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Kovats - 2me3me5me-pyrazine

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2,3,5-Trimethylpyrazine Formula: C7H10N2 CAS#: 14667-55-1 MW: 122.17 Odour Characteristic: Potato, Musty, Earthy, Cocoa, Roasted nuts, Peanut [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   999    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1000    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1233    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1291    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1387    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 1406    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 Reference(s) 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.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.