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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-like, 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    1291    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    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) Bonvehi, 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. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.   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.