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Kovats - 2me-pyrazine

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2-Methylpyrazine Formula: C5H6N2 CAS#: 109-08-0 MW: 94.11 Odour Characteristic: Nutty, Roasty, Cocoa, Chocolate [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   825    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Siegmund B    Food Chem.    2004    84:367 826    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    826    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 827    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1251    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Siegmund, B., and Murkovic, M. 2004. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds). Food Chem. 84:367-374.   Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.