所有图片(1)
别名:
乙基吡嗪
经验公式（希尔记法）:
C6H8N2
CAS号:
分子量:
108.14
FEMA编号:
3281
Beilstein:
108200
EC 号:
欧洲委员会编号:
2213
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.022
NACRES:
NA.21
推荐产品
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
检测方案
≥98%
折射率
n20/D 1.498 (lit.)
bp
152-153 °C (lit.)
密度
0.984 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; woody; roasted
SMILES字符串
CCc1cnccn1
InChI
1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3
InChI key
KVFIJIWMDBAGDP-UHFFFAOYSA-N
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一般描述
2-乙基吡嗪是一种挥发性香味化合物，主要在烘焙咖啡豆或烘焙芝麻等食品中形成，这是由于烘焙过程中糖与蛋白质发生美拉德反应所致。
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3
WGK
WGK 3
闪点(°F)
109.0 °F
闪点(°C)
42.78 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
实验方案
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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