Pyrazine, 3,5-diethyl-2-methyl-
- Formula: C9H14N2
- Molecular weight: 150.2209
- IUPAC Standard InChI: InChI=1S/C9H14N2/c1-4-8-6-10-7(3)9(5-2)11-8/h6H,4-5H2,1-3H3
- IUPAC Standard InChIKey: MRWLZECVHMHMGI-UHFFFAOYSA-N
- CAS Registry Number: 18138-05-1
- 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-Methyl-3,5-diethylpyrazine; 2,6-Diethyl-3-methylpyrazine; 2,6-Diethyl-5-methylpyrazine; 3,5-Diethyl-2-methylpyrazine
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- Other data available:
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Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-Innowax | FFAP | HP-Innowax | DB-Wax | FFAP |
| Column length (m) | 15. | 30. | 50. | 30. | 30. |
| Carrier gas | Helium | Nitrogen | Helium | He | N2 |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.20 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.33 | 0.25 | 0.5 |
| Tstart (C) | 40. | 35. | 50. | 50. | 35. |
| Tend (C) | 250. | 250. | 250. | 230. | 320. |
| Heat rate (K/min) | 3. | 4. | 10. | 4. | 4. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 45. | 6. | 15. | 45. | |
| I | 1466. | 1509. | 1481. | 1469. | 1509. |
| Reference | Puvipirom and Chaisei, 2012 | Budryn, Nebesny, et al., 2011 | Du, Clery, et al., 2008 | Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007 | Nebesny, Budryn, et al., 2007 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | TC-Wax | HP-Wax | Carbowax 20M |
| Column length (m) | 60. | 60. | 50. |
| Carrier gas | N2 | He | Hydrogen |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.25 | 0.20 |
| Phase thickness (μm) | 0.25 | 0.5 | |
| Tstart (C) | 70. | 40. | 50. |
| Tend (C) | 220. | 190. | 200. |
| Heat rate (K/min) | 3. | 3. | 1. |
| Initial hold (min) | 6. | ||
| Final hold (min) | 40. | 35. | |
| I | 1501. | 1524. | 1491. |
| Reference | Ishizaki, Tachihara, et al., 2005 | Sanz, Ansorena, et al., 2001 | Wu, Liou, et al., 1987 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S.,
Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
Int. Food Res. J., 2012, 19, 2, 583-588. [all data]
Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W.,
HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]
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]
Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations, 2007
Characterization of Pyrazines in Some Chinese Liquors; Their Approximate Concentrations,
W. Fan; Y. Xu; Y. Zhang,
J. Agric. Food Chem., 2007, 55, 9956-9962. [all data]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Ishizaki, Tachihara, et al., 2005
Ishizaki, S.; Tachihara, T.; Tamura, H.; Yanai, T.; Kitahara, T.,
Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis,
Flavour Fragr. J., 2005, 20, 6, 562-566, https://doi.org/10.1002/ffj.1484
. [all data]
Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C.,
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee,
J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r
. [all data]
Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W.,
Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage,
J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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