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Kovats - acetylpyrazine

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Acetylpyrazine Formula: C6H6N2O CAS#: 22047-25-2 MW: 122.12 Odour Characteristic: Nutty, Roasty, Popcorn-like [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1022    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1135    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1615    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1638    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 1650    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.   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.