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Application of Liquid Chromatography-Nuclear Magnetic Resonance Spectroscopy for the Identification of Ethyldimethylpyrazine, a Food Flavouring Agent

Application of Liquid Chromatography-Nuclear Magnetic Resonance Spectroscopy for the Identification of Ethyldimethylpyrazine, a Food Flavouring Agent

Naoki Sugimoto, Chikako Yomota, Noriko Furusho, Kyoko Sato, Takeshi Yamazaki, Kenichi Tanamoto

Food Addit Contam. 2006 Dec;23(12):1253-9.

PMID: 17118867

Abstract:

The application of liquid chromatography-nuclear magnetic resonance spectroscopy (LC-NMR) for the direct identification of ethyldimethylpyrazine, a food flavouring agent, has been studied. The commercial product is a mixture of two regio-isomers, 2-ethyl-3,5-dimethylpyrazine (1) and 2-ethyl-3,6-dimethylpyrazine (2); however, the exact composition of the mixture is unknown. Structural characterization by LC-MS and GC-MS was not possible because both regio-isomers yield the same molecular related ion and ion fragmentation. To rapidly identify the two regio-isomers, the product was analyzed by LC-NMR with on-flow and fraction loop modes. From the results, the structure elucidations of the two regio-isomers could be carried out without the need to isolate the isomers by the usual procedures.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP27043056	2-Ethyl-3,5(6)-dimethylpyrazine, mixture of isomers		27043-05-6	Price

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