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Kovats - 2me3me5me6me-pyrazine

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2,3,5,6-Tetramethylpyrazine Formula: C8H12N2 CAS#: 1124-11-4 MW: 136.19 Odour Characteristic: Chocolate, Cocoa, Coffee, Nutty, Roasted [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1068    DB-1¦J&W Scientific, Folsom, CA, USA¦    Kawai T    J. Agric. Food Chem.    1991    39:770 1085    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1174    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1438    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 1468    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1474    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   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.   Kawai, T., Ishida, Y., Kakiuchi, H., Ikeda, N., Higashida, T., and Nakamura, S. 1991. Flavor components of dried squid. J. Agric. Food Chem. 39:770-777.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.