Pyrazine, 2,5-dimethyl-3-(2-methylpropyl)-
- Formula: C10H16N2
- Molecular weight: 164.2474
- IUPAC Standard InChI: InChI=1S/C10H16N2/c1-7(2)5-10-9(4)11-6-8(3)12-10/h6-7H,5H2,1-4H3
- IUPAC Standard InChIKey: KEJOEQXAEQCAKT-UHFFFAOYSA-N
- CAS Registry Number: 32736-94-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Other names: Pyrazine, 3-isobutyl-2,5-dimethyl-; 2,5-Dimethyl-3-isobutylpyrazine; 3-Isobutyl-2,5-dimethylpyrazine; 2,5-Dimethyl-3-(2-methylpropyl)pyrazine; 2,5-Dimethyl-6-isobutylpyrazine; 3,6-Dimethyl-2-isobutylpyrazine
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- Other data available:
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Normal alkane RI, non-polar column, custom temperature program
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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 | Capillary | Capillary |
|---|---|---|
| Active phase | HP-5 | CP Sil 5 CB |
| Column length (m) | 30. | 50. |
| Carrier gas | He | |
| Substrate | ||
| Column diameter (mm) | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 1.2 |
| Program | 50C(2min) => 2C/min => 140C => 10C/min => 280C (10min) | 36C => 20C/min => 85C => 1C/min => 145C=3C/min => 250C(30min) |
| I | 1185. | 1184. |
| Reference | Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007 | Counet, Callemien, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007
Characterization of Pyrazines in Some Chinese Liquors; Their Approximate Concentrations,
W. Fan; Y. Xu; Y. Zhang,
J. Agric. Food Chem., 2007, 55, 9956-9962. [all data]
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
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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