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W391915

Sigma-Aldrich

2-Ethyl-6-methylpyrazine, mixture of isomers

≥95%

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About This Item

Empirische Formel (Hill-System):
C7H10N2
CAS-Nummer:
36731-41-6
Molekulargewicht:
122.17
FEMA-Nummer:
3919
EG-Nummer:
253-175-2
MDL-Nummer:
MFCD00055035
UNSPSC-Code:
12164502
PubChem Substanz-ID:
329830512
Flavis-Nummer:
14.114

Biologische Quelle

synthetic

Qualität

Kosher

Assay

≥95%

Brechungsindex

n20/D 1.498

Dichte

0.968 g/mL at 25 °C

Anwendung(en)

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

InChIKey

RAFHQTNQEZECFL-UHFFFAOYSA-N

Piktogramme

FlameExclamation mark
GHS02,GHS07

Signalwort

Warning

Gefahreneinstufungen

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

Zielorgane

Respiratory system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 3

Flammpunkt (°F)

138.0 °F - closed cup

Flammpunkt (°C)

58.9 °C - closed cup

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (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
Jie Liu et al.
Food chemistry, 345, 128826-128826 (2021-02-20)
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the
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