2-Isoamyl-6-methylpyrazine

Formula: C₁₀H₁₆N₂
Molecular weight: 164.2474
IUPAC Standard InChI: InChI=1S/C10H16N2/c1-8(2)4-5-10-7-11-6-9(3)12-10/h6-8H,4-5H2,1-3H3
IUPAC Standard InChIKey: OESNKUIGZMJYKH-UHFFFAOYSA-N
CAS Registry Number: 91010-41-2
Chemical structure:
This structure is also available as a 2d Mol file
Other names: 2-Methyl-6-isopentylpyrazine; 6-Methyl-2-(3-methylbutyl)-pyrazine; Pyrazine, 2-methyl-6-(3-methylbutyl)-; 2-Isopentyl-6-methylpyrazine
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Other data available:
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1248.	Solina, Baumgartner, et al., 2005	25. m/0.2 mm/1. μm, He, 5. K/min, 280. C @ 5. min; T_start: 40. C
Capillary	HP-1	1231.	Zhang, Dorjpalam, et al., 1992	50. m/0.32 mm/1.5 μm, 2. K/min, 220. C @ 30. min; T_start: 40. C

Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1242.	Moon, Cliff, et al., 2006	30. m/0.32 mm/0.25 μm, He; Program: 40C(3min) => 3C/min => 180C => 10C/min => 260C(2min)

Column type	Active phase	I	Reference	Comment
Capillary	SLB-5MS	1257.	Risticevic, Carasek, et al., 2008	10. m/0.18 mm/0.18 μm, Helium, 40. C @ 1.5 min, 10. K/min; T_end: 295. C

Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1249.	Yu and Zhang, 2010	30. m/0.25 mm/0.25 μm; Program: 40 0C (5 min) 5 0C/min -> 260 0C 15 0C/min -> 280 0C (1 min)

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Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005 . [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]

Moon, Cliff, et al., 2006
Moon, S.-Y.; Cliff, M.A.; Li-Chan, E.C.Y., Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry, Food Res. Int., 2006, 39, 3, 294-308, https://doi.org/10.1016/j.foodres.2005.08.002 . [all data]

Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J., Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee, Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009 . [all data]

Yu and Zhang, 2010
Yu, A.-N.; Zhang, A.-D., The effect of pH on the total formation of aroma compounds produced by hearting a model system containing L-ascorbic acid with L-threonine/L-serine, Food Chem., 2010, 119, 1, 214-219, https://doi.org/10.1016/j.foodchem.2009.06.026 . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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