2,3-Dimethyl-5-ethylpyrazine

Formula: C₈H₁₂N₂
Molecular weight: 136.1943
IUPAC Standard InChI: InChI=1S/C8H12N2/c1-4-8-5-9-6(2)7(3)10-8/h5H,4H2,1-3H3
IUPAC Standard InChIKey: CIBKSMZEVHTQLG-UHFFFAOYSA-N
CAS Registry Number: 15707-34-3
Chemical structure:
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Other names: 2,3-dimethyl-6-ethylpyrazine; 2-ethyl-5,6-dimethylpyrazine; 5,6-Dimethyl-2-ethylpyrazine; 6-Ethyl-2,3-dimethylpyrazine; Pyrazine, 6-ethyl-2,3-dimethyl; 5-Ethyl-2,3-dimethylpyrazine
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Information on this page:
Other data available:
- Mass spectrum (electron ionization)
- Gas Chromatography
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Normal alkane 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	Ultra-1	HP-5	MDN-5	MDN-5	HP-5
Column length (m)	50.	50.	60.	60.	50.
Carrier gas	Helium	Helium	He	He
Substrate
Column diameter (mm)	0.20	0.20	0.25	0.25	0.32
Phase thickness (μm)	0.33	0.33	0.25	0.25	0.52
T_start (C)	50.	50.	40.	40.	35.
T_end (C)	280.	280.	270.	270.	250.
Heat rate (K/min)	2.	10.	4.	4.	2.
Initial hold (min)			4.	4.	15.
Final hold (min)	20.	8.5	5.	5.	45.
I	1057.	1087.	1088.	1090.	1090.
Reference	Du, Clery, et al., 2008	Du, Clery, et al., 2008	van Loon, Linssen, et al., 2005	van Loon, Linssen, et al., 2005	Boylston and Viniyard, 1998
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Packed	Capillary
Active phase	SE-54	OV-101
Column length (m)	3.	50.
Carrier gas		N2
Substrate	Chromosorb G AW DMCS (100-120 mesh)
Column diameter (mm)		0.22
Phase thickness (μm)
T_start (C)	50.	80.
T_end (C)	230.	200.
Heat rate (K/min)	6.	2.
Initial hold (min)	2.
Final hold (min)	10.
I	1084.	1066.
Reference	Schieberle, 1991	Mihara and Masuda, 1987
Comment	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes

Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J., Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae), J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d . [all data]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]

Schieberle, 1991
Schieberle, P., Primary odorants in popcorn, J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030 . [all data]

Mihara and Masuda, 1987
Mihara, S.; Masuda, H., Correlation between molecular structures and retention indices of pyrazines, J. Chromatogr., 1987, 402, 309-317, https://doi.org/10.1016/0021-9673(87)80029-8 . [all data]

Notes

Go To: Top, Normal alkane 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
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