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Kovats - pyrazine

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Pyrazine Formula: C4H4N2 CAS#: 290-37-9 MW: 80.09 Odour: Pungent, Sweet, Corn, Roasted hazelnut [MS]  [Behavioural function]  [Occurrence in plant]

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List of the Retention Indices value(s) for Pyrazine [pyrazine] Kovats Column Type   Author   Journal   Year   Page   732    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 734    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 822    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1129    OV-351¦Ohio Valley, OH, USA¦    Bonvehi JS    J. Agric. Food Chem.    2002    50:3743 1215    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   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.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.