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W330906

Sigma-Aldrich

2-Methylpyrazine

≥99%, FCC, FG

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Synonym(s):
2-methyl-1,4-diazine
Empirical Formula (Hill Notation):
C5H6N2
CAS Number:
Molecular Weight:
94.11
FEMA Number:
3309
Beilstein/REAXYS Number:
105778
EC Number:
Council of Europe no.:
2270
MDL number:
PubChem Substance ID:
Flavis number:
14.027
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
FCC

assay

≥99%

refractive index

n20/D 1.504 (lit.)

bp

135 °C/761 mmHg (lit.)

mp

−29 °C (lit.)

density

1.03 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

musty; nutty; peanut

SMILES string

Cc1cnccn1

InChI

1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3

InChI key

CAWHJQAVHZEVTJ-UHFFFAOYSA-N

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1 of 4

This Item
PHR1223W328103W325007
vibrant-m

W330906

2-Methylpyrazine

vibrant-m

PHR1223

2-Methylpyrazine

vibrant-m

W328103

2-Ethylpyrazine

vibrant-m

W325007

2-Acetyl-3-ethylpyrazine

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

food allergen

no known allergens

organoleptic

musty; nutty; peanut

organoleptic

-

organoleptic

cocoa; musty; nutty; woody; roasted

organoleptic

cocoa; musty; nutty; woody

grade

FG, Halal, Kosher, Fragrance grade

grade

certified reference material, pharmaceutical secondary standard

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

-

biological source

synthetic

biological source

synthetic

assay

≥99%

assay

-

assay

≥98%

assay

98%

General description

2-Methylpyrazine is one of the major flavor volatiles reported in rice cakes, roasted peanuts and soybean products.

pictograms

FlameExclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

122.0 °F

flash_point_c

50 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Customers Also Viewed

Slide 1 of 10

1 of 10

Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Warner KJH, et al.
Journal of Food Science, 61(2), 469-472 (1996)
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)

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