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Kovats - 2-ethyl-6me-pyrazine

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2-Ethyl-6-methylpyrazine Formula: C7H10N2 CAS#: 13925-03-6 MW: 122.17 Odour: Roasted, Nutty, Cocoa [MS]  [Occurrence in plant]

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List of the Retention Indices value(s) for 2-Ethyl-6-methylpyrazine [2-ethyl-6me-pyrazine] Kovats Column Type   Author   Journal   Year   Page   1003    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1071    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1381    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1411    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 1415    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Yanagimoto K    J. Agric. Food Chem.    2004    52:592 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Yanagimoto, K., Ochi, H., Lee, K.-G., and Shibamoto, T. 2004. Antioxidative activities of fractions obtained from brewed coffee. J. Agric. Food Chem. 52:592-596.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.