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Merck
CN

W313203

2-异丁基-3-甲氧基吡嗪

≥99%, FG

别名:

2-甲氧基-3-(2-甲基丙基)吡嗪, 2-甲氧基-3-异丁基吡嗪

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关于此项目

经验公式（希尔记法）:
C9H14N2O
化学文摘社编号:
24683-00-9
分子量:
166.22
FEMA Number:
3132
Council of Europe no.:
11338
UNSPSC Code:
12164502
PubChem Substance ID:
24901478
Flavis number:
14.043
EC Number:
246-402-1
NACRES:
NA.21
MDL number:
MFCD00006128
Organoleptic:
green; vegetable; pepper
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

主要文件

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SMILES string

COc1nccnc1CC(C)C

InChI key

UXFSPRAGHGMRSQ-UHFFFAOYSA-N

InChI

1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3

biological source

synthetic

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

assay

≥99%

refractive index

n20/D 1.49 (lit.)

density

0.99 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; vegetable; pepper

Quality Level

300, 400

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相关类别

General description

2-异丁基-3-甲氧基吡嗪是甜椒的主要风味/香气成分。它也存在于新鲜的墨西哥胡椒和烤土豆中。

Application


  • RIFM香料成分安全性评价，2-异丁基-3-甲氧基吡嗪，中国科学院登记号24683-00-9。：该安全性评估审查了2-异丁基-3-甲氧基吡嗪的毒理学数据，确保其在香料中的安全使用（Api et al., 2024）。

  • 对葡萄藤进行源库操作对葡萄浆果和葡萄酒中的黄酮类化合物以及香气有重大影响，这些影响超出了浆果中糖分积累的变化。：本文讨论了2-异丁基-3-甲氧基吡嗪对葡萄酒香气的影响，重点讨论了农业实践及其对葡萄品质的影响（Martínez-Lüscher and Kurtural, 2023）。

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

存储类别

10 - Combustible liquids

wgk

WGK 3

flash_point_f

176.0 °F - closed cup

flash_point_c

80 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT5668
SHBT2908
SHBQ3901
SHBP7370
SHBN7207

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Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
Duckham SC, et al.
Molecular Nutrition And Food Research, 45(5), 317-323 (2001)
Volatile components and pungency in fresh and processed Jalapeno peppers.
Huffman VL, et al.
Journal of Food Science, 43(6), 1809-1811 (1978)
Julie Roy et al.
Biophysical journal, 99(1), 218-226 (2010-07-27)
The mouse major urinary protein (MUP) has proved to be an intriguing test bed for detailed studies on protein-ligand recognition. NMR, calorimetric, and modeling investigations have revealed that the thermodynamics of ligand binding involve a complex interplay between competing enthalpic
Maria Staiano et al.
Biopolymers, 89(4), 284-291 (2007-12-22)
The effects of hydrostatic pressure on the structure and stability of porcine odorant-binding protein (pOBP) in the presence and absence of the odorant molecule 2-isobutyl-3-methoxypyrazine (IBMP) were studied by steady-state and time-resolved fluorescence spectroscopy as well as by molecular dynamics
Steven T Lund et al.
Science (New York, N.Y.), 311(5762), 804-805 (2006-02-14)
Volatile organic compounds are important flavor components of finished wines. In addition to winemaking practices, which shape wine quality, cultivation of the grape berries in the vineyard each season affects the production of volatile organic compounds as well as other
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实验方案

Standard Methods 6040D: GC Analysis of Geosmin and 2-MIB on SLB®-5ms after SPME using 50/30 µm DVB/Carboxen/PDMS Fiber

Separation of 2-Isopropyl-3-methoxypyrazine 20 ppt; 2-Isobutyl-3-methoxypyrazine; 2-Methylisoborneol; (±)-Geosmin 10 ppt

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