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16315

Supelco

2-Ethyl-3-methylpyrazine

analytical standard

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About This Item

Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
15707-23-0
Molecular Weight:
122.17
EC Number:
239-799-8
MDL number:
MFCD00006150
UNSPSC Code:
85151701
PubChem Substance ID:
329751183
NACRES:
NA.24

grade

analytical standard

Assay

≥98.5% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤0.3 wt. % water

refractive index

n20/D 1.502-1.505
n20/D 1.503 (lit.)

bp

57 °C/10 mmHg (lit.)

density

0.987 g/mL at 25 °C

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCc1nccnc1C

InChI

1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3

InChI key

LNIMMWYNSBZESE-UHFFFAOYSA-N

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General description

2-Ethyl-3-methylpyrazine is a odorant. It contributes in the flavour of the crust of wheat bread.

Application

It was used in GC profiling of Maillard reaction products extracted from boiled pork juice, in a study performed to understand the inhibition of formation of carcinogenic heterocyclic aromatic amines by naturally occurring organosulfur compound diallyl disulfide.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302,H315,H319,H335

Precautionary Statements

P261 - P305 + P351 + P338

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.0 °F - closed cup

Flash Point(C)

58.9 °C - closed cup

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
BCBZ4369
BCBQ9616V

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Identification of the volatile flavour compounds of wheat bread crust?comparison with rye bread crust.
Schieberle, Peter, and Werner Grosch
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 180.6, 474-478 (1985)
Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice.
Tsai SJ1, Jenq SN, Lee H
Mutagenesis, 11(3), 235-240 (1996)

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