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Pyrazine

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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-5BPX-5BPX-5BPX-5BPX-5
Column length (m) 60.50.50.50.50.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 1.0.50.50.50.25
Tstart (C) 40.60.60.60.60.
Tend (C) 260.250.250.250.250.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min) 2.5.5.5.5.
Final hold (min) 10.20.10.10.10.
I 734.740.736.736.750.
ReferenceMethven L., Tsoukka M., et al., 2007Bredie, Mottram, et al., 2002Ames, Guy, et al., 2001Ames, Guy, et al., 2001Ames, Guy, et al., 2001, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBDB-1DB-1DB-1DB-1
Column length (m) 60.30.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.2480.2480.248
Phase thickness (mum) 0.255.0.250.250.25
Tstart (C) 40.35.50.50.50.
Tend (C) 280.270.250.250.250.
Heat rate (K/min) 4.10.5.5.5.
Initial hold (min) 2.1.5.5.5.
Final hold (min)      
I 739.711.707.707.707.
ReferenceElmore, Mottram, et al., 2000Bartelt, 1997DeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-30SE-30HP-1HP-1OV-101
Column length (m) 50.50.50.50.50.
Carrier gas  HeHe He
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.251.051.5 
Tstart (C) 50.50.40.40.100.
Tend (C) 250.250.260.220. 
Heat rate (K/min) 4.8.2.2.2.
Initial hold (min)      
Final hold (min)   10.30. 
I 710.702.734.706.713.1
ReferenceMisharina and Golovnya, 1996Misharina, Golovnya, et al., 1994Oh, Hartman, et al., 1992Zhang, Dorjpalam, et al., 1992Golovnya, Samusenko, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101DB-1SE-30HP-1
Column length (m) 50.50.50.50.50.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum)   1.050.251.05
Tstart (C) 70.80.40.50.40.
Tend (C)   260.240.260.
Heat rate (K/min) 8.4.2.4.2.
Initial hold (min)      
Final hold (min)   40. 10.
I 710.3710.6710.703.738.
ReferenceGolovnya, Samusenko, et al., 1991Golovnya, Samusenko, et al., 1991Izzo and Ho, 1991Misharina, Golovnya, et al., 1991Oh, Shu, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Packed
Active phase SE-30
Column length (m) 3.05
Carrier gas He
Substrate Supelcoport and Chromosorb
Column diameter (mm)  
Phase thickness (mum)  
Tstart (C) 40.
Tend (C) 250.
Heat rate (K/min) 10.
Initial hold (min) 4.
Final hold (min) 60.
I 713.
ReferencePeng, Ding, et al., 1988
Comment 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.

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, Guy, et al., 2001, 2
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E., Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork, J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0 . [all data]

Bartelt, 1997
Bartelt, R.J., Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles, Anal. Chem., 1997, 69, 3, 364-372, https://doi.org/10.1021/ac960820n . [all data]

DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J., Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth, J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o . [all data]

Misharina and Golovnya, 1996
Misharina, T.A.; Golovnya, R.V., Study of the composition of volatiles in raw and processed sardine by gas chromatography and gas chromatography-mass spectrometry, Zh. Anal. Khim., 1996, 51, 7, 791-795. [all data]

Misharina, Golovnya, et al., 1994
Misharina, T.A.; Golovnya, R.V.; Strashnenko, E.S.; Medvedeva, I.B., Sorbtion-structural mass-spectrometric characteristics of volatile components of model systems and flavor compounds with meat odor, Zh. Anal. Khim., 1994, 49, 7, 722-728. [all data]

Oh, Hartman, et al., 1992
Oh, Y.-C.; Hartman, T.G.; Ho, C.-T., Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose, J. Agric. Food Chem., 1992, 40, 10, 1878-1880, https://doi.org/10.1021/jf00022a030 . [all data]

Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026 . [all data]

Golovnya, Samusenko, et al., 1991
Golovnya, R.V.; Samusenko, A.L.; Sagalovich, V.P., Prediction of retention indices for methyl-substituted pyrazines in capillary gas chromatography with linear programming, Zh. Anal. Khim., 1991, 46, 4, 727-735. [all data]

Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T., Isolation and identification of the volatile components of an extruded autolyzed yeast extract, J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029 . [all data]

Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Yakovleva, V.N.; Vitt, S.V., Pyrazines formed in model glycerin-water systems, Russ. Chem. Bull. (Engl. Transl.), 1991, 40, 9, 1742-1748, https://doi.org/10.1007/BF00960396 . [all data]

Oh, Shu, et al., 1991
Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine, J. Agric. Food Chem., 1991, 39, 9, 1553-1554, https://doi.org/10.1021/jf00009a003 . [all data]

Peng, Ding, et al., 1988
Peng, C.T.; Ding, S.F.; Hua, R.L.; Yang, Z.C., Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns, J. Chromatogr., 1988, 436, 137-172, https://doi.org/10.1016/S0021-9673(00)94575-8 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References