On May 8, 2009, Lojzova, Lenka; Riddellova, Katerina; Hajslova, Jana; Zrostlikova, Jitka; Schurek, Jakub; Cajka, Tomas published an article.Quality Control of 5,6,7,8-Tetrahydroquinoxaline The title of the article was Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. And the article contained the following:
Several methods have been developed for the anal. of substituted pyrazines and related substances in potato chips. Following separation/detection approaches (all employing head-space solid phase microextraction, HS-SPME, for volatiles sampling), have been critically assessed in our study:. (i) gas chromatog.-ion trap mass spectrometry (GC-ITMS),. (ii) gas chromatog.-time-of-flight mass spectrometry (GC-TOFMS);. (iii) comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC × GC-TOFMS). Although in none of the tested systems full chromatog. resolution of some isomeric pairs could be achieved, the use of GC × GC-TOFMS offered the best solution, mainly because of distinctly lower limits of quantification (LOQs) for all of 13 target alkylpyrazines. In addition to good performance characteristics, a non-target screening and tentative identification of altogether 46 N-containing heterocyclic compounds (pyrazines, pyrrols, pyridines, pyrrolidinones, and tetrahydropyridines) was also enabled. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Quality Control of 5,6,7,8-Tetrahydroquinoxaline
The Article related to pyrazine volatile aroma maillard reaction potato chip gc ms, Food and Feed Chemistry: Analysis and other aspects.Quality Control of 5,6,7,8-Tetrahydroquinoxaline
Referemce:
Quinoxaline – Wikipedia,
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