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Merck
CN
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文件

安全信息

W324426

Sigma-Aldrich

2,3,5-三甲基吡嗪

greener alternative

natural, ≥95%, FG

别名:

Potato pyrazine

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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
MDL编号:
MFCD00006145
UNSPSC代码:
12164502
PubChem化学物质编号:
24901582
Flavis编号:
14.019
NACRES:
NA.21

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

400

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

检测方案

≥95%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

杂质

≤0.3% water

折射率

n20/D 1.5040 (lit.)

bp

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

环保替代产品分类

, Aligned

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-Trimethylpyrazine is a volatile organic flavor component of roasted coffee beans , cooked rice and soy paste. It has baked goods, roasted barley, cocoa, coffee, popcorn, baked potatoes, roasted peanut like odor.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

应用

2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.

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

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

新产品

分析证书(COA)

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Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient
Burdock GA and Carabin IG
Regulatory Toxicology and Pharmacology, 50(3), 303-312 (2008)
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(1-2), 57-65 (2004)
Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves
Zhou L, et al.
Food & Function, 7(6), 2574-2581 (2016)
Characterization of the volatile substances and aroma components from traditional soypaste.
Zhang Y, et al.
Molecules (Basel), 15(5), 3421-3427 (2010)
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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