« Previous Compound2me3me-pyrazine    Next Compound2me3me-pyridine »

Kovats - 2me3me-pyrazine

Help

2,3-Dimethylpyrazine Formula: C6H8N2 CAS#: 5910-89-4 MW: 108.14 Odour: Baked, Meaty, Nutty, Coffee aroma, Caramel, Cocoa [MS]  [Behavioural function]

Dots surface:

List of the Retention Indices value(s) for 2,3-Dimethylpyrazine [2me3me-pyrazine] Kovats Column Type   Author   Journal   Year   Page   892    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 917    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 920    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1011    SPB-1701¦Supelco, Inc. Bellefonte, PA, USA¦    Negroni M    J. Agric. Food Chem.    2001    49:439 1315    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Bonvehí, J.S., and Coll, F.V. 2002. Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. J. Agric. Food Chem. 50:3743-3750.   Negroni, M., D’Agostina, A., and Arnoldi, A. 2001. Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. J. Agric. Food Chem. 49:439-445.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.