MilliporeSigma
All Photos(1)

Documents

W313203

Sigma-Aldrich

2-Isobutyl-3-methoxypyrazine

≥99%, FG

Sign Into View Organizational & Contract Pricing

Synonym(s):
2-methoxy-3-(2-methylpropyl)pyrazine, 2-methoxy-3-isobutylpyrazine
Empirical Formula (Hill Notation):
C9H14N2O
CAS Number:
Molecular Weight:
166.22
FEMA Number:
3132
EC Number:
Council of Europe no.:
11338
MDL number:
PubChem Substance ID:
Flavis number:
14.043
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥99%

refractive index

n20/D 1.49 (lit.)

density

0.99 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; vegetable; pepper

SMILES string

COc1nccnc1CC(C)C

InChI

1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3

InChI key

UXFSPRAGHGMRSQ-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

Compare Similar Items

View Full Comparison

Show Differences

1 of 4

This Item
W313602W330906W274704
vibrant-m

W313203

2-Isobutyl-3-methoxypyrazine

vibrant-m

W313602

2,3-Diethylpyrazine

vibrant-m

W330906

2-Methylpyrazine

vibrant-m

W274704

Methional

grade

FG, Halal, Kosher, Fragrance grade

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

fragrance allergen

no known allergens

fragrance allergen

-

fragrance allergen

no known allergens

fragrance allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

assay

≥99%

assay

≥98%

assay

≥99%

assay

≥97%

General description

2-Isobutyl-3-methoxypyrazine is the main characteristic flavor/aroma constituent of bell peppers. It is also found in fresh jalapeno peppers and baked potato.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

176.0 °F - closed cup

flash_point_c

80 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.

Visit the Document Library

Difficulty Finding Your Product Or Lot/Batch Number?

Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).

Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

Not Finding What You Are Looking For?

In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.

Request COA

Customers Also Viewed

Slide 1 of 7

1 of 7

Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
Duckham SC, et al.
Molecular Nutrition And Food Research, 45(5), 317-323 (2001)
Volatile components and pungency in fresh and processed Jalapeno peppers.
Huffman VL, et al.
Journal of Food Science, 43(6), 1809-1811 (1978)
Julie Roy et al.
Biophysical journal, 99(1), 218-226 (2010-07-27)
The mouse major urinary protein (MUP) has proved to be an intriguing test bed for detailed studies on protein-ligand recognition. NMR, calorimetric, and modeling investigations have revealed that the thermodynamics of ligand binding involve a complex interplay between competing enthalpic
Maria Staiano et al.
Biopolymers, 89(4), 284-291 (2007-12-22)
The effects of hydrostatic pressure on the structure and stability of porcine odorant-binding protein (pOBP) in the presence and absence of the odorant molecule 2-isobutyl-3-methoxypyrazine (IBMP) were studied by steady-state and time-resolved fluorescence spectroscopy as well as by molecular dynamics
Richard J Bingham et al.
Journal of the American Chemical Society, 126(6), 1675-1681 (2004-02-12)
In the present study we examine the thermodynamics of binding of two related pyrazine-derived ligands to the major urinary protein, MUP-I, using a combination of isothermal titration calorimetry (ITC), X-ray crystallography, and NMR backbone (15)N and methyl side-chain (2)H relaxation

Protocols

Separation of 2-Isopropyl-3-methoxypyrazine 20 ppt; 2-Isobutyl-3-methoxypyrazine; 2-Methylisoborneol; (±)-Geosmin 10 ppt

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service