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Pyrazine, 2-ethyl-3-methyl-


Van Den Dool and Kratz 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 ZB-5CP-Sil8BPX-5DB-5DB-1
Column length (m) 30.60.50.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum) 0.250.250.51.00.25
Program 50C(1min) => 3C/min => 209C => 20C/min => 280C40C(2min) => 4C/min => 200C => 10C/min => 250C (15min)0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 250 0C-40C => 40C/min => 40C => 2C/min => 260C
I 990.1014.1016.1001.985.
ReferenceLu, Hao, et al., 2005Martin and Ames, 2001Elmore, Mottram, et al., 1999Beal and Mottram, 1994Kuo, Zhang, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-1
Column length (m) 60.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum) 0.25
Program -40C => 40C/min => 40C => 2C/min => 260C
I 985.
ReferenceKuo, Zhang, et al., 1989
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Lu, Hao, et al., 2005
Lu, C.-Y.; Hao, Z.; Payne, R.; Ho, C.-T., Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine, J. Agric. Food Chem., 2005, 53, 16, 6443-6447, https://doi.org/10.1021/jf050534p . [all data]

Martin and Ames, 2001
Martin, F.L.; Ames, J.M., Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid, J. Amer. Oil Chem. Soc., 2001, 78, 8, 863-866, https://doi.org/10.1007/s11746-001-0356-2 . [all data]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [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]

Kuo, Zhang, et al., 1989
Kuo, M.-C.; Zhang, Y.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Selective purge-and-trap method for the analysis of volatile pyrazines, J. Agric. Food Chem., 1989, 37, 4, 1020-1022, https://doi.org/10.1021/jf00088a045 . [all data]


Notes

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