W327107

2,3-Dimethylpyrazine

≥95%, FCC, FG

• Synonyme(s) : 2,3-dimethyl-1,4-diazine
• Formule empirique (notation de Hill): C₆H₈N₂
• Numéro CAS: 5910-89-4
• Poids moléculaire : 108.14
• Numéro FEMA: 3271
• Numéro CE : 227-630-0
• Conseil de l'Europe Nº : 11323
• Numéro MDL: MFCD00006144
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901598
• Numéro Flavis : 14.050
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Halal; Kosher
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FCC
• Pureté: ≥95%
• Indice de réfraction: n20/D 1.507 (lit.)
• Point d'ébullition: 156 °C (lit.)
• Densité: 1.011 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Propriétés organoleptiques: coffee; nutty; roasted
• Chaîne SMILES: Cc1nccnc1C
• InChI: 1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3
• Clé InChI: OXQOBQJCDNLAPO-UHFFFAOYSA-N

Description

Application

• Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).


• Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).


• Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).


• Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).


• Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS05,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H226,H302,H315,H318,H335
• Conseils de prudence: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Classification des risques: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 129.2 °F - closed cup
• Point d'éclair (°C): 54 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter