所有图片(1)
About This Item
经验公式（希尔记法）:
C7H10N2
CAS号:
分子量:
122.17
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24
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等级
analytical standard
方案
≥98.5% (GC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤0.3 wt. % water
折射率
n20/D 1.502-1.505
n20/D 1.503 (lit.)
沸点
57 °C/10 mmHg (lit.)
密度
0.987 g/mL at 25 °C
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
CCc1nccnc1C
InChI
1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3
InChI key
LNIMMWYNSBZESE-UHFFFAOYSA-N
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一般描述
2-Ethyl-3-methylpyrazine is a odorant. It contributes in the flavour of the crust of wheat bread.
应用
It was used in GC profiling of Maillard reaction products extracted from boiled pork juice, in a study performed to understand the inhibition of formation of carcinogenic heterocyclic aromatic amines by naturally occurring organosulfur compound diallyl disulfide.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
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)
138.0 °F - closed cup
闪点(°C)
58.9 °C - closed cup
法规信息
危险化学品
Identification of the volatile flavour compounds of wheat bread crust?comparison with rye bread crust.
Schieberle, Peter, and Werner Grosch
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 180.6, 474-478 (1985)
Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice.
Tsai SJ1, Jenq SN, Lee H
Mutagenesis, 11(3), 235-240 (1996)
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