2-Acetyl-3-methylpyrazine
- Formula: C7H8N2O
- Molecular weight: 136.1512
- IUPAC Standard InChI: InChI=1S/C7H8N2O/c1-5-7(6(2)10)9-4-3-8-5/h3-4H,1-2H3
- IUPAC Standard InChIKey: QUNOTZOHYZZWKQ-UHFFFAOYSA-N
- CAS Registry Number: 23787-80-6
- 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: Ethanone, 1-(3-methylpyrazinyl)-; 1-(3-Methyl-2-pyrazinyl)ethanone; 1-[3-Methyl-2-pyrazinyl]-1-ethanone; 3-Acetyl-2-methylpyrazine; Pyrazine, 2-acetyl-3-methyl; Pyrazine, 3-acetyl-2-methyl; 1-(3-methylpyrazinyl)ethan-1-one
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Van Den Dool and Kratz 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 |
|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | Supelcowax-10 | Supelcowax-10 |
| Column length (m) | 30. | 60. | 60. | 60. |
| Carrier gas | He | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 0.5 | 0.25 | 0.25 |
| Tstart (C) | 40. | 40. | 35. | 40. |
| Tend (C) | 200. | 250. | 195. | 200. |
| Heat rate (K/min) | 10. | 4. | 2. | 2. |
| Initial hold (min) | 5. | 2. | 5. | 5. |
| Final hold (min) | 30. | 10. | 90. | 30. |
| I | 1628. | 1640. | 1630. | 1615. |
| Reference | Wu and Cadwallader, 2002 | Le Guen, Prost, et al., 2000 | Chung, 1999 | Cadwallader, Tan, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R.,
Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein,
J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076
. [all data]
Le Guen, Prost, et al., 2000
Le Guen, S.; Prost, C.; Demaimay, M.,
Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry,
J. Chromatogr. A, 2000, 896, 1-2, 361-371, https://doi.org/10.1016/S0021-9673(00)00729-9
. [all data]
Chung, 1999
Chung, H.Y.,
Volatile components in crabmeats of Charybdis feriatus,
J. Agric. Food Chem., 1999, 47, 6, 2280-2287, https://doi.org/10.1021/jf981027t
. [all data]
Cadwallader, Tan, et al., 1995
Cadwallader, K.R.; Tan, Q.; Chen, F.; Meyers, S.P.,
Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis,
J. Agric. Food Chem., 1995, 43, 9, 2432-2437, https://doi.org/10.1021/jf00057a022
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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