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W391915

Sigma-Aldrich

2-Ethyl-6-methylpyrazine, mixture of isomers

≥95%

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About This Item

Fórmula empírica (notación de Hill):
C7H10N2
Número de CAS:
36731-41-6
Peso molecular:
122.17
FEMA Number:
3919
EC Number:
253-175-2
MDL number:
MFCD00055035
UNSPSC Code:
12164502
PubChem Substance ID:
329830512
Flavis number:
14.114

biological source

synthetic

grade

Kosher

assay

≥95%

refractive index

n20/D 1.498

density

0.968 g/mL at 25 °C

application(s)

flavors and fragrances

SMILES string

CCc1cncc(C)n1

InChI

1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3

InChI key

RAFHQTNQEZECFL-UHFFFAOYSA-N

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

138.0 °F - closed cup

flash_point_c

58.9 °C - closed cup

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Certificados de análisis (COA)

Lot/Batch Number
MKBG9834V

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Zhuolin Wang et al.
Journal of agricultural and food chemistry, 68(1), 267-278 (2019-12-14)
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00
Yijun Liu et al.
Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. A total of 30
Julio C Page et al.
Waste management (New York, N.Y.), 69, 463-469 (2017-09-04)
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
Aileen Pua et al.
Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
Nobuo Ochiai et al.
Journal of chromatography. A, 1628, 461475-461475 (2020-08-22)
For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of
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