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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Van Den Dool and Kratz RI, non-polar column, custom temperature program
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 |
|---|---|---|---|
| Active phase | SPB-5 | DB-5 | BPX-5 |
| Column length (m) | 30. | 50. | 50. |
| Carrier gas | He | He | |
| Substrate | |||
| Column diameter (mm) | 0.53 | 0.32 | 0.32 |
| Phase thickness (μm) | 1.5 | 0.5 | 0.5 |
| Program | 40C(1min) => 6C/min => 180C => 20C/min => 280C | oC(5min) => 60C/min => 60C (5min) => 4C/min => 250C | OC => 60C/min => 60C(5min) => 4C/min => 250C(20min) |
| I | 1185. | 1166. | 1167. |
| Reference | Majcher and Jelen, 2007 | Parker, Hassell, et al., 2000 | Owens J.D., Allagheny N., et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E.,
Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours,
J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r
. [all data]
Owens J.D., Allagheny N., et al., 1997
Owens J.D.; Allagheny N.; Kipping G.; Ames J.M.,
Formation of volatile compounds during Bacillus subtilis fermentation of soya beans,
J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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