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Kovats - 2-propylpyrazine



Bedoukain RussellIPM

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2-Propylpyrazine
2-Propylpyrazine
Formula:C7H10N2
CAS#:18138-03-9
MW:122.17
Odour Characteristic:Green, Nutty

[MS]  [Chemdraw





Dots surface:

Kovats   Column Type   Author   Journal   Year   Page
 
1447    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Maeztu L    J. Agric. Food Chem.    2001    49:5437
1447    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364

Reference(s)

Maeztu, L., Sanz, C., Andueza, S., De Pena, M.P., Bello, J., and Cid, C.C. 2001. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J. Agric. Food Chem. 49:5437-5444.
 
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 2023. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2023 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 15-October-2023