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About This Item
Empirical Formula (Hill Notation):
C9H14N2
CAS Number:
Molecular Weight:
150.22
FEMA Number:
3133
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.044
NACRES:
NA.21
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Recommended Products
biological source
synthetic
grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
Assay
≥99%
refractive index
n20/D 1.492 (lit.)
bp
199 °C (lit.)
density
0.942 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Organoleptic
green
SMILES string
CC(C)Cc1nccnc1C
InChI
1S/C9H14N2/c1-7(2)6-9-8(3)10-4-5-11-9/h4-5,7H,6H2,1-3H3
InChI key
ZHMIODDNZRIENW-UHFFFAOYSA-N
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
179.6 °F - closed cup
Flash Point(C)
82 °C - closed cup
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Ross R Farrell et al.
Scientific reports, 5, 17334-17334 (2015-11-28)
We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the
Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu.
Yan Yan et al.
Foods (Basel, Switzerland), 10(2) (2021-03-07)
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine
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