Skip to Content
Merck
All Photos(1)

Documents

W332100

Sigma-Aldrich

5,6,7,8-Tetrahydroquinoxaline

≥97%, FG

Synonym(s):

Nutty quinoxaline, Cyclohexapyrazine, Tetrahydroquinoxaline

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Empirical Formula (Hill Notation):
C8H10N2
CAS Number:
34413-35-9
Molecular Weight:
134.18
FEMA Number:
3321
EC Number:
252-002-8
Council of Europe no.:
721
MDL number:
MFCD00038078
UNSPSC Code:
12164502
PubChem Substance ID:
24901638
Flavis number:
14.015
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

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

Assay

≥97%

refractive index

n20/D 1.542 (lit.)

bp

85 °C/3 mmHg (lit.)

density

1.061 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

musty; nutty; roasted

SMILES string

C1CCc2nccnc2C1

InChI

1S/C8H10N2/c1-2-4-8-7(3-1)9-5-6-10-8/h5-6H,1-4H2

InChI key

XCZPDOCRSYZOBI-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

General description

5,6,7,8-Tetrahydroquinoxaline is a volatile component of roasted peanuts, roasted filberts, roasted sesame seed and roasted cocoa.

Packaging

Packaged in glass bottles

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

195.8 °F - closed cup

Flash Point(C)

91 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Volatile components of roasted peanuts.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 19(5), 972-979 (1971)
Volatile components of roasted cocoa: basic fraction.
Vitzthum OG, et al.
Journal of Food Science, 40(5), 911-916 (1975)
Yu Gong et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 26(54), 12472-12480 (2020-06-25)
In this work, pyrazine (A), aminopyrazine (B), quinoxaline (C), and 5,6,7,8-tetrahydroquinoxaline (D) have been screened out among a large number of pyrazine derivatives to construct Hofmann-type metal-organic frameworks (MOFs) Fe(L)[M(CN)4 ] (M=Pt, Pd) with similar 3D pillared-layer structures. X-ray single-crystal
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Volatile components of roasted filberts.
Kinlin TE, et al.
Journal of Agricultural and Food Chemistry, 20(5), 1021-1028 (1972)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service