所有图片(1)
About This Item
经验公式（希尔记法）:
C8H12N2
CAS号:
分子量:
136.19
FEMA编号:
3136
EC 号:
欧洲委员会编号:
534
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.005
NACRES:
NA.21
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110
检测方案
≥98%
折射率
n20/D 1.5 (lit.)
bp
180-182 °C (lit.)
密度
0.963 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
green; nutty; pepper
SMILES字符串
CCc1nccnc1CC
InChI
1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3
InChI key
GZXXANJCCWGCSV-UHFFFAOYSA-N
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一般描述
2,3-Diethylpyrazine has been identified as one of the volatile flavor constituents in roasted coffee beans, roasted sesame seeds and baked potato.
应用
- Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.: This research explores the formation of pyrazines, including 2,3-diethylpyrazine, through the reactions of methionine and glucose, providing insights into the pathways and mechanisms involved in the generation of these compounds which are crucial for food flavoring (Deng et al., 2022).
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - 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, Gloves, type ABEK (EN14387) respirator filter
Chemistry of baked potato flavor. 1. Pyrazines and thiazoles indentified in the volatile flavor of baked potato.
Coleman EC & Ho CT.
Journal of Agricultural and Food Chemistry, 28(1), 66-68 (1980)
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography?time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1), 57-65 (2004)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)
实验方案
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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