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文件

243116

2-仲丁基-3-甲氧基吡嗪

Name: 2-仲丁基-3-甲氧基吡嗪
Brand: ALDRICH

99%

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About This Item

经验公式（希尔记法）:

C₉H₁₄N₂O

CAS号:

24168-70-5

分子量:

166.22

EC 号:

246-050-9

MDL编号:

MFCD00006136

UNSPSC代码:

12352100

PubChem化学物质编号:

24854599

NACRES:

NA.22

质量水平

100

检测方案

99%

折射率

n20/D 1.492 (lit.)

bp

50 °C/1 mmHg (lit.)

密度

0.996 g/mL at 25 °C

SMILES字符串

CCC(C)c1nccnc1OC

InChI

1S/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3

InChI key

QMQDJVIJVPEQHE-UHFFFAOYSA-N

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一般描述

2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.

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

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Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.

E R D Neta et al.

Journal of food science, 73(9), C632-C638 (2008-11-22)

Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP

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