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W314900

Sigma-Aldrich

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

≥95%, FG

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Synonym(s):
2-ethyl-3,5(or 6)-dimethylpyrazine
Empirical Formula (Hill Notation):
C8H12N2
CAS Number:
Molecular Weight:
136.19
FEMA Number:
3149
Council of Europe no.:
2246
PubChem Substance ID:
Flavis number:
14.100
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

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

Assay

≥95%

refractive index

n20/D 1.5015 (lit.)

bp

180-181 °C (lit.)

density

0.965 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

chocolate; hazelnut; nutty; peanut; roasted

SMILES string

CCc1ncc(C)nc1C.CCc2nc(C)cnc2C

InChI

1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3

InChI key

BOFLOMVCGPWPQC-UHFFFAOYSA-N

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This Item
W327301W327204W324426
2,6-Dimethylpyrazine ≥98%, FG

Sigma-Aldrich

W327301

2,6-Dimethylpyrazine

2,5-Dimethylpyrazine ≥98%, FG

Sigma-Aldrich

W327204

2,5-Dimethylpyrazine

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines

assay

≥95%

assay

≥98%

assay

≥98%

assay

≥95%

refractive index

n20/D 1.5015 (lit.)

refractive index

-

refractive index

n20/D 1.502 (lit.)

refractive index

n20/D 1.5040 (lit.)

bp

180-181 °C (lit.)

bp

154 °C (lit.)

bp

155 °C (lit.)

bp

171-172 °C (lit.)

General description

2-Ethyl-3(5 or 6)-dimethylpyrazine, a mixture of isomers are odor-active pyrazine compounds that are typically found in roasted foods formed due to Maillard reaction and pyrolysis of serine and threonine.

Biochem/physiol Actions

Taste at 5 ppm

Other Notes

Natural occurrence: Burley and Virginia tobacco, cocoa, coffee, cooked beef, peanut, Swiss cheese.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

156.2 °F

Flash Point(C)

69 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Customers Also Viewed

Slide 1 of 5

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Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Mosciano, G.
Perfumer & Flavorist, 30, 57-57 (2005)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 41-41 (2005)

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