W313602

2,3-Diethylpyrazine

≥98%, FG

• 동의어(들): Shoyu pyrazine
• 실험식(Hill 표기법): C₈H₁₂N₂
• CAS Number: 15707-24-1
• Molecular Weight: 136.19
• FEMA Number: 3136
• EC Number: 239-800-1
• 유럽평의회 번호: 534
• MDL number: MFCD00006151
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24901482
• 플래비스(Flavis) 번호: 14.005
• NACRES: NA.21

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• 규정 준수: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 110
• 분석: ≥98%
• refractive index: n20/D 1.5 (lit.)
• bp: 180-182 °C (lit.)
• density: 0.963 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 감각 수용성의: green; nutty; pepper
• SMILES string: 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

설명

일반 설명

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

애플리케이션

• 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).

안전성 정보

• 픽토그램: GHS05,GHS07
• 신호어: Danger
• 유해 및 위험 성명서: H315,H318,H335
• 예방조치 성명서: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• Hazard Classifications: Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3
• 표적 기관: Respiratory system
• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 3
• Flash Point (°F): 159.8 °F - closed cup
• Flash Point (°C): 71 °C - closed cup
• 개인 보호 장비: Eyeshields, Gloves, type ABEK (EN14387) respirator filter