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Kovats - 2me5me-pyrazine

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2,5-Dimethylpyrazine Formula: C6H8N2 CAS#: 123-32-0 MW: 108.14 Odour Characteristic: Cocoa, Roasted nut, Roastbeef, Woody [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   895    DB-1¦J&W Scientific, Folsom, CA, USA¦    Robacker DC    J. Chem. Ecol.    1997    23:2897 911    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    988    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1306    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 1320    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 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.   Robacker, D.C., and Bartelt, R.J. 1997. Chemicals attractive to Mexican fruit fly from Klebsiella pneumoniae and Citrobacter freundii cultures sampled by solid-phase microextraction. J. Chem. Ecol. 23:2897-2915.   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.