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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Normal alkane RI, polar column, temperature ramp

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-Innowax	FFAP	HP-Innowax	DB-Wax	FFAP
Column length (m)	15.	30.	50.	30.	30.
Carrier gas	Helium	Nitrogen	Helium	He	N2
Substrate
Column diameter (mm)	0.32	0.32	0.20	0.25	0.32
Phase thickness (μm)	0.50	0.50	0.33	0.25	0.5
T_start (C)	40.	35.	50.	50.	35.
T_end (C)	250.	250.	250.	230.	320.
Heat rate (K/min)	3.	4.	10.	4.	4.
Initial hold (min)		5.			5.
Final hold (min)		45.	6.	15.	45.
I	1383.	1418.	1391.	1397.	1418.
Reference	Puvipirom and Chaisei, 2012	Budryn, Nebesny, et al., 2011	Du, Clery, et al., 2008	Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007	Nebesny, Budryn, et al., 2007
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	TC-Wax	TC-Wax	HP-Wax	HP-Wax	HP-Wax
Column length (m)	60.	60.	60.	60.	60.
Carrier gas	N2	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.5	0.5	0.5	0.5
T_start (C)	70.	40.	40.	40.	40.
T_end (C)	220.	230.	190.	190.	190.
Heat rate (K/min)	3.	3.	3.	3.	3.
Initial hold (min)		8.	6.	6.	6.
Final hold (min)	40.
I	1410.	1417.	1432.	1432.	1432.
Reference	Ishizaki, Tachihara, et al., 2005	Ishikawa, Ito, et al., 2004	Sanz, Maeztu, et al., 2002	Maeztu, Sanz, et al., 2001	Sanz, Ansorena, et al., 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	DB-Wax	DB-Wax	Carbowax 20M
Column length (m)	30.	30.	60.	60.	50.
Carrier gas				He
Substrate
Column diameter (mm)	0.53	0.53	0.25	0.25	0.22
Phase thickness (μm)
T_start (C)	60.	60.	30.	40.	80.
T_end (C)	210.	210.	170.	200.	200.
Heat rate (K/min)	4.	4.	2.	2.	2.
Initial hold (min)			4.	2.
Final hold (min)			30.
I	1434.	1422.	1402.	1403.	1367.
Reference	Iwatsuki, Mizota, et al., 1999	Iwatsuki, Mizota, et al., 1999	Buttery and Ling, 1998	Umano, Hagi, et al., 1995	Mihara and Masuda, 1988
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Packed	Capillary
Active phase	DB-Wax	Carbowax 20M	Carbowax 20M	Carbowax	Carbowax 20M
Column length (m)	30.	50.	150.	3.	39.
Carrier gas	He	Hydrogen		He	H2
Substrate				Chromosorb G AW DMCS
Column diameter (mm)	0.25	0.20	0.64		0.30
Phase thickness (μm)
T_start (C)	70.	50.	50.	60.	60.
T_end (C)	160.	200.	170.	180.	220.
Heat rate (K/min)	2.	1.	1.	4.	2.
Initial hold (min)	8.		30.
Final hold (min)		35.	60.
I	1400.	1392.	1410.	1393.	1399.
Reference	Wong and Bernhard, 1988	Wu, Liou, et al., 1987	Buttery, Ling, et al., 1983	Schieberle and Grosch, 1983	Liardon and Ledermann, 1980
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M
Column length (m)	100.	100.
Carrier gas
Substrate
Column diameter (mm)	0.25	0.25
Phase thickness (μm)
T_start (C)	70.	70.
T_end (C)	170.	170.
Heat rate (K/min)	1.	1.
Initial hold (min)
Final hold (min)
I	1406.	1408.
Reference	Shibamoto and Russell, 1977	Shibamoto and Russell, 1977
Comment	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S., Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink), Int. Food Res. J., 2012, 19, 2, 583-588. [all data]

Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W., HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews, Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]

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]

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]

Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T., The effect of roasting method on headspace composition of robusta coffee bean aroma, Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0 . [all data]

Ishizaki, Tachihara, et al., 2005
Ishizaki, S.; Tachihara, T.; Tamura, H.; Yanai, T.; Kitahara, T., Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis, Flavour Fragr. J., 2005, 20, 6, 562-566, https://doi.org/10.1002/ffj.1484 . [all data]

Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322 . [all data]

Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C., Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar, J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110 . [all data]

Maeztu, Sanz, et al., 2001
Maeztu, L.; Sanz, C.; Andueza, S.; de Peña, M.P.; Bello, J.; Cid, C., Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile, J. Agric. Food Chem., 2001, 49, 11, 5437-5444, https://doi.org/10.1021/jf0107959 . [all data]

Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C., Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee, J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [all data]

Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b . [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046 . [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]

Wong and Bernhard, 1988
Wong, J.M.; Bernhard, R.A., Effect of nitrogen source on pyrazine formation, J. Agric. Food Chem., 1988, 36, 1, 123-129, https://doi.org/10.1021/jf00079a032 . [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]

Buttery, Ling, et al., 1983
Buttery, R.G.; Ling, L.C.; Teranishi, R.; Mon, T.R., Insect attractants: volatiles of hydrolizyed protein insect baits, J. Agric. Food Chem., 1983, 31, 4, 689-692, https://doi.org/10.1021/jf00118a003 . [all data]

Schieberle and Grosch, 1983
Schieberle, P.; Grosch, W., Identifizierung von Aromastoffen aus der Kruste von Roggenbrot, Z. Lebensm. Unters. Forsch., 1983, 177, 3, 173-180, https://doi.org/10.1007/BF01146791 . [all data]

Liardon and Ledermann, 1980
Liardon, R.; Ledermann, S., volatile components of fermented soya hydrolysate. II. Composition of basic fraction, Z. Lebensm. Unters. Forsch., 1980, 170, 3, 208-213, https://doi.org/10.1007/BF01042542 . [all data]

Shibamoto and Russell, 1977
Shibamoto, T.; Russell, G.F., A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system, J. Agric. Food Chem., 1977, 25, 1, 109-112, https://doi.org/10.1021/jf60209a054 . [all data]

Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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