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
The 3d structure may be viewed using Java or Javascript. - 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, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5MS | CP Sil 8 CB | CP Sil 8 CB | DB-1 | BPX-5 |
| Column length (m) | 30. | 50. | 60. | 60. | 50. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 1. | 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. |
| Reference | Cerny and Guntz-Dubini, 2006 | Mahadevan and Farmer, 2006 | Duckham, Dodson, et al., 2002 | Kim, 2001 | Oruna-Concha, Duckham, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | BPX-5 | DB-1 | HP-1 | DB-1 |
| Column length (m) | 60. | 50. | 60. | 50. | 50. |
| Carrier gas | N2 | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.325 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 0.5 | 1.0 | 1.5 | 1.05 |
| 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. |
| Reference | Wu, Wang, et al., 2000 | Ames, Defaye, et al., 1997 | Yu, Lin, et al., 1994 | Zhang, Dorjpalam, et al., 1992 | Izzo 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
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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