W313602

2,3-ジエチルピラジン

≥98%, FG

• 別名: Shoyu pyrazine
• 実験式（ヒル表記法）: C₈H₁₂N₂
• CAS番号: 15707-24-1
• 分子量: 136.19
• FEMA番号: 3136
• EC Number: 239-800-1
• 欧州評議会番号: 534
• MDL番号: MFCD00006151
• UNSPSCコード: 12164502
• PubChem Substance ID: 24901482
• Flavis 番号: 14.005
• NACRES: NA.21
• 官能: green; nutty; pepper
• グレード: FG; Fragrance grade; Halal; Kosher
• 由来生物: synthetic
• 認証: follows IFRA guidelines; meets purity specifications of JECFA
• 食物アレルゲン: no known allergens

特性

• 由来生物: synthetic
• 品質水準: 400
• グレード: FG; Fragrance grade; Halal; Kosher
• 認証: follows IFRA guidelines; meets purity specifications of JECFA
• 法規制遵守: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 110
• アッセイ: ≥98%
• 屈折率: n20/D 1.5 (lit.)
• bp: 180-182 °C (lit.)
• 密度: 0.963 g/mL at 25 °C (lit.)
• アプリケーション: flavors and fragrances
• 文書: see Safety & Documentation for available documents
• 食物アレルゲン: no known allergens
• 官能: green; nutty; pepper
• SMILES記法: CCc1nccnc1CC
• InChI: 1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3
• InChI Key: GZXXANJCCWGCSV-UHFFFAOYSA-N

詳細

詳細

2,3-Diethylpyrazine has been identified as one of the volatile flavor constituents in roasted coffee beans, roasted sesame seeds and baked potato.

アプリケーション

• Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.: This research explores the formation of pyrazines, including 2,3-diethylpyrazine, through the reactions of methionine and glucose, providing insights into the pathways and mechanisms involved in the generation of these compounds which are crucial for food flavoring (Deng et al., 2022).

安全性情報

• ピクトグラム: GHS05,GHS07
• シグナルワード: Danger
• 危険有害性情報: H315,H318,H335
• 注意書き: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• 危険有害性の分類: Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3
• ターゲットの組織: Respiratory system
• 保管分類コード: 10 - Combustible liquids
• WGK: WGK 3
• 引火点(°F): 159.8 °F - closed cup
• 引火点(℃): 71 °C - closed cup
• 個人用保護具 (PPE): Eyeshields, Gloves, type ABEK (EN14387) respirator filter