Pyrazine, 2-methoxy-3-(2-methylpropyl)-
- Formula: C9H14N2O
- Molecular weight: 166.2203
- 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)
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Van Den Dool and Kratz RI, non-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 | DB-5 | DB-5MS | HP-5 | DB-5 | CP Sil 8 CB |
Column length (m) | 30. | 30. | 30. | 30. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.24 | 0.25 | 0.25 | 0.25 | 0.25 |
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. |
Reference | Scheidig, Czerny, et al., 2007 | Carunchia Whetstine, Croissant, et al., 2005 | Mahattanatawee, Goodner, et al., 2005 | Avsar, Karagul-Yuceer, et al., 2004 | Duckham, Dodson, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | CP Sil 8 CB | OV-1 |
Column length (m) | 60. | 50. |
Carrier gas | He | H2 |
Substrate | ||
Column diameter (mm) | 0.25 | 0.2 |
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. |
Reference | Oruna-Concha, Ames, et al., 2002 | Wu 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
Go To: Top, Van Den Dool and Kratz RI, non-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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