Pyrazine, 2,5-dimethyl-3-propyl-
- Formula: C9H14N2
- Molecular weight: 150.2209
- IUPAC Standard InChI: InChI=1S/C9H14N2/c1-4-5-9-8(3)10-6-7(2)11-9/h6H,4-5H2,1-3H3
- IUPAC Standard InChIKey: ARRSOXMGLBJPNV-UHFFFAOYSA-N
- CAS Registry Number: 18433-97-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Other names: 2-Propyl-3,6-dimethylpyrazine; 2,5-Dimethyl-3-propylpyrazine; 3,6-Dimethyl-2-propylpyrazine; 2,5-Dimethyl-3-pyropylpyrazine
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Van Den Dool and Kratz RI, non-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 |
|---|---|---|---|---|
| Active phase | HP-5 | HP-5 | HP-1 | SE-30 |
| Column length (m) | 25. | 25. | 50. | 50. |
| Carrier gas | He | He | ||
| Substrate | ||||
| Column diameter (mm) | 0.2 | 0.2 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 1. | 1.5 | 0.25 |
| Tstart (C) | 40. | 40. | 40. | 50. |
| Tend (C) | 280. | 280. | 220. | 240. |
| Heat rate (K/min) | 5. | 5. | 2. | 4. |
| Initial hold (min) | ||||
| Final hold (min) | 5. | 5. | 30. | |
| I | 1131. | 1131. | 1141. | 1163. |
| Reference | Solina, Baumgartner, et al., 2005 | Solina, Baumgartner, et al., 2005 | Zhang, Dorjpalam, et al., 1992 | Misharina, Golovnya, et al., 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | 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]
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
Go To: Top, Van Den Dool and Kratz RI, non-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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