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


Van Den Dool and Kratz RI, non-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 HP-5HP-5BPX-5BPX-5BPX-5
Column length (m) 25.25.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.20.20.320.320.32
Phase thickness (μm) 1.1.0.50.250.25
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.
ReferenceSolina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Ames, Guy, et al., 2001Ames, Guy, et al., 2001, 2Ames, Guy, et al., 2001, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-1BPX-5DB-5DB-5
Column length (m) 60.60.50.30.30.
Carrier gas HeHeHeH2H2
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.251.0.251.1.
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.
ReferenceBaek, Kim, et al., 2001Kim, 2001Oruna-Concha, Duckham, et al., 2001Moio and Addeo, 1998Moio and Addeo, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase BPX-5DB-1HP-1DB-1
Column length (m) 50.60.50.50.
Carrier gas HeHe He
Substrate     
Column diameter (mm) 0.3250.250.320.32
Phase thickness (μm) 0.51.01.51.05
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.
ReferenceAmes, Defaye, et al., 1997Yu, Lin, et al., 1994Zhang, Dorjpalam, et al., 1992Izzo 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

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