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Pyrazine, 2-ethyl-3-methyl-


Van Den Dool and Kratz 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 HP-5MSCP Sil 8 CBCP Sil 8 CBDB-1BPX-5
Column length (m) 30.50.60.60.50.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.250.320.250.320.32
Phase thickness (mum) 0.25 0.251.0.25
Tstart (C) 50.60.40.40.35.
Tend (C) 260.220.250.220.250.
Heat rate (K/min) 10.4.4.2.4.
Initial hold (min) 5.5.8.5.3.
Final hold (min)  30.10. 10.
I 999.999.1016.981.1015.
ReferenceCerny and Guntz-Dubini, 2006Mahadevan and Farmer, 2006Duckham, Dodson, et al., 2002Kim, 2001Oruna-Concha, Duckham, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1BPX-5DB-1HP-1DB-1
Column length (m) 60.50.60.50.50.
Carrier gas N2HeHe He
Substrate      
Column diameter (mm) 0.250.3250.250.320.32
Phase thickness (mum) 1.0.51.01.51.05
Tstart (C) 30.50.40.40.40.
Tend (C) 200.250.260.220.260.
Heat rate (K/min) 5.4.2.2.2.
Initial hold (min)  2.5.  
Final hold (min) 30.10.60.30.40.
I 985.1014.968.983.982.
ReferenceWu, Wang, et al., 2000Ames, Defaye, et al., 1997Yu, Lin, et al., 1994Zhang, Dorjpalam, et al., 1992Izzo 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.

Cerny and Guntz-Dubini, 2006
Cerny, C.; Guntz-Dubini, R., Role of the solvent glycerol in the Maillard reaction of D-fructose and L-aniline, J. Agric. Food Chem., 2006, 54, 2, 574-577, https://doi.org/10.1021/jf052222s . [all data]

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]

Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [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]

Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743 . [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]

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]

Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026 . [all data]

Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T., Isolation and identification of the volatile components of an extruded autolyzed yeast extract, J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References