Pyrazine, 2-ethyl-3-methyl-

Formula: C₇H₁₀N₂
Molecular weight: 122.1677
IUPAC Standard InChI: InChI=1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3
IUPAC Standard InChIKey: LNIMMWYNSBZESE-UHFFFAOYSA-N
CAS Registry Number: 15707-23-0
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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Other names: 2-Ethyl-3-methylpyrazine; 2-Methyl-3-ethylpyrazine; Pyrazine, 3-ethyl-2-methyl
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Van Den Dool and Kratz RI, non-polar column, custom temperature program

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	ZB-5	CP-Sil8	BPX-5	DB-5	DB-1
Column length (m)	30.	60.	50.	30.	60.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.32	0.32
Phase thickness (μm)	0.25	0.25	0.5	1.0	0.25
Program	50C(1min) => 3C/min => 209C => 20C/min => 280C	40C(2min) => 4C/min => 200C => 10C/min => 250C (15min)	0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C	5 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.
Reference	Lu, Hao, et al., 2005	Martin and Ames, 2001	Elmore, Mottram, et al., 1999	Beal and Mottram, 1994	Kuo, 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 (μm)	0.25
Program	-40C => 40C/min => 40C => 2C/min => 260C
I	985.
Reference	Kuo, Zhang, et al., 1989
Comment	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

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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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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