3,5-Dimethyl-6,7-dihydro-5H-cyclopentapyrazine

Formula: C₉H₁₂N₂
Molecular weight: 148.2050
IUPAC Standard InChI: InChI=1S/C9H12N2/c1-6-3-4-8-9(6)11-7(2)5-10-8/h5-6H,3-4H2,1-2H3
IUPAC Standard InChIKey: BSJXUYSXMSRKHW-UHFFFAOYSA-N
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: 5-methyl-2,3-(αmethyltrimethylene)pyrazine
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Gas Chromatography

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	BPX-5	1243.	Ames, Guy, et al., 2001	50. m/0.32 mm/0.25 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min
Capillary	DB-1	1194.	Kim, 2001	60. m/0.32 mm/1. μm, He, 40. C @ 5. min, 2. K/min; T_end: 220. C
Capillary	DB-1	1220.	Wu, Wang, et al., 2000	60. m/0.25 mm/1. μm, N2, 5. K/min, 200. C @ 30. min; T_start: 30. C

Van Den Dool and Kratz RI, polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1680.	Kim, 2001	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	Carbowax 20M	1676.	Vernin, Metzger, et al., 1992	He, 3. K/min; Column length: 50. m; Column diameter: 0.33 mm; T_start: 60. C; T_end: 200. C
Capillary	FFAP	1680.	Vernin, Metzger, et al., 1988	He, 60. C @ 5. min, 2. K/min; Column length: 50. m; Column diameter: 0.28 mm; T_end: 240. C

References

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Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743 . [all data]

Vernin, Metzger, et al., 1992
Vernin, G.; Metzger, J.; Boniface, C.; Murello, M.-H.; Siouffi, A.; Larice, J.-L.; Parkanyi, C., Kinetics and thermal degradation of the fructose-methionine Amadori intermediates. GC-MS/SPECMA data bank identification of volatile aroma compounds, Carbohyd. Res., 1992, 230, 1, 15-29, https://doi.org/10.1016/S0008-6215(00)90510-X . [all data]

Vernin, Metzger, et al., 1988
Vernin, G.; Metzger, J.; Obretenov, T.; Suon, K.-N.; Fraisse, D., GC/MS (EI,PCI,SIM)-data bank analysis of volatile compounds arising from thermal degradation of glucose-valine amadori intermediates in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 999-1028. [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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