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Pyrazine, 2-ethyl-3-methyl-


Normal alkane 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 Ultra-1HP-5SLB-5MSDB-5DB-5
Column length (m) 50.50.10.60.60.
Carrier gas HeliumHeliumHeliumHeHe
Substrate      
Column diameter (mm) 0.200.200.180.320.32
Phase thickness (mum) 0.330.330.18  
Tstart (C) 50.50.40.60.50.
Tend (C) 280.280.295.250.250.
Heat rate (K/min) 2.10.10.4.4.
Initial hold (min)   1.55.5.
Final hold (min) 20.8.5   
I 977.1005.1015.1003.1005.
ReferenceDu, Clery, et al., 2008Du, Clery, et al., 2008Risticevic, Carasek, et al., 2008Fadel, Mageed, et al., 2006Fadel, Mageed, et al., 2006, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase MDN-5DB-5MSHP-5DB-1DB-1
Column length (m) 60.50.50.60.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum) 0.25 0.521.01.
Tstart (C) 40.40.35.40.40.
Tend (C) 270.220.250.260.280.
Heat rate (K/min) 4.5.2.3.2.
Initial hold (min) 4.5.15. 2.
Final hold (min) 5.5.45. 40.
I 1004.1003.1003.989.985.
Referencevan Loon, Linssen, et al., 2005Welty, Marshall, et al., 2001Boylston and Viniyard, 1998Chen and Ho, 1998Lu, Yu, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1DB-1
Column length (m) 60.60.60.60.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 1.01.01.1.0.25
Tstart (C) 40.40.40.40.50.
Tend (C) 260.260.260.260.250.
Heat rate (K/min) 2.2.2.2.4.
Initial hold (min) 5.5.5.5. 
Final hold (min) 60.60.60.60. 
I 990.964.981.990.977.
ReferenceYu, Wu, et al., 1994Yu, Wu, et al., 1994Yu, Wu, et al., 1994, 2Yu, Wu, et al., 1994, 2Flath, Matsumoto, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1OV-101OV-1
Column length (m) 60.60.60.50.50.
Carrier gas     Hydrogen
Substrate      
Column diameter (mm) 0.320.320.320.220.20
Phase thickness (mum) 0.250.250.25  
Tstart (C) 50.50.50.80.50.
Tend (C) 250.250.250.200.200.
Heat rate (K/min) 4.4.4.2.1.
Initial hold (min)      
Final hold (min)     35.
I 977.978.981.984.972.
ReferenceFlath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Mihara and Masuda, 1988Wu, Liou, et al., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J., Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae), J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d . [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]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N., Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots, Amino Acids, 2006, https://doi.org/10.1007/s007260200008 . [all data]

Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N., Cocoa substitute: Evaluation of sensory qualities and flavour stability, Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3 . [all data]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Welty, Marshall, et al., 2001
Welty, W.M.; Marshall, R.T.; Grün, I.U.; Ellersieck, M.R., Effects of Milk Fat, Cocoa Butter, or Selected Fat Replacers on Flavor Volatiles of Chocolate Ice Cream, J. Dairy Sci., 2001, 84, 1, 21-30, https://doi.org/10.3168/jds.S0022-0302(01)74447-5 . [all data]

Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]

Chen and Ho, 1998
Chen, J.; Ho, C.-T., Volatile compounds formed from thermal degradation of glucosamine in a dry system, J. Agric. Food Chem., 1998, 46, 5, 1971-1974, https://doi.org/10.1021/jf971021o . [all data]

Lu, Yu, et al., 1997
Lu, G.; Yu, T.-H.; Ho, C.-T., Generation of flavor compounds by the reaction of 2-deoxyglucose with selected amino acids, J. Agric. Food Chem., 1997, 45, 1, 233-236, https://doi.org/10.1021/jf960609c . [all data]

Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin, J. Agric. Food Chem., 1994, 42, 4, 1005-1009, https://doi.org/10.1021/jf00040a032 . [all data]

Yu, Wu, et al., 1994, 2
Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Volatile compounds generated from the thermal interaction of glucose and alliin or deoxyalliin in propylene glycol, Food Chem., 1994, 51, 3, 281-286, https://doi.org/10.1016/0308-8146(94)90028-0 . [all data]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [all data]

Mihara and Masuda, 1988
Mihara, S.; Masuda, H., Structure-odor relationships for disubstituted pyrazines, J. Agric. Food Chem., 1988, 36, 6, 1242-1247, https://doi.org/10.1021/jf00084a029 . [all data]

Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x . [all data]


Notes

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