2,3,5-Trimethyl-6-isopentylpyrazine


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

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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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5HP-5BPX-5BPX-5HP-1
Column length (m) 25.25.50.50.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.20.20.320.320.32
Phase thickness (μm) 1.1.0.250.501.5
Tstart (C) 40.40.35.40.40.
Tend (C) 280.280.250.280.220.
Heat rate (K/min) 5.5.4.4.2.
Initial hold (min)   3.  
Final hold (min) 5.5.10. 30.
I 1381.1381.1390.1406.1365.
ReferenceSolina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Oruna-Concha, Duckham, et al., 2001Aaslyng, Elmore, et al., 1998Zhang, Dorjpalam, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase SE-30
Column length (m) 50.
Carrier gas  
Substrate  
Column diameter (mm) 0.32
Phase thickness (μm) 0.25
Tstart (C) 50.
Tend (C) 240.
Heat rate (K/min) 4.
Initial hold (min)  
Final hold (min)  
I 1361.
ReferenceMisharina, Golovnya, et al., 1991
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes

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

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]

Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M., Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking, J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345 . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [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]

Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Yakovleva, V.N.; Vitt, S.V., Pyrazines formed in model glycerin-water systems, Russ. Chem. Bull. (Engl. Transl.), 1991, 40, 9, 1742-1748, https://doi.org/10.1007/BF00960396 . [all data]


Notes

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