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4-Methylpyrrolo[1,2-a]pyrazine


Gas Chromatography

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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

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryCarbowax 20M2093.Baltes and Bochmann, 1987Column length: 50. m; Column diameter: 0.3 mm; Program: not specified

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-5 MS1340.Wanakhachornkrai and Lertsiri, 999930. m/0.25 mm/0.25 «mu»m, Helium, 15. K/min; Tstart: 45. C; Tend: 280. C
CapillaryHP-51340.Wanakhachornkrai and Lertsiri, 200330. m/0.25 mm/0.25 «mu»m, He, 45. C @ 2. min, 15. K/min, 280. C @ 11.4 min

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryFFAP2167.Nebesny, Budryn, et al., 200730. m/0.32 mm/0.5 «mu»m, N2, 35. C @ 5. min, 4. K/min, 320. C @ 45. min

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Baltes and Bochmann, 1987
Baltes, W.; Bochmann, G., Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds, J. Agric. Food Chem., 1987, 35, 3, 340-346, https://doi.org/10.1021/jf00075a015 . [all data]

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T., The effect of roasting method on headspace composition of robusta coffee bean aroma, Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0 . [all data]


Notes

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