Pyrazine, 2-methoxy-3-(2-methylpropyl)-


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 DB-5DB-5MSHP-5DB-5CP Sil 8 CB
Column length (m) 30.30.30.30.60.
Carrier gas He He He
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm) 0.240.250.250.250.25
Tstart (C) 40.40.50.40.40.
Tend (C) 240.200.250.200.250.
Heat rate (K/min) 6.10.4.10.4.
Initial hold (min) 2.3.5.5.8.
Final hold (min) 10.20.15.15.10.
I 1179.1179.1181.1192.1188.
ReferenceScheidig, Czerny, et al., 2007Carunchia Whetstine, Croissant, et al., 2005Mahattanatawee, Goodner, et al., 2005Avsar, Karagul-Yuceer, et al., 2004Duckham, Dodson, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase CP Sil 8 CBOV-1
Column length (m) 60.50.
Carrier gas HeH2
Substrate   
Column diameter (mm) 0.250.2
Phase thickness (μm) 0.25 
Tstart (C) 40.50.
Tend (C) 250.200.
Heat rate (K/min) 4.2.
Initial hold (min) 8. 
Final hold (min) 10.55.
I 1174.1208.
ReferenceOruna-Concha, Ames, et al., 2002Wu and Liou, 1986
Comment MSDC-RI 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.

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, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [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, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [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]


Notes

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