3-Methoxy-2,5-dimethylpyrazine

Formula: C₇H₁₀N₂O
Molecular weight: 138.1671
IUPAC Standard InChI: InChI=1S/C7H10N2O/c1-5-4-8-6(2)7(9-5)10-3/h4H,1-3H3
IUPAC Standard InChIKey: QYRGVELVPYDICQ-UHFFFAOYSA-N
CAS Registry Number: 19846-22-1
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: Pyrazine, 3-methoxy-2,5-dimethyl-; 2,5-Dimethyl-3-methoxypyrazine
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Other data available:
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

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

Column type	Active phase	I	Reference	Comment
Capillary	SE-54	1054.	Jagella and Grosch, 1999	30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 65C => 6C/min => 250C

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

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Column type	Active phase	I	Reference	Comment
Capillary	FFAP	1419.	Jagella and Grosch, 1999	30. m/0.32 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 60C => 6C/min => 230C

Normal alkane RI, non-polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	RSL-200	1065.	Jirovetz, Buchbauer, et al., 2002	30. m/0.32 mm/0.25 μm, H2, 40. C @ 5. min, 6. K/min, 280. C @ 5. min

Normal alkane RI, non-polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1057.	Molyneux and Schieberle, 2007	Program: not specified

Normal alkane RI, polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1385.	Schirack, Drake, et al., 2006	30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 8. K/min, 200. C @ 20. min

Normal alkane RI, polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	FFAP	1421.	Molyneux and Schieberle, 2007	Program: not specified

References

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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]

Jirovetz, Buchbauer, et al., 2002
Jirovetz, L.; Buchbauer, G.; Ngassoum, M.B.; Geissler, M., Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry, J. Chromatogr. A, 2002, 976, 1-2, 265-275, https://doi.org/10.1016/S0021-9673(02)00376-X . [all data]

Molyneux and Schieberle, 2007
Molyneux, R.J.; Schieberle, P., Compound identification: a Journal of Agricultural and Food Chemistry perspective, J. Agric. Food Chem., 2007, 55, 12, 4625-4629, https://doi.org/10.1021/jf070242j . [all data]

Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P., Characterization of aroma-active compounds in microwave blanched peanuts, J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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