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Kovats - 3,5-diethyl-2me-pyrazine

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3,5-Diethyl-2-methylpyrazine Formula: C9H14N2 CAS#: 18138-05-1 MW: 150.22 Odour Characteristic: Baked, Cocoa, Chocolate, Rum, Sweet, Roasted [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1137    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Counet C    J. Agric. Food Chem.    2002    50:2385 1160    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1524    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Counet, C., Callemien, D., Ouwerx, C., and Collin, S. 2002. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agri. Food Chem. 50:2385-2391.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.