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Kovats - acetylpyrazine






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

[MS]  [Chemdraw





Dots surface:

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.
 

 
Citation: El-Sayed AM 2012. The Pherobase: Database of Insect Pheromones and Semiochemicals. <http://www.pherobase.com>.
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