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Pyrazine, 2-ethyl-3-methyl-


Normal alkane RI, non-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 DB-5SLB-5MSHP-5HP-1SE-30
Column length (m) 30.10.30.12. 
Carrier gas  HeliumHe  
Substrate      
Column diameter (mm) 0.250.180.250.32 
Phase thickness (mum) 0.250.180.250.52 
Program 40 0C (5 min) 5 0C/min -> 260 0C 15 0C/min -> 280 0C (1 min)not specified50C(2min) => 2C/min => 140C => 10C/min => 280C (10min)35C(3min) => 6C/min => 190C => 30C/min => 225Cnot specified
I 995.1001.1001.1033.987.
ReferenceYu and Zhang, 2010Risticevic, Carasek, et al., 2008Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007Carpino, Mallia, et al., 2004Vinogradov, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase CP Sil 5 CBDB-5SE-54DB-5
Column length (m) 50.30.25.30.
Carrier gas  HeHeHe
Substrate     
Column diameter (mm) 0.320.320.320.32
Phase thickness (mum) 1.20.250.25 
Program 36C => 20C/min => 85C => 1C/min => 145C=3C/min => 250C(30min)35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C35C => 40C/min => 50C(2min) => 4C/min => 240C
I 983.1008.1002.999.
ReferenceCounet, Callemien, et al., 2002Matsui, Guth, et al., 1998Zehentbauer and Grosch, 1998Schieberle and Grosch, 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Yu and Zhang, 2010
Yu, A.-N.; Zhang, A.-D., The effect of pH on the total formation of aroma compounds produced by hearting a model system containing L-ascorbic acid with L-threonine/L-serine, Food Chem., 2010, 119, 1, 214-219, https://doi.org/10.1016/j.foodchem.2009.06.026 . [all data]

Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J., Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee, Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009 . [all data]

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007
Characterization of Pyrazines in Some Chinese Liquors; Their Approximate Concentrations, W. Fan; Y. Xu; Y. Zhang, J. Agric. Food Chem., 2007, 55, 9956-9962. [all data]

Carpino, Mallia, et al., 2004
Carpino, S.; Mallia, S.; Licitra, G.; van Soest, P.J.; Acree, T.E., Aroma compounds of some Hyblean pasture species, Flavour Fragr. J., 2004, 19, 4, 293-297, https://doi.org/10.1002/ffj.1346 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Counet, Callemien, et al., 2002
Counet, C.; Callemien, D.; Ouwerx, C.; Collin, S., Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching, J. Agric. Food Chem., 2002, 50, 8, 2385-2391, https://doi.org/10.1021/jf0114177 . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]


Notes

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