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Kovats - 2-ethyl-3me-pyrazine

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2-Ethyl-3-methylpyrazine Formula: C7H10N2 CAS#: 15707-23-0 MW: 122.17 Odour Characteristic: Nutty, Raw potato [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1001    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1076    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1400    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1402    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 1432    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.