所有图片(1)
About This Item
经验公式（希尔记法）:
C7H10N2
CAS号:
分子量:
122.17
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
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质量水平
方案
99%
表单
liquid
折射率
n20/D 1.5040 (lit.)
沸点
171-172 °C (lit.)
密度
0.979 g/mL at 25 °C (lit.)
SMILES字符串
Cc1cnc(C)c(C)n1
InChI
1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
InChI key
IAEGWXHKWJGQAZ-UHFFFAOYSA-N
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一般描述
2,3,5-Trimethylpyrazine is present in brown cheese.
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
129.2 °F - closed cup
闪点(°C)
54 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
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