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2,3,5-Trimethyl-6-ethylpyrazine


Normal alkane RI, 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 DB-WaxDB-WaxHP-FFAPCarbowax 20MCarbowax 20M
Column length (m) 30.30.25.39.100.
Carrier gas HeHe H2 
Substrate      
Column diameter (mm) 0.250.320.320.300.25
Phase thickness (mum) 0.250.250.52  
Tstart (C) 50.40.60.60.70.
Tend (C) 230.230.240.220.170.
Heat rate (K/min) 4.4.5.2.1.
Initial hold (min)  2.1.  
Final hold (min) 15.15.5.  
I 1491.1491.1521.1502.1510.
ReferenceCharacterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007Fan and Qian, 2006Qian and Reineccius, 2002Liardon and Ledermann, 1980Shibamoto and Russell, 1977
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 100.
Carrier gas  
Substrate  
Column diameter (mm) 0.25
Phase thickness (mum)  
Tstart (C) 70.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min)  
Final hold (min)  
I 1512.
ReferenceShibamoto and Russell, 1977
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

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]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Qian and Reineccius, 2002
Qian, M.; Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. Dairy Sci., 2002, 85, 6, 1362-1369, https://doi.org/10.3168/jds.S0022-0302(02)74202-1 . [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

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