3,5-Dimethyl-2-isobutylpyrazine
- Formula: C10H16N2
- Molecular weight: 164.2474
- IUPAC Standard InChI: InChI=1S/C10H16N2/c1-7(2)5-10-9(4)12-8(3)6-11-10/h6-7H,5H2,1-4H3
- IUPAC Standard InChIKey: PBBZXNLEMPGGCH-UHFFFAOYSA-N
- CAS Registry Number: 70303-42-3
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2-(2-Methylpropyl)-3,5-dimethylpyrazine; 2,6-Dimethyl-3-(2-methylpropyl)pyrazine; 2,6-Dimethyl-5-isobutylpyrazine; 3,5-Dimethyl-2-(2-methylpropyl)pyrazine; Pyrazine, 3,5-dimethyl-2-(2-methylpropyl)-
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Van Den Dool and Kratz 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 |
|---|---|
| Active phase | CP Sil 8 CB |
| Column length (m) | 60. |
| Carrier gas | |
| Substrate | |
| Column diameter (mm) | 0.25 |
| Phase thickness (μm) | 0.25 |
| Program | 0C => rapidly => 40C(8min) => 4C/min => 250C(10min) |
| I | 1209. |
| Reference | Duckham, Dodson, et al., 2001 |
| Comment | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
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]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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