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Kovats - 3,5-diethyl-2me-pyrazine



Bedoukain RussellIPM

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3,5-Diethyl-2-methylpyrazine
3,5-Diethyl-2-methylpyrazine
Formula:C9H14N2
CAS#:18138-05-1
MW:150.22
Odour:Baked, Cocoa, Chocolate, Rum, Sweet, Roasted

[MS




Dots surface:

List of the Retention Indices value(s) for 3,5-Diethyl-2-methylpyrazine [3,5-diethyl-2me-pyrazine]


Kovats Column Type   Author   Journal   Year   Page
 
1137    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Counet C    J. Agric. Food Chem.    2002    50:2385
1160    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252
1524    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364

Reference(s)

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.
 
Counet, C., Callemien, D., Ouwerx, C., and Collin, S. 2002. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem. 50:2385-2391.
 
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.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024