Pyrazine, 2,6-diethyl-

Formula: C₈H₁₂N₂
Molecular weight: 136.1943
IUPAC Standard InChI: InChI=1S/C8H12N2/c1-3-7-5-9-6-8(4-2)10-7/h5-6H,3-4H2,1-2H3
IUPAC Standard InChIKey: QDWOWLUANUBTGE-UHFFFAOYSA-N
CAS Registry Number: 13067-27-1
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: 2,6-Diethylpyrazine
Permanent link for this species. Use this link for bookmarking this species for future reference.
Information on this page:
Other data available:
- Mass spectrum (electron ionization)
- Gas Chromatography
Options:
- Switch to calorie-based units

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

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	BPX-5	DB-5MS	DB-1	BPX-5
Column length (m)	50.	50.	60.	60.	50.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.32	0.325
Phase thickness (μm)	0.5	0.25	0.25	1.	0.5
T_start (C)	60.	60.	40.	40.	20.
T_end (C)	250.	250.	200.	220.	250.
Heat rate (K/min)	4.	4.	3.	2.	4.
Initial hold (min)	5.	5.	5.	5.	2.
Final hold (min)	10.	10.	60.		10.
I	1089.	1089.	1081.	1057.	1090.
Reference	Ames, Guy, et al., 2001	Ames, Guy, et al., 2001, 2	Baek, Kim, et al., 2001	Kim, 2001	Hill, Isaacs, et al., 1999
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary
Active phase	BPX-5
Column length (m)	50.
Carrier gas	He
Substrate
Column diameter (mm)	0.325
Phase thickness (μm)	0.5
T_start (C)	20.
T_end (C)	250.
Heat rate (K/min)	4.
Initial hold (min)	2.
Final hold (min)	10.
I	1096.
Reference	Hill, Isaacs, et al., 1999
Comment	MSDC-RI

References

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

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, Guy, et al., 2001, 2
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]

Baek, Kim, et al., 2001
Baek, H.H.; Kim, C.J.; Ahn, B.H.; Nam, H.S.; Cadwallader, K.R., Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein, J. Agric. Food Chem., 2001, 49, 2, 790-793, https://doi.org/10.1021/jf000609j . [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]

Hill, Isaacs, et al., 1999
Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M., Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system, J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z . [all data]

Notes

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

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
Customer support for NIST Standard Reference Data products.