Java or Javascript. - Other names: Trimethylpyrazine; 2,3,5-Trimethylpyrazine; 2,3,6-Trimethylpyrazine; Pyrazine, 2,3,5-trimethyl
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz 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 type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP Sil 8 CB | DB-5 | CP-Sil 8CB-MS | BPX-5 | BPX-5 |
Column length (m) | 50. | 30. | 60. | 50. | 50. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
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. |
Reference | Mahadevan and Farmer, 2006 | Avsar, Karagul-Yuceer, et al., 2004 | Hierro, de la Hoz, et al., 2004 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | BPX-5 | BPX-5 | BPX-5 | BPX-5 |
Column length (m) | 60. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.25 | 0.25 |
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. |
Reference | Kim, 2001 | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BP-5 | SE-54 | CP Sil 8 CB | BPX-5 | BPX-5 |
Column length (m) | 50. | 25. | 60. | 50. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.31 | 0.25 | 0.325 | 0.325 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | ||
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. | 998.97 | 1007. | 1006. | 1013. |
Reference | Whitfield and Mottram, 2001 | Yin, Xiu, et al., 2001 | Elmore, Mottram, et al., 2000 | Hill, Isaacs, et al., 1999 | Hill, Isaacs, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | DB-5MS | DB-5 | BPX-5 | DB-1 |
Column length (m) | 50. | 30. | 30. | 50. | 30. |
Carrier gas | He | H2 | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.325 | 0.248 |
Phase thickness (μm) | 0.50 | 0.25 | 1. | 0.5 | 0.25 |
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. |
Reference | Aaslyng, Elmore, et al., 1998 | Cha and Cadwallader, 1998 | Moio and Addeo, 1998 | Ames, Defaye, et al., 1997 | DeMilo, Lee, et al., 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | SPB-1 | DB-1 | HP-1 |
Column length (m) | 30. | 30. | 30. | 60. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.248 | 0.248 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.0 | 1.05 |
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. |
Reference | DeMilo, Lee, et al., 1996 | DeMilo, Lee, et al., 1996 | Lee, DeMilo, et al., 1995 | Yu, Lin, et al., 1994 | Oh, Hartman, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-1 | OV-101 | OV-101 | OV-101 | OV-101 |
Column length (m) | 50. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 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. | 979.3 | 983.4 | 980. | 983.2 |
Reference | Oh, Shu, et al., 1992 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | OV-101 | SE-30 | HP-1 | DB-1 |
Column length (m) | 50. | 50. | 50. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 1.05 | 0.25 | ||
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. | 982.0 | 975. | 980. | 978. |
Reference | Golovnya, Samusenko, et al., 1991 | Golovnya, Samusenko, et al., 1991 | Misharina, Golovnya, et al., 1991 | Oh, Shu, et al., 1991 | Zhang 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
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.