Pyrazine, 3,5-diethyl-2-methyl-
- Formula: C9H14N2
- Molecular weight: 150.2209
- IUPAC Standard InChIKey: MRWLZECVHMHMGI-UHFFFAOYSA-N
- CAS Registry Number: 18138-05-1
- 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-Methyl-3,5-diethylpyrazine; 2,6-Diethyl-3-methylpyrazine; 2,6-Diethyl-5-methylpyrazine; 3,5-Diethyl-2-methylpyrazine
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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-5 | HP-5 | BPX-5 | BPX-5 | BPX-5 |
Column length (m) | 25. | 25. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.2 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1. | 1. | 0.5 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 60. | 60. | 60. |
Tend (C) | 280. | 280. | 250. | 250. | 250. |
Heat rate (K/min) | 5. | 5. | 4. | 4. | 4. |
Initial hold (min) | 5. | 5. | 5. | ||
Final hold (min) | 5. | 5. | 10. | 10. | 10. |
I | 1126. | 1126. | 1165. | 1173. | 1172. |
Reference | Solina, Baumgartner, et al., 2005 | Solina, Baumgartner, et al., 2005 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001, 2 | Ames, Guy, et al., 2001, 2 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-1 | BPX-5 | DB-5 | DB-5 |
Column length (m) | 60. | 60. | 50. | 30. | 30. |
Carrier gas | He | He | He | H2 | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 1. | 0.25 | 1. | 1. |
Tstart (C) | 40. | 40. | 35. | 40. | 40. |
Tend (C) | 200. | 220. | 250. | 210. | 210. |
Heat rate (K/min) | 3. | 2. | 4. | 3. | 3. |
Initial hold (min) | 5. | 5. | 3. | ||
Final hold (min) | 60. | 10. | |||
I | 1150. | 1138. | 1161. | 1156. | 1156. |
Reference | Baek, Kim, et al., 2001 | Kim, 2001 | Oruna-Concha, Duckham, et al., 2001 | Moio and Addeo, 1998 | Moio and Addeo, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | BPX-5 | DB-1 | HP-1 | DB-1 |
Column length (m) | 50. | 60. | 50. | 50. |
Carrier gas | He | He | He | |
Substrate | ||||
Column diameter (mm) | 0.325 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 1.0 | 1.5 | 1.05 |
Tstart (C) | 50. | 40. | 40. | 40. |
Tend (C) | 250. | 260. | 220. | 260. |
Heat rate (K/min) | 4. | 2. | 2. | 2. |
Initial hold (min) | 2. | 5. | ||
Final hold (min) | 10. | 60. | 30. | 40. |
I | 1163. | 1145. | 1135. | 1138. |
Reference | 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 |
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.
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking,
J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547
. [all data]
Ames, Guy, et al., 2001, 2
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems,
J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m
. [all data]
Baek, Kim, et al., 2001
Baek, H.H.; Kim, C.J.; Ahn, B.H.; Nam, H.S.; Cadwallader, K.R.,
Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein,
J. Agric. Food Chem., 2001, 49, 2, 790-793, https://doi.org/10.1021/jf000609j
. [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]
Moio and Addeo, 1998
Moio, L.; Addeo, F.,
Grana Padano cheese aroma,
J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768
. [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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