所有图片(1)
别名:
3,5或6-异丙基-2-甲氧基吡嗪
经验公式（希尔记法）:
C8H12N2O
CAS号:
分子量:
152.19
FEMA编号:
3358
EC 号:
欧洲委员会编号:
11344
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.121
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
检测方案
≥98%
折射率
n20/D 1.495 (lit.)
密度
0.996 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; earthy; pea; pepper
SMILES字符串
COc1cnc(cn1)C(C)C.COc2cncc(n2)C(C)C.COc3nccnc3C(C)C
InChI
1S/3C8H12N2O/c1-6(2)7-4-10-8(11-3)5-9-7;1-6(2)7-4-9-5-8(10-7)11-3;1-6(2)7-8(11-3)10-5-4-9-7/h3*4-6H,1-3H3
InChI key
MQHZLANELJKBBO-UHFFFAOYSA-N
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一般描述
2-Methoxy-3(5or 6)-isopropylpyrazine is a mixture of positional isomers commonly used as a flavoring agent in the food industry. Pyrazine derivatives exhibit a wide variety of aromas in food. For instance, 2-methoxy-3-isopropyl pyrazine produces a green pea odor and earthy and beany flavors . In addition, they are naturally found in coffee beans, cocoa beans, nuts, and vegetables.
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
152.6 °F
闪点(°C)
67 °C
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
Xu M, et al.
Food Chemistry, 280, 83-95 (2019)
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients
Adams TB, et al.
Food And Chemical Toxicology, 40(4), 429-451 (2002)
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