Pyrazine, (2-phenylethyl)-
- Formula: C12H12N2
- Molecular weight: 184.2371
- IUPAC Standard InChI: InChI=1S/C12H12N2/c1-2-4-11(5-3-1)6-7-12-10-13-8-9-14-12/h1-5,8-10H,6-7H2
- IUPAC Standard InChIKey: LQWPAMNCTNMMDB-UHFFFAOYSA-N
- CAS Registry Number: 91391-83-2
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Pyrazine, phenethyl-; (2-Phenylethyl)pyrazine; Phenylethyl-pyrazine
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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, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-1 | 1552. | Zhang, Dorjpalam, et al., 1992 | 50. m/0.32 mm/1.5 μm, 2. K/min, 220. C @ 30. min; Tstart: 40. C |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-Innowax | 2367. | Adamiec, Rossner, et al., 2001 | 30. m/0.25 mm/0.25 μm, N2, 5. K/min; Tstart: 60. C; Tend: 220. C |
| Capillary | DB-Wax | 2351. | Kunert-Kirchhoff and Baltes, 1990 | He, 40. C @ 5. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 210. C |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
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]
Adamiec, Rossner, et al., 2001
Adamiec, J.; Rossner, J.; Velisek, J.; Cejpek, K.; Savel, J.,
Minor Strecker degradation products of phenylalanine and phenylglycine,
Eur. Food Res. Technol., 2001, 212, 2, 135-140, https://doi.org/10.1007/s002170000234
. [all data]
Kunert-Kirchhoff and Baltes, 1990
Kunert-Kirchhoff, J.; Baltes, W.,
Model reactions on roast arome formation. VII. Specific products of phenylalanine after cooking L-phenylalanine with D-glucose in a laboratory autoclave,
Z. Lebensm. Unters. Forsch., 1990, 190, 1, 9-13, https://doi.org/10.1007/BF01188255
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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