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MilliporeSigma

W320307

Sigma-Aldrich

5-Methylquinoxaline

≥99%, FG

Synonym(s):

Nutty oxaline

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About This Item

Empirical Formula (Hill Notation):
C9H8N2
CAS Number:
Molecular Weight:
144.17
FEMA Number:
3203
EC Number:
Council of Europe no.:
2271
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.028
NACRES:
NA.21

organoleptic:
burnt; coffee; corn; nutty; roasted
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
food allergen:
no known allergens

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
FDA 21 CFR 110

assay

≥99%

refractive index

n20/D 1.62 (lit.)

bp

120 °C/15 mmHg (lit.)

mp

20-21 °C (lit.)

density

1.125 g/mL at 25 °C

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General description

5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee.[1]

Application


  • Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.: This research, published in Bioscience, Biotechnology, and Biochemistry, identifies 5-methylquinoxaline as a novel compound that induces UCP1 in beige adipocytes, suggesting its potential application in metabolic studies and obesity treatment (Kawarasaki et al., 2022).

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

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Volatile components of roasted almonds: basic fraction.
Takei Y, et al.
Agricultural and Biological Chemistry, 38(3), 645-648 (1974)
Isolation and determination of ?-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
Daglia M, et al.
Journal of Agricultural and Food Chemistry, 55(22), 8877-8882 (2007)
Weerachat Sompong et al.
BMC complementary and alternative medicine, 15, 394-394 (2015-11-02)
Methylglyoxal (MG) is one of the most reactive glycating agents, which result the formation of advanced glycation end-products (AGEs) that have been implicated in the progression of age-related diseases. Inhibition of MG-induced AGE formation is the imperative approach for alleviating

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