Pyrazine, 2-methoxy-3-(2-methylpropyl)-
- Formula: C9H14N2O
- Molecular weight: 166.2203
- IUPAC Standard InChI: InChI=1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3
- IUPAC Standard InChIKey: UXFSPRAGHGMRSQ-UHFFFAOYSA-N
- CAS Registry Number: 24683-00-9
- 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: 2-Isobutyl-3-methoxypyrazine; 2-Methoxy-3-isobutylpyrazine; 2-Methoxy-3-(2-methyl-propyl) pyrazine; 3-Isobutyl-2-methoxypyrazine; 3-Methoxy-2-isobutylpyrazine; Pyrazine, 2-(2-methylpropyl)-3-methoxy; Pyrazine, 2-isobutyl-3-methoxy; Pyrazine, 2-methoxy, 3-isobutyl; Pyrazine, 3-methoxy-2-(2-methylpropyl)
- Permanent link for this species. Use this link for bookmarking this species for future reference.
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Mass spectrum (electron ionization)
Go To: Top, Gas Chromatography, 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
Spectrum
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Additional Data
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| Owner | NIST Mass Spectrometry Data Center Collection (C) 2014 copyright by the U.S. Secretary of Commerce on behalf of the United States of America. All rights reserved. |
|---|---|
| Origin | Chemical Concepts |
| NIST MS number | 160564 |
Gas Chromatography
Go To: Top, Mass spectrum (electron ionization), 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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5 | 1179. | Scheidig, Czerny, et al., 2007 | 30. m/0.32 mm/0.24 μm, He, 40. C @ 2. min, 6. K/min, 240. C @ 10. min |
| Capillary | DB-5MS | 1179. | Carunchia Whetstine, Croissant, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | HP-5 | 1181. | Mahattanatawee, Goodner, et al., 2005 | 30. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min |
| Capillary | DB-5 | 1192. | Avsar, Karagul-Yuceer, et al., 2004 | 30. m/0.25 mm/0.25 μm, 40. C @ 5. min, 10. K/min, 200. C @ 15. min |
| Capillary | CP Sil 8 CB | 1188. | Duckham, Dodson, et al., 2002 | 60. m/0.25 mm/0.25 μm, He, 40. C @ 8. min, 4. K/min, 250. C @ 10. min |
| Capillary | CP Sil 8 CB | 1174. | Oruna-Concha, Ames, et al., 2002 | 60. m/0.25 mm/0.25 μm, He, 40. C @ 8. min, 4. K/min, 250. C @ 10. min |
| Capillary | OV-1 | 1208. | Wu and Liou, 1986 | H2, 2. K/min, 200. C @ 55. min; Column length: 50. m; Column diameter: 0.2 mm; Tstart: 50. C |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5 | 1181. | Escudero, Campo, et al., 2007 | Program: not specified |
| Capillary | DB-5 | 1181. | Campo, Ferreira, et al., 2005 | Program: not specified |
| Capillary | DB-5 | 1180. | Jezussek, Juliano, et al., 2002 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C |
| Capillary | DB-5 | 1171. | Zehentbauer and Reineccius, 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C |
| Capillary | PONA | 1170. | Cantergiani, Brevard, et al., 2001 | Program: not specified |
| Capillary | CP Sil 8 CB | 1186. | Duckham, Dodson, et al., 2001 | 60. m/0.25 mm/0.25 μm; Program: 0C => rapidly => 40C(8min) => 4C/min => 250C(10min) |
| Capillary | SE-54 | 1184. | Tairu, Hofmann, et al., 2000 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) |
| Capillary | SE-54 | 1181. | Zimmermann and Schieberle, 2000 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) |
| Capillary | SE-54 | 1184. | Mutti and Grosch, 1999 | 60. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min) |
| Capillary | SE-54 | 1184. | Hinterholzer, Lemos, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-FFAP | 1511. | Scheidig, Czerny, et al., 2007 | 30. m/0.32 mm/0.24 μm, He, 40. C @ 2. min, 6. K/min, 240. C @ 10. min |
| Capillary | DB-Wax | 1520. | Carunchia Whetstine, Croissant, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-Wax | 1512. | Varming, Petersen, et al., 2004 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min |
| Capillary | FFAP | 1558. | Stephan and Steinhart, 1999 | 60. m/0.25 mm/0.5 μm, 50. C @ 3. min, 5. K/min, 230. C @ 15. min |
| Capillary | Carbowax 20M | 1494. | Wu and Liou, 1986 | H2, 2. K/min, 200. C @ 55. min; Column length: 50. m; Column diameter: 0.2 mm; Tstart: 50. C |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Supelcowax-10 | 1523. | Bianchi, Careri, et al., 2007 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(1min) => 10C/min => 120C => 15C/min => 200C (1min) |
| Capillary | Supelcowax-10 | 1527. | Bianchi, Careri, et al., 2007 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) |
| Capillary | DB-Wax | 1535. | Escudero, Campo, et al., 2007 | 30. m/0.32 mm/0.5 μm, H2; Program: 40C(5min) => 4C/min => 100C6C/min => 136C => 3C/min => 220C (10min) |
| Capillary | DB-Wax | 1537. | Campo, Ferreira, et al., 2005 | 30. m/0.32 mm/0.5 μm, H2; Program: 40C(5min) => 4C/min => 100C => 6C/min => 200C |
| Capillary | FFAP | 1514. | Jezussek, Juliano, et al., 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C |
| Capillary | DB-Wax | 1529. | Cantergiani, Brevard, et al., 2001 | 30. m/0.25 mm/0.25 μm; Program: 20C(30s) => fast => 60C => 4C/min => 220C (20min) |
| Capillary | DB-Wax | 1515. | Cantergiani, Brevard, et al., 2001 | 30. m/0.25 mm/0.25 μm; Program: 20C(30s) => fast => 60C => 4C/min => 220C (20min) |
| Capillary | FFAP | 1514. | Tairu, Hofmann, et al., 2000 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) |
| Capillary | FFAP | 1519. | Zimmermann and Schieberle, 2000 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) |
| Capillary | DB-FFAP | 1517. | Mutti and Grosch, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) |
| Capillary | FFAP | 1517. | Hinterholzer, Lemos, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) |
Normal alkane RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 1175. | Laselan, Buettner, et al., 2009 | 30. m/0.32 mm/0.25 μm, 0. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | DB-5 MS | 1178. | Shimizu, Imayoshi, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 50. C @ 2. min, 3. K/min, 220. C @ 70. min |
| Capillary | HP-5 MS | 1187. | Forero, Quijano, et al., 2008 | 30. m/0.25 mm/0.25 μm, Helium, 50. C @ 4. min, 4. K/min, 230. C @ 10. min |
| Capillary | HP-5 | 1186. | Pino, Sauri-Duch, et al., 2006 | 30. m/0.25 mm/0.25 μm, H2, 50. C @ 2. min, 4. K/min, 280. C @ 10. min |
| Capillary | HP-5 | 1173. | Darriet, Pons, et al., 2002 | 30. m/0.32 mm/0.25 μm, H2, 45. C @ 1. min, 3. K/min, 230. C @ 10. min |
| Capillary | DB-1 | 1163. | Kumazawa and Masuda, 2002 | 30. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | DB-5 | 1183. | Sanz, Czerny, et al., 2002 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min |
| Capillary | DB-5MS | 1174. | Suriyaphan, Drake, et al., 2001 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 5. min, 5. K/min, 195. C @ 40. min |
| Capillary | DB-5 | 1184. | Czerny and Grosch, 2000 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min |
| Capillary | DB-5 | 1195. | Kotseridis and Baumes, 2000 | 30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min |
| Capillary | DB-5 | 1195. | Kotseridis and Baumes, 2000 | 30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min |
| Capillary | OV-101 | 1160. | Deibler, Acree, et al., 1998 | 10. m/0.25 mm/0.52 μm, Helium, 35. C @ 3. min, 6. K/min; Tend: 225. C |
| Capillary | Ultra-1 | 1211. | Hashizume and Samuta, 1997 | He, 4. K/min, 240. C @ 10. min; Column length: 50. m; Column diameter: 0.2 mm; Tstart: 40. C |
| Capillary | OV-101 | 1175. | Chisholm, Guiher, et al., 1995 | He, 35. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C |
| Capillary | DB-5 | 1161. | Spadone, Takeoka, et al., 1990 | H2, 16. K/min; Column length: 30. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C |
| Capillary | HP-5 | 1161. | Spadone, Takeoka, et al., 1990 | H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C |
| Capillary | HP-5 | 1185. | Spadone, Takeoka, et al., 1990 | H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C |
| Capillary | OV-101 | 1166. | Mihara and Masuda, 1988 | 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
| Capillary | DB-5 | 1184. | Gallois and Grimont, 1985 | H2, 2. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 40. C; Tend: 200. C |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Polydimethyl siloxane with 5 % Ph groups | 1179. | Robinson, Adams, et al., 2012 | Program: not specified |
| Capillary | Polydimethyl siloxane with 5 % Ph groups | 1183. | Robinson, Adams, et al., 2012 | Program: not specified |
| Capillary | HP-5 MS | 1193. | Dharmawan, Kasapis, et al., 2009 | 60. m/0.32 mm/1.0 μm, Helium; Program: 120 0C 2 0C/min -> 240 0C 10 0C/min -> 270 0C (2 min) |
| Capillary | HP-1 | 1156. | Barra, Baldovini, et al., 2007 | 50. m/0.2 mm/0.33 μm, He; Program: 40C(2min) => 2C/min => 200C => 15C/min => 250C (30min) |
| Capillary | DB-5 | 1184. | Buettner, 2007 | 30. m/0.32 mm/0.25 μm; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min) |
| Capillary | SE-54 | 1175. | Lasekan, Buettner, et al., 2007 | 30. m/0.32 mm/0.25 μm; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10min) |
| Capillary | DB-5 | 1181. | Steinhaus and Schieberle, 2005 | 30. m/0.32 mm/0.25 μm, He; Program: 40 0C (2 min) 6 K/min -> 190 0C 12 K/min -> 240 0C |
| Capillary | HP-5 | 1185. | Hartmann, 2003 | 30. m/0.25 mm/0.25 μm, He; Program: 50 C(1min) => 20C/min => 80C => 25C/min => 250C (3 min) |
| Capillary | HP-5 | 1187. | Hartmann, 2003 | 30. m/0.25 mm/0.25 μm, He; Program: 50 C(1min) => 20C/min => 80C => 25C/min => 250C (3 min) |
| Capillary | DB-1 | 1176. | Variyar, Ahmad, et al., 2003 | 30. m/0.25 mm/0.25 μm, He; Program: 60C => 4C/min => 200C (5min) => 10C/min => 280C (20min) |
| Capillary | DB-5 | 1186. | Bücking and Steinhart, 2002 | 30. m/0.53 mm/1.5 μm; Program: -5C(1min) => 4C/min => 50C => 6C/min => 120C => 8C/min => 250C(2min) |
| Capillary | HP-5 | 1187. | Hartmann, McNair, et al., 2002 | 30. m/0.25 mm/0.25 μm; Program: 40C (5min) => 10C/min => 80C => 20C/min => 230C (5min) |
| Capillary | CP Sil 8 CB | 1186. | Duckham, Dodson, et al., 2001 | 60. m/0.25 mm/0.25 μm; Program: not specified |
| Capillary | SE-54 | 1181. | Reiners and Grosch, 1998 | 30. m/0.32 mm/0.25 μm; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C |
| Capillary | RSL-150 | 1164. | Buchbauer, Nikiforov, et al., 1994 | 60. m/0.32 mm/0.25 μm, He; Program: 30c (1.5min) => 20C/min => 55C => 6C/min => 200C(10min) |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-FFAP | 1517. | Laselan, Buettner, et al., 2009 | 30. m/0.32 mm/0.25 μm, 0. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | DB-Wax | 1513. | Shimizu, Imayoshi, et al., 2009 | 60. m/0.25 mm/0.25 μm, Helium, 50. C @ 2. min, 3. K/min, 220. C @ 70. min |
| Capillary | DB-Wax | 1525. | Spadone, Matthey-Doret, et al., 2006 | 60. m/0.25 mm/0.25 μm, Helium, 35. C @ 3. min, 6. K/min, 240. C @ 10. min |
| Capillary | DB-Wax | 1529. | Kumazawa, Kubota, et al., 2005 | 30. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | DB-Wax | 1540. | Culleré, Escudero, et al., 2004 | 30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min; Tend: 200. C |
| Capillary | TC-Wax | 1531. | Ishikawa, Ito, et al., 2004 | 60. m/0.25 mm/0.5 μm, He, 40. C @ 8. min, 3. K/min; Tend: 230. C |
| Capillary | DB-Wax | 1510. | Akiyama, Murakami, et al., 2003 | 60. m/0.32 mm/0.25 μm, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C |
| Capillary | DB-Wax | 1545. | López, Ortín, et al., 2003 | 30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min; Tend: 200. C |
| Capillary | BP-20 | 1549. | Darriet, Pons, et al., 2002 | 50. m/0.25 mm/0.25 μm, H2, 45. C @ 1. min, 3. K/min, 230. C @ 10. min |
| Capillary | DB-Wax | 1529. | Kumazawa and Masuda, 2002 | 30. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | DB-FFAP | 1514. | Sanz, Czerny, et al., 2002 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min |
| Capillary | EC-1000 | 1545. | Bendall, 2001 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min |
| Capillary | DB-FFAP | 1506. | Suriyaphan, Drake, et al., 2001 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 5. min, 5. K/min, 195. C @ 40. min |
| Capillary | FFAP | 1516. | Czerny and Grosch, 2000 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min |
| Capillary | DB-Wax | 1525. | Kotseridis and Baumes, 2000 | 30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min |
| Capillary | DB-Wax | 1525. | Kotseridis and Baumes, 2000 | 30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min |
| Capillary | DB-Wax | 1500. | Hashizume and Samuta, 1997 | 30. m/0.32 mm/0.25 μm, He, 50. C @ 3. min, 6. K/min; Tend: 240. C |
| Capillary | Carbowax 20M | 1494. | Mihara and Masuda, 1988 | 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-FFAP | 1517. | Buettner, 2007 | 30. m/0.32 mm/0.25 μm; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min) |
| Capillary | DB-FFAP | 1517. | Lasekan, Buettner, et al., 2007 | 30. m/0.32 mm/0.25 μm; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min) |
| Capillary | DB-Wax | 1517. | Steinhaus and Schieberle, 2005 | 30. m/0.32 mm/0.25 μm, He; Program: 40 0C (2 min) 6 K/min -> 190 0C 12 K/min -> 240 0C |
| Capillary | DB-FFAP | 1520. | Mayer and Grosch, 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (1 min) 6 K/min -> 240 0C |
| Capillary | CP-Wax 52CB | 1519. | Jakobsen, Hansen, et al., 1998 | 50. m/0.25 mm/0.2 μm, He; Program: 30C (1.5min) => 3C/min => 120C => 10C/min => 220C (3.5min) |
| Capillary | FFAP | 1521. | Reiners and Grosch, 1998 | 25. m/0.32 mm/0.3 μm; Program: 35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C |
| Capillary | CP-Wax 52CB | 1510. | Luning, de Rijk, et al., 1994 | 50. m/0.32 mm/1.5 μm; Program: 40C => 2C/min => 150C => 10C/min => 250C |
| Capillary | CP-Wax 52CB | 1510. | Luning, de Rijk, et al., 1994 | 50. m/0.32 mm/1.5 μm; Program: 40C => 2C/min => 150C => 10C/min => 250C |
References
Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P.,
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions,
J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o
. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A.,
Volatile constituents and character impact compounds of selected Florida's tropical fruit,
Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]
Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R.,
Characterization of nutty flavor in cheddar cheese,
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. [all data]
Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Effect of cultivar and storage time on the volatile flavor components of baked potato,
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. [all data]
Oruna-Concha, Ames, et al., 2002
Oruna-Concha, M.J.; Ames, J.M.; Bakker, J.,
Comparison of the volatile components of eight cultivars of potato after microwave baking,
Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819
. [all data]
Wu and Liou, 1986
Wu, C.-M.; Liou, S.-E.,
Effect of tissue disruption of volatile constituents of bell peppers,
J. Agric. Food Chem., 1986, 34, 4, 770-772, https://doi.org/10.1021/jf00070a044
. [all data]
Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V.,
Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines,
J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418
. [all data]
Campo, Ferreira, et al., 2005
Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J.,
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data,
J. Agric. Food Chem., 2005, 53, 14, 5682-5690, https://doi.org/10.1021/jf047870a
. [all data]
Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P.,
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis,
J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720
. [all data]
Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A.,
Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
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Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C.,
Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect,
Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305
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Duckham, Dodson, et al., 2001
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars,
Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4
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Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P.,
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis),
J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u
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Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P.,
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin,
Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019
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Mutti and Grosch, 1999
Mutti, B.; Grosch, W.,
Potent odorants of boiled potatoes,
Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8
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Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P.,
Identification of the key odorants in raw French beans and changes during cooking,
Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322
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Varming, Petersen, et al., 2004
Varming, C.; Petersen, M.A.; Poll, L.,
Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling,
J. Agric. Food Chem., 2004, 52, 6, 1647-1652, https://doi.org/10.1021/jf035133t
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Stephan and Steinhart, 1999
Stephan, A.; Steinhart, H.,
Identification of character impact odorants of different soybean lecithins,
J. Agric. Food Chem., 1999, 47, 7, 2854-2859, https://doi.org/10.1021/jf981387g
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Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M.,
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness,
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Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M.,
Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM),
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Shimizu, Imayoshi, et al., 2009
Shimizu, Y.; Imayoshi, Y.; Kato, M.; Maeda, K.; Iwabuchi, H.; Shimomura, K.,
Volatiles from leaves of field-grown plants and shoot cultures of Gynura bicolor DC,
Flavour Fragr. J., 2009, 24, 5, 251-258, https://doi.org/10.1002/ffj.1938
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Forero, Quijano, et al., 2008
Forero, M.D.; Quijano, C.E.; Pino, J.A.,
Volatile compounds of Chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages,
Flavour Fragr. J., 2008, 24, 1, 25-30, https://doi.org/10.1002/ffj.1913
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Pino, Sauri-Duch, et al., 2006
Pino, J.; Sauri-Duch, E.; Marbot, R.,
Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages,
Food Chem., 2006, 94, 3, 394-398, https://doi.org/10.1016/j.foodchem.2004.11.040
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Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D.,
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae,
J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d
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Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in different green tea varieties using flavor dilution technique,
J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j
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Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
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Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l
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Czerny and Grosch, 2000
Czerny, M.; Grosch, W.,
Potent odorants of raw Arabica coffee. Their changes during roasting,
J. Agric. Food Chem., 2000, 48, 3, 868-872, https://doi.org/10.1021/jf990609n
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Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R.,
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine,
J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i
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Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H.,
Aroma analysis of coffrr brew by gas chromatography-oldfactometry,
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Hashizume and Samuta, 1997
Hashizume, K.; Samuta, T.,
Green odorants of grape cluster stem and their ability to cause a wine stemmy flavor,
J. Agric. Food Chem., 1997, 45, 4, 1333-1337, https://doi.org/10.1021/jf960635a
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Chisholm, Guiher, et al., 1995
Chisholm, M.G.; Guiher, L.A.; Zaczkiewicz, S.M.,
Aroma characteristics of aged Vidal blanc wine,
Am. J. Enol. Vitic, 1995, 46, 1, 56-62. [all data]
Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R.,
Analytical Investigation of Rio Off-Flavor in Green Coffee,
J. Agric. Food Chem., 1990, 38, 1, 226-233, https://doi.org/10.1021/jf00091a050
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Mihara and Masuda, 1988
Mihara, S.; Masuda, H.,
Structure-odor relationships for disubstituted pyrazines,
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Gallois and Grimont, 1985
Gallois, A.; Grimont, P.A.D.,
Pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea strains,
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Robinson, Adams, et al., 2012
Robinson, A.L.; Adams, D.O.; Boss, P.K.; Heymann, H.; Solomon, P.S.; Trengove, R.D.,
Influence of geographic origine on the sensory characteristics and wine composition of Vitus viniferas cv. Cabernet Sauvignon wines from Australia (Supplemental data),
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Dharmawan, Kasapis, et al., 2009
Dharmawan, J.; Kasapis, S.; Sriramula, P.; Lear, M.J.; Curran, P.,
Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography - olfactometry, aroma reconstitution, and omission test,
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Barra, Baldovini, et al., 2007
Barra, A.; Baldovini, N.; Loiseau, A.-M.; Albino, L.; Lesecq, C.; Cuvelier, L.L.,
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE),
Food Chem., 2007, 101, 3, 1279-1284, https://doi.org/10.1016/j.foodchem.2005.12.027
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Buettner, 2007
Buettner, A.,
A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples,
Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822
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Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M.,
Investigation of important odorants of palm wine (Elaeis guineensis),
Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052
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Steinhaus and Schieberle, 2005
Steinhaus, M.; Schieberle, P.,
Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds,
J. Agric. Food Chem., 2005, 53, 15, 6049-6055, https://doi.org/10.1021/jf0506030
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Hartmann, 2003
Hartmann, P.J.,
The effect of wine matrix ingredients on 3-alkyl-2-methoxypyrazines measurements by headspace solid-phase microextraction (HS-SPME), Master's Thesis, Virginia Tech., Blacksburg, Va., 2003, 30. [all data]
Variyar, Ahmad, et al., 2003
Variyar, P.S.; Ahmad, R.; Bhat, R.; Niyas, Z.; Sharma, A.,
Flavoring components of raw monsooned Arabica coffee and their changes during radiation processing,
J. Agric. Food Chem., 2003, 51, 27, 7945-7950, https://doi.org/10.1021/jf030408q
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Bücking and Steinhart, 2002
Bücking, M.; Steinhart, H.,
Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages,
J. Agric. Food Chem., 2002, 50, 6, 1529-1534, https://doi.org/10.1021/jf011117p
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Hartmann, McNair, et al., 2002
Hartmann, P.J.; McNair, H.M.; Zoecklein, B.W.,
Measurement of 3-alkyl-2-methoxypyrazine by headspace solid-phase microextraction in spiked model wines,
Am. J. Enol. Vitic, 2002, 53, 4, 285-288. [all data]
Reiners and Grosch, 1998
Reiners, J.; Grosch, W.,
Odorants of virgin olive oils with different flavor profiles,
J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b
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Buchbauer, Nikiforov, et al., 1994
Buchbauer, G.; Nikiforov, A.; Remberg, B.,
Headspace constituents of opium,
Planta Medica, 1994, 60, 2, 181-183, https://doi.org/10.1055/s-2006-959447
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Spadone, Matthey-Doret, et al., 2006
Spadone, J.-C.; Matthey-Doret, W.; Blank, I.,
Formation of methyl(methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica)
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Kumazawa, Kubota, et al., 2005
Kumazawa, K.; Kubota, K.; Masuda, H.,
Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha),
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Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V.,
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820
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Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A.,
Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322
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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,
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López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V.,
Impact odorants of different young white wines from the Canary islands,
J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w
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Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n
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Mayer and Grosch, 2001
Mayer, F.; Grosch, W.,
Aroma simulation on the basis of the odourant composition of roasted coffee headspace,
Flavour Fragr. J., 2001, 16, 3, 180-190, https://doi.org/10.1002/ffj.975
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Jakobsen, Hansen, et al., 1998
Jakobsen, H.B.; Hansen, M.; Christensen, M.R.; Brockhoff, P.B.; Olsen, C.E.,
Aroma volatiles of blanched green peas (Pisum sativum L.),
J. Agric. Food Chem., 1998, 46, 9, 3727-3734, https://doi.org/10.1021/jf980026y
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Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P.,
Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages,
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Notes
Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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