W314900

2-Ethyl-3(5 oder 6)-dimethylpyrazin, Isomergemisch

≥95%, FG

• Synonym(e): 2-ethyl-3,5(or 6)-dimethylpyrazine
• Empirische Formel (Hill-System): C₈H₁₂N₂
• CAS-Nummer: 27043-05-6
• Molekulargewicht: 136.19
• FEMA-Nummer: 3149
• CoE-Nummer: 2246
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 24901491
• Flavis-Nummer: 14.100
• NACRES: NA.21

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Qualität: FG; Fragrance grade; Halal; Kosher
• Agentur: follows IFRA guidelines
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• Assay: ≥95%
• Brechungsindex: n20/D 1.5015 (lit.)
• bp: 180-181 °C (lit.)
• Dichte: 0.965 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Allergener Duftstoff: no known allergens
• Organoleptisch: chocolate; hazelnut; nutty; peanut; roasted
• SMILES String: CCc1ncc(C)nc1C.CCc2nc(C)cnc2C
• InChI: 1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3
• InChIKey: BOFLOMVCGPWPQC-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

2-Ethyl-3(5 or 6)-dimethylpyrazine, a mixture of isomers are odor-active pyrazine compounds that are typically found in roasted foods formed due to Maillard reaction and pyrolysis of serine and threonine.

Anwendung

• Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024).


• The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023).


• Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024).


• Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024).


• Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023).

Biochem./physiol. Wirkung

Taste at 5 ppm

Sonstige Hinweise

Natural occurrence: Burley and Virginia tobacco, cocoa, coffee, cooked beef, peanut, Swiss cheese.

Sicherheitshinweise

• Piktogramme: GHS07
• Signalwort: Warning
• H-Sätze: H302,H315,H319,H335
• P-Sätze: P261 - P264 - P271 - P301 + P312 - P302 + P352 - P305 + P351 + P338
• Gefahreneinstufungen: Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
• Zielorgane: Respiratory system
• Lagerklassenschlüssel: 10 - Combustible liquids
• WGK: WGK 3
• Flammpunkt (°F): 156.2 °F
• Flammpunkt (°C): 69 °C
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter