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


Van Den Dool and Kratz 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 FFAPCP-Wax 52CBDB-WaxFFAPPEG-20M
Column length (m) 30.50.60.60.60.
Carrier gas   He He
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.25 0.250.50.25
Tstart (C) 40.60.40.50.50.
Tend (C) 240.220.200.230.230.
Heat rate (K/min) 6.4.2.5.2.
Initial hold (min) 2.5.5.3. 
Final hold (min) 10.30.30.15.60.
I 1484.1482.1494.1524.1494.
ReferenceSteinhaus and Schieberle, 2007Mahadevan and Farmer, 2006Kim, 2001Stephan and Steinhart, 1999Shimoda, Nakada, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-Wax
Column length (m) 60.
Carrier gas He
Substrate  
Column diameter (mm) 0.25
Phase thickness (mum) 0.25
Tstart (C) 50.
Tend (C) 230.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min) 60.
I 1494.
ReferenceShimoda, Shiratsuchi, et al., 1996
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P., Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science, J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092 . [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]

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]

Stephan and Steinhart, 1999
Stephan, A.; Steinhart, H., Identification of character impact odorants of different soybean lecithins, J. Agric. Food Chem., 1999, 47, 7, 2854-2859, https://doi.org/10.1021/jf981387g . [all data]

Shimoda, Nakada, et al., 1997
Shimoda, M.; Nakada, Y.; Nakashima, M.; Osajima, Y., Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil, J. Agric. Food Chem., 1997, 45, 8, 3193-3196, https://doi.org/10.1021/jf970172o . [all data]

Shimoda, Shiratsuchi, et al., 1996
Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y., Identification and sensory characterization of volatile flavor compounds in sesame seed oil, J. Agric. Food Chem., 1996, 44, 12, 3909-3912, https://doi.org/10.1021/jf960115f . [all data]


Notes

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