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W320307

Sigma-Aldrich

5-Methylquinoxaline

≥99%, FG

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Synonym(s):
Nutty oxaline
Empirical Formula (Hill Notation):
C9H8N2
CAS Number:
13708-12-8
Molecular Weight:
144.17
FEMA Number:
3203
EC Number:
237-246-5
Council of Europe no.:
2271
MDL number:
MFCD00012335
UNSPSC Code:
12164502
PubChem Substance ID:
24901551
Flavis number:
14.028
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

burnt; coffee; corn; nutty; roasted

SMILES string

Cc1cccc2nccnc12

InChI

1S/C9H8N2/c1-7-3-2-4-8-9(7)11-6-5-10-8/h2-6H,1H3

InChI key

CQLOYHZZZCWHSG-UHFFFAOYSA-N

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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.

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
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

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

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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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)
Volatile components of roasted almonds: basic fraction.
Takei Y, et al.
Agricultural and Biological Chemistry, 38(3), 645-648 (1974)
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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