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Pyrazine, 2,3-diethyl-5-methyl-


Van Den Dool and Kratz RI, polar column, custom temperature program

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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 Supelcowax-10Supelcowax-10FFAPSupelcowax-10FFAP
Column length (m) 30.30.25.30.30.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.32
Phase thickness (mum) 0.250.250.20.250.25
Program 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)
I 1492.1483.1476.1483.1485.
ReferenceBianchi, Careri, et al., 2007Majcher and Jelen, 2007Frauendorfer and Schieberle, 2006Majcher and Jelén, 2005Tairu, Hofmann, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPDB-FFAPFFAPFFAPFFAP
Column length (m) 30.30.30.30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.250.250.250.250.25
Program 40C(1min) => 40C/min => 60C => 6C/min => 230C40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min)35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)
I 1484.1479.1488.1479.1479.
ReferenceJagella and Grosch, 1999Mutti and Grosch, 1999Hofmann and Schieberle, 1998Hofmann and Schieberle, 1997Hofmann and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase FFAPDB-Wax
Column length (m) 30.30.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum) 0.250.25
Program 40C (2min) => 40C/min => 60C (2min) => 240C (10min)35C(2min) => 6C/min => 150C => 30C/min => 240C(1min)
I 1481.1487.
ReferenceMünch, Hofmann, et al., 1997Amrani-Hemaimi, Cerny, et al., 1995
Comment MSDC-RI MSDC-RI

References

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

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H., Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks, J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147 . [all data]

Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k . [all data]

Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x . [all data]

Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u . [all data]

Jagella and Grosch, 1999
Jagella, T.; Grosch, W., Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques, Eur. Food Res. Technol., 1999, 209, 1, 16-21, https://doi.org/10.1007/s002170050449 . [all data]

Mutti and Grosch, 1999
Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8 . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Amrani-Hemaimi, Cerny, et al., 1995
Amrani-Hemaimi, M.; Cerny, C.; Fay, L.B., Mechanisms of formation of alkylpyrazines in the Maillard reaction, J. Agric. Food Chem., 1995, 43, 11, 2818-2822, https://doi.org/10.1021/jf00059a009 . [all data]


Notes

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