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安全信息

W324418

Sigma-Aldrich

2,3,5-三甲基吡嗪

≥99%, FCC, FG

别名:

马铃薯吡嗪

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About This Item

经验公式（希尔记法）:
C7H10N2
CAS号:
14667-55-1
分子量:
122.17
FEMA编号:
3244
EC 号:
238-712-0
欧洲委员会编号:
735
MDL编号:
MFCD00006145
UNSPSC代码:
12164502
PubChem化学物质编号:
24901581
Flavis编号:
14.019
NACRES:
NA.21
性状检查:
cocoa; musty; nutty; peanut; potato
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

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
FCC

方案

≥99%

折射率

n20/D 1.5040 (lit.)

沸点

171-172 °C (lit.)

密度

0.979 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

致敏芳香化合物

no known allergens

性状检查

cocoa; musty; nutty; peanut; potato

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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相关类别

一般描述

2，3，5-三甲基吡嗪是烤咖啡豆，熟米饭和豆浆中的挥发性风味成分。

象形图

FlameExclamation mark
GHS02,GHS07

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR6092
SHBQ0176
SHBN7036
SHBN5913
STBK1854

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Characterization of the volatile substances and aroma components from traditional soypaste.
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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)
Volatile flavor components of cooked rice
Yajima I, et al.
Agricultural and Biological Chemistry, 42(6), 1229-1233 (1978)
Joachim Morrens et al.
Neuron, 106(1), 142-153 (2020-02-07)
Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability
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
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