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质量水平
检测方案
99%
形式
liquid
折射率
n20/D 1.5040 (lit.)
bp
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
WGK
WGK 3
闪点(°F)
closed cup
闪点(°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
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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