Pyrazine, 2-methoxy-3-(1-methylethyl)-
- Formula: C8H12N2O
- Molecular weight: 152.1937
- IUPAC Standard InChI: InChI=1S/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3
- IUPAC Standard InChIKey: NTOPKICPEQUPPH-UHFFFAOYSA-N
- CAS Registry Number: 25773-40-4
- 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-Isopropyl-3-methoxypyrazine; 2-Methoxy-3-isopropylpyrazine; 3-Isopropyl-2-methoxypyrazine
- Permanent link for this species. Use this link for bookmarking this species for future reference.
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- Other data available:
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Gas Chromatography
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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5 | 1093. | 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 | 1080. | Whetstine M.E.C., Drake M.A., et al., 2006 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 5. K/min, 200. C @ 45. min |
| Capillary | DB-5 | 1104. | Zeller and Rychlik, 2006 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 1. min, 6. K/min; Tend: 230. C |
| Capillary | DB-5 | 1098. | Colahan-Sederstrom and Peterson, 2005 | 30. m/0.25 mm/0.25 μm, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min |
| Capillary | DB-5 | 1091. | 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 | 1098. | 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 | DB-5 | 1091. | Karagül-Yüceer, Drake, et al., 2001 | 30. m/0.32 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | BPX-5 | 1103. | Oruna-Concha, Duckham, et al., 2001 | 50. m/0.32 mm/0.25 μm, He, 35. C @ 3. min, 4. K/min, 250. C @ 10. min |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-5 | 1094. | Escudero, Campo, et al., 2007 | Program: not specified |
| Capillary | DB-5 | 1093. | Campo, Ferreira, et al., 2005 | Program: not specified |
| Capillary | CP Sil 8 CB | 1091. | Oruna-Concha, Bakker, et al., 2002 | 60. m/0.25 mm/0.25 μm, He; Program: 0C => rapidly => 40C(8min) => 4C/min => 250C(10min) |
| Capillary | DB-5 | 1093. | 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 | 1080. | Cantergiani, Brevard, et al., 2001 | Program: not specified |
| Capillary | CP Sil 8 CB | 1094. | 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 | 1097. | 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 | 1092. | Buettner and Schieberle, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min) |
| Capillary | SE-54 | 1098. | Jagella and Grosch, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 65C => 6C/min => 250C |
| Capillary | RTX-5 | 1095. | Jagella and Grosch, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 65C => 6C/min => 250C |
| Capillary | RTX-5 | 1092. | Mutti and Grosch, 1999 | Program: not specified |
| Capillary | SE-54 | 1093. | Fickert and Schieberle, 1998 | 25. m/0.32 mm/0.5 μm, He; Program: 35C (2min) => 4C/min => 150C => 10C/min => 240C |
| Capillary | SE-54 | 1092. | 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) |
| Capillary | SE-54 | 1092. | Hinterholzer and Schieberie, 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min) |
| Capillary | SE-54 | 1096. | Kubícková and Grosch, 1997 | Column length: 30. m; Column diameter: 0.32 mm; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 250C (10min) |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-FFAP | 1418. | 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 | 1438. | Petka, Ferreira, et al., 2006 | 30. m/0.32 mm/0.5 μm, 40. C @ 3. min, 5. K/min, 200. C @ 8. min |
| Capillary | DB-Wax | 1413. | Whetstine M.E.C., Drake M.A., et al., 2006 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-FFAP | 1435. | Zeller and Rychlik, 2006 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 1. min, 6. K/min; Tend: 230. C |
| Capillary | DB-FFAP | 1434. | Colahan-Sederstrom and Peterson, 2005 | 30. m/0.25 mm/0.25 μm, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min |
| Capillary | DB-Wax | 1425. | 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 | DB-FFAP | 1427. | Avsar, Karagul-Yuceer, et al., 2004 | 15. m/0.32 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min |
| Capillary | DB-Wax | 1413. | Varming, Andersen, et al., 2004 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min |
| Capillary | DB-Wax | 1419. | 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 | DB-Wax | 1420. | Karagül-Yüceer, Drake, et al., 2001 | 30. m/0.25 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | FFAP | 1461. | Stephan and Steinhart, 1999 | 60. m/0.25 mm/0.5 μm, 50. C @ 3. min, 5. K/min, 230. C @ 15. min |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-Wax | 1443. | 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 | 1444. | Campo, Ferreira, et al., 2005 | 30. m/0.32 mm/0.5 μm, H2; Program: 40C(5min) => 4C/min => 100C => 6C/min => 200C |
| Capillary | Stabilwax | 1465. | Wang, Finn, et al., 2005 | 30. m/0.32 mm/1. μm, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) |
| Capillary | Stabilwax | 1475. | Wang, Finn, et al., 2005 | 30. m/0.32 mm/1. μm, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) |
| Capillary | FFAP | 1398. | Rhlid, Fleury, et al., 2002 | 30. m/0.32 mm/0.25 μm; Program: 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min) |
| Capillary | DB-Wax | 1413. | Cantergiani, Brevard, et al., 2001 | 30. m/0.25 mm/0.25 μm; Program: 20C(30s) => fast => 60C => 4C/min => 220C (20min) |
| Capillary | FFAP | 1427. | 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 | 1427. | Buettner and Schieberle, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min) |
| Capillary | FFAP | 1425. | Jagella and Grosch, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 60C => 6C/min => 230C |
| Capillary | FFAP | 1434. | Fickert and Schieberle, 1998 | 25. m/0.32 mm/0.5 μm, He; Program: 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min) |
| Capillary | FFAP | 1427. | 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 | HP-5 | 1098. | Radulovic, Dordevic, et al., 2010 | 30. m/0.25 mm/0.25 μm, Hydrogen, 5. K/min; Tstart: 70. C; Tend: 290. C |
| Capillary | DB-5 MS | 1093. | 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 | DB-5 | 1100. | Zeller and Rychlik, 2007 | 25. m/0.32 mm/0.25 μm, He, 40. C @ 1. min, 6. K/min; Tend: 230. C |
| Capillary | DB-5 | 1097. | 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 | 1094. | 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 | 1097. | 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 | OV-101 | 1076. | 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 | 1092. | 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 | 1083. | 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 | HP-5 | 1100. | Larsen and Frisvad, 1995 | 35. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | HP-5 | 1100. | Larsen and Frisvad, 1995 | 35. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | HP-5 | 1100. | Larsen and Frisvad, 1994 | 35. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | OV-101 | 1078. | Mihara and Masuda, 1988 | 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
| Capillary | OV-101 | 1078. | Mihara and Masuda, 1987 | N2, 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
| Capillary | DB-5 | 1100. | Gallois and Grimont, 1985 | H2, 2. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 40. C; Tend: 200. C |
| Capillary | OV-101 | 1078. | Mihara and Enomoto, 1985 | N2, 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 1096. | Christlbauer and Schieberle, 2009 | 30. m/0.32 mm/0.25 μm, Helium; Program: 35 0C (2 min) 10 0C/min -> 50 0C (2 min) 6 0C/min -> 250 0C |
| Capillary | DB-5 | 1091. | Courtois, Paine, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C m6 0C/min -> 140 0C 5 0C/min -> 160 0C (1 min) 10 0C/min -> 200 0C |
| Capillary | HP-5 | 1097. | 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 | 1099. | 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 | 1089. | 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 | CP Sil 5 CB | 1081. | Counet, Callemien, et al., 2002 | 50. m/0.32 mm/1.2 μm; Program: 36C => 20C/min => 85C => 1C/min => 145C=3C/min => 250C(30min) |
| Capillary | HP-5 | 1099. | 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 | 1097. | Duckham, Dodson, et al., 2001 | 60. m/0.25 mm/0.25 μm; Program: not specified |
| Capillary | RTX-5 | 1097. | Masanetz, Guth, et al., 1998 | Program: not specified |
| Capillary | SE-54 | 1097. | Schermann and Schieberle, 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
| Capillary | SE-54 | 1097. | Schermann and Schieberle, 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
| Capillary | SE-54 | 1097. | Schermann and Schieberle, 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
| Capillary | RSL-150 | 1077. | 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) |
| Capillary | OV-1, SE-30, Methyl silicone, SP-2100, OV-101, DB-1, etc. | 1078. | Waggott and Davies, 1984 | Hydrogen; Column length: 50. m; Column diameter: 0.32 mm; Program: not specified |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | TC-Wax | 1446. | Miyazawa, Fujita, et al., 2010 | Helium, 40. C @ 3. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 230. C |
| Capillary | FFAP | 1427. | Christlbauer and Schieberle, 2009 | 30. m/0.32 mm/0.25 μm, Helium, 40. C @ 2. min, 6. K/min; Tend: 240. C |
| Capillary | TC-Wax | 1446. | Miyazawa, Nakanishi, et al., 2009 | Helium, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tstart: 40. C; Tend: 230. C |
| Capillary | DB-Wax | 1423. | 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-FFAP | 1435. | Zeller and Rychlik, 2007 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 1. min, 6. K/min; Tend: 230. C |
| Capillary | DB-Wax | 1425. | 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 | TC-WAX FFS | 1447. | Miyazawa, Maehara, et al., 2002 | He, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tstart: 60. C; Tend: 240. C |
| Capillary | DB-FFAP | 1420. | 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-FFAP | 1412. | 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 | 1419. | 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 | 1394. | 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 | 1400. | Mihara and Masuda, 1988 | 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 80. C; Tend: 200. C |
| Capillary | Carbowax 20M | 1400. | Mihara and Enomoto, 1985 | N2, 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 | SOLGel-Wax | 1432. | Johanningsmeier and McFeeters, 2011 | 30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min) |
| Capillary | SOLGel-Wax | 1443. | Johanningsmeier and McFeeters, 2011 | 30. m/0.25 mm/0.25 μm, Helium; Program: not specified |
| Capillary | DB-Wax | 1445. | Ferreira, Juan, et al., 2009 | 30. m/0.32 mm/0.50 μm; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min) |
| Capillary | FFAP | 1398. | Bel Rhild, Fleury, et al., 2002 | 30. m/0.32 mm/0.25 μm, Helium; Program: 50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min) |
| Capillary | FFAP | 1427. | Buettner and Schieberle, 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min) |
| Capillary | CP-Wax 52CB | 1429. | 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 | 1428. | Schermann and Schieberle, 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
| Capillary | FFAP | 1428. | Schermann and Schieberle, 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
| Capillary | Carbowax 20M | 1400. | Mihara and Masuda, 1987 | Program: not specified |
| Capillary | Superox 0.6; Carbowax 20M | 1410. | Waggott and Davies, 1984 | Hydrogen; Column length: 50. m; Column diameter: 0.32 mm; Program: not specified |
| Capillary | Carbowax 400, Carbowax 20M, Carbowax 1540, Carbowax 4000, Superox 06, PEG 20M, etc. | 1400. | Waggott and Davies, 1984 | Hydrogen; Column length: 50. m; Column diameter: 0.32 mm; Program: not specified |
| Capillary | Carbowax 400, Carbowax 20M, Carbowax 1540, Carbowax 4000, Superox 06, PEG 20M, etc. | 1410. | Waggott and Davies, 1984 | Hydrogen; Column length: 50. m; Column diameter: 0.32 mm; Program: not specified |
References
Go To: Top, 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,
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Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process,
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Zeller and Rychlik, 2006
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Character impact odorants of fennel fruits and fennel tea,
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Colahan-Sederstrom and Peterson, 2005
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Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition,
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Avsar, Karagul-Yuceer, et al., 2004
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Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
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Karagül-Yüceer, Drake, et al., 2001
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Oruna-Concha, Duckham, et al., 2001
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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,
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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
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Oruna-Concha, Bakker, et al., 2002
Oruna-Concha, M.J.; Bakker, J.; Ames, J.M.,
Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking,
J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148
. [all data]
Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A.,
Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102
. [all data]
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
. [all data]
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
. [all data]
Buettner and Schieberle, 1999
Buettner, A.; Schieberle, P.,
Characterization of the most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Citrus paradise Macfayden),
J. Agric. Food Chem., 1999, 47, 12, 5189-5193, https://doi.org/10.1021/jf990071l
. [all data]
Jagella and Grosch, 1999
Jagella, T.; Grosch, W.,
Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques,
Eur. Food Res. Technol., 1999, 209, 1, 16-21, https://doi.org/10.1007/s002170050449
. [all data]
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
. [all data]
Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
. [all data]
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
. [all data]
Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P.,
Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques,
Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S
. [all data]
Kubícková and Grosch, 1997
Kubícková, J.; Grosch, W.,
Evaluation of potent odorants of camembert cheese by dilution and concentration techniques,
Int. Dairy J., 1997, 7, 1, 65-70, https://doi.org/10.1016/S0958-6946(96)00044-1
. [all data]
Petka, Ferreira, et al., 2006
Petka, J.; Ferreira, V.; González-Viñas, M.A.; Cacho, J.,
Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes,
J. Agric. Food Chem., 2006, 54, 3, 909-915, https://doi.org/10.1021/jf0518397
. [all data]
Varming, Andersen, et al., 2004
Varming, C.; Andersen, M.L.; Poll, L.,
Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma,
J. Agric. Food Chem., 2004, 52, 25, 7628-7636, https://doi.org/10.1021/jf049435m
. [all data]
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
. [all data]
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
. [all data]
Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C.,
Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis,
J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m
. [all data]
Rhlid, Fleury, et al., 2002
Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A.,
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches,
J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d
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Radulovic, Dordevic, et al., 2010
Radulovic, N.S.; Dordevic, N.D.; Palic, R.M.,
Volatiles of Pleurospermum austriacum (L.) Hoffm. (Apiaceae),
J. Serbian Chem. Soc., 2010, 75, 12, 1-11, https://doi.org/10.2298/JSC100323127R
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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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Zeller and Rychlik, 2007
Zeller, A.; Rychlik, M.,
Impact of estragole and other odorants on the flavour of anise and tarragon,
Flavour Fragr. J., 2007, 22, 2, 105-113, https://doi.org/10.1002/ffj.1765
. [all data]
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
. [all data]
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
. [all data]
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
. [all data]
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
. [all data]
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]
Larsen and Frisvad, 1995
Larsen, T.O.; Frisvad, J.C.,
Comparison of different methods for collection of volatile chemical markers from fungi,
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Larsen and Frisvad, 1994
Larsen, T.O.; Frisvad, J.C.,
A simple method for collection of volatile metabolites from fungi based on diffusive sampling from Petri dishes,
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. [all data]
Mihara and Masuda, 1988
Mihara, S.; Masuda, H.,
Structure-odor relationships for disubstituted pyrazines,
J. Agric. Food Chem., 1988, 36, 6, 1242-1247, https://doi.org/10.1021/jf00084a029
. [all data]
Mihara and Masuda, 1987
Mihara, S.; Masuda, H.,
Correlation between molecular structures and retention indices of pyrazines,
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. [all data]
Gallois and Grimont, 1985
Gallois, A.; Grimont, P.A.D.,
Pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea strains,
Appl. Environ. Microbiol., 1985, 10, 1048-1051. [all data]
Mihara and Enomoto, 1985
Mihara, S.; Enomoto, N.,
Calculation of retention indices of pyrazines on the basis of molecular structure,
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Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P.,
Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis,
J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189
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Courtois, Paine, et al., 2009
Courtois, E.A.; Paine, C.E.; Blandinieres, P.-A.; Stien, D.; Bessiere, J.-M.; Houel, E.; Baraloto, C.; Chave, J.,
Diversity of the volatile organic compounds emitted by 55 species of tropical trees: a survey in French Guiana,
J. Chem. Ecol., 2009, 35, 11, 1349-1362, https://doi.org/10.1007/s10886-009-9718-1
. [all data]
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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Counet, Callemien, et al., 2002
Counet, C.; Callemien, D.; Ouwerx, C.; Collin, S.,
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching,
J. Agric. Food Chem., 2002, 50, 8, 2385-2391, https://doi.org/10.1021/jf0114177
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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]
Masanetz, Guth, et al., 1998
Masanetz, C.; Guth, H.; Grosch, W.,
Fishy and hay-like off-flavours of dry spinach,
Z. Lebensm. Unters. Forsch. A, 1998, 206, 2, 108-113, https://doi.org/10.1007/s002170050224
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Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P.,
Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses,
J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h
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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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Waggott and Davies, 1984
Waggott, A.; Davies, I.W.,
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Miyazawa, N.; Fujita, A.; Kubota, K.,
Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange,
Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937
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Miyazawa, Nakanishi, et al., 2009
Miyazawa, N.; Nakanishi, A.; Tomita, N.; Ohkubo, Y.; Maeda, T.; Fujita, A.,
Novel key aroma components of Galbanum oil,
J. Agric. Food Chem., 2009, 57, 4, 1433-1439, https://doi.org/10.1021/jf803157j
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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)
in Flavour Science: Recent Advances and Trends, Bredie, W.L.P.; Petersen, M.A., ed(s)., Elsevier, Amsterdam, 2006, 309-314. [all data]
Miyazawa, Maehara, et al., 2002
Miyazawa, M.; Maehara, T.; Kurose, K.,
Composition of the essential oil from the leaves of Eruca sativa,
Flavour Fragr. J., 2002, 17, 3, 187-190, https://doi.org/10.1002/ffj.1079
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Johanningsmeier and McFeeters, 2011
Johanningsmeier, S.D.; McFeeters, R.F.,
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGCxTOFMS),
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Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J.,
Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data,
J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483
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Bel Rhild, Fleury, et al., 2002
Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A.,
Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]
Buettner and Schieberle, 2001
Buettner, A.; Schieberle, P.,
Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing,
Am. Chem. Soc. Symp. Ser., 2001, 782, 33-45. [all data]
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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
. [all data]
Notes
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