5H-5-Methyl-6,7-dihydrocyclopentapyrazine
- Formula: C8H10N2
- Molecular weight: 134.1784
- IUPAC Standard InChI: InChI=1S/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3
- IUPAC Standard InChIKey: YZEFQPIMXZVPKP-UHFFFAOYSA-N
- CAS Registry Number: 23747-48-0
- 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: 5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl-; 5-Methyl-5H-cyclopenta[b]pyrazine, 6,7-dihydro; 5-Methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine; 5-Methyl-(5H)-6,7-dihydrocyclo- pentapyrazine; 5-Methyl-6,7-dihydro-(5H)-cyclopentapyrazine; 5-Methyl -6,7-dihydrocyclopentapyrazine; 6,7-Dihydro-5-methyl-5H-cyclopentapyrazine; 5-methyl-dihydro-6,7-[5H]-cyclopenta[b]pyrazine; 5-Methyl-5H-cyclopenta[b]pyrazine
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- Information on this page:
- Other data available:
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Normal alkane RI, 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 | FFAP | FFAP | DB-Wax | HP-Wax | HP-Wax |
| Column length (m) | 30. | 30. | 60. | 60. | 60. |
| Carrier gas | Nitrogen | N2 | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.5 | 0.25 | 0.5 | 0.5 |
| Tstart (C) | 35. | 35. | 40. | 40. | 40. |
| Tend (C) | 250. | 320. | 230. | 190. | 190. |
| Heat rate (K/min) | 4. | 4. | 6. | 3. | 3. |
| Initial hold (min) | 5. | 5. | 6. | 6. | |
| Final hold (min) | 45. | 45. | 20. | ||
| I | 1643. | 1643. | 1596. | 1667. | 1667. |
| Reference | Budryn, Nebesny, et al., 2011 | Nebesny, Budryn, et al., 2007 | Akiyama, Murakami, et al., 2003 | Sanz, Maeztu, et al., 2002 | Sanz, Ansorena, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Packed |
|---|---|---|---|
| Active phase | HP-Innowax | DB-Wax | Carbowax |
| Column length (m) | 25. | 30. | 3. |
| Carrier gas | He | He | |
| Substrate | Chromosorb G AW DMCS | ||
| Column diameter (mm) | 0.32 | 0.25 | |
| Phase thickness (μm) | |||
| Tstart (C) | 35. | 70. | 60. |
| Tend (C) | 250. | 160. | 180. |
| Heat rate (K/min) | 4. | 2. | 4. |
| Initial hold (min) | 8. | ||
| Final hold (min) | |||
| I | 1594. | 1605. | 1603. |
| Reference | Ong and Acree, 1998 | Wong and Bernhard, 1988 | Schieberle and Grosch, 1983 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W.,
HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K.,
Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction,
J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p
. [all data]
Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C.,
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar,
J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110
. [all data]
Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C.,
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee,
J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r
. [all data]
Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E.,
Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.),
J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318
. [all data]
Wong and Bernhard, 1988
Wong, J.M.; Bernhard, R.A.,
Effect of nitrogen source on pyrazine formation,
J. Agric. Food Chem., 1988, 36, 1, 123-129, https://doi.org/10.1021/jf00079a032
. [all data]
Schieberle and Grosch, 1983
Schieberle, P.; Grosch, W.,
Identifizierung von Aromastoffen aus der Kruste von Roggenbrot,
Z. Lebensm. Unters. Forsch., 1983, 177, 3, 173-180, https://doi.org/10.1007/BF01146791
. [all data]
Notes
Go To: Top, Normal alkane RI, 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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