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Kovats - 2-vinylpyrazine

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2-Vinylpyrazine Formula: C6H6N2 CAS#: 4177-16-6 MW: 106.13 Odour Characteristic: Nutty, Green [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   901    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1997    45:837 1017    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1429    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1467    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Maeztu L    J. Agric. Food Chem.    2001    49:5437 1467    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.   Buttery, R.G., Ling, L.C., and Stern, D.J. 1997. Studies on popcorn aroma and flavor volatiles. J. Agric. Food Chem. 45:837-843.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.