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Pyrazine, 2,5-dimethyl-3-(3-methylbutyl)-


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 BPX-5HP-5HP-5BPX-5DB-1
Column length (m) 25.25.25.50.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.20.20.320.25
Phase thickness (mum) 0.251.1.0.250.25
Tstart (C) 50.40.40.35.35.
Tend (C) 300.280.280.250.280.
Heat rate (K/min) 5.5.5.4.2.
Initial hold (min) 5.  3.10.
Final hold (min)  5.5.10.10.
I 1321.1308.1308.1319.1295.
ReferenceDickschat J.S., Wagner-Dobler I., et al., 2005Solina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Oruna-Concha, Duckham, et al., 2001Specht and Baltes, 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase HP-1
Column length (m) 50.
Carrier gas  
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum) 1.5
Tstart (C) 40.
Tend (C) 220.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min) 30.
I 1296.
ReferenceZhang, Dorjpalam, et al., 1992
Comment 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.

Dickschat J.S., Wagner-Dobler I., et al., 2005
Dickschat J.S.; Wagner-Dobler I.; Schulz S., The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria, J. Chem. Ecol., 2005, 31, 4, 925-947, https://doi.org/10.1007/s10886-005-3553-9 . [all data]

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]

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]

Specht and Baltes, 1994
Specht, K.; Baltes, W., Identification of volatile flavor compounds with high aroma values from shallow-fried beef, J. Agric. Food Chem., 1994, 42, 10, 2246-2253, https://doi.org/10.1021/jf00046a031 . [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]


Notes

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