推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
化驗
≥99%
折射率
n20/D 1.504 (lit.)
bp
135 °C/761 mmHg (lit.)
mp
−29 °C (lit.)
密度
1.03 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
musty; nutty; peanut
SMILES 字串
Cc1cnccn1
InChI
1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3
InChI 密鑰
CAWHJQAVHZEVTJ-UHFFFAOYSA-N
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一般說明
2-甲基吡嗪是年糕、烤花生和大豆产品中被报道的主要风味挥发物之一。
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Oral - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
122.0 °F - closed cup
閃點(°C)
50 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Volatile flavor components of deep fat-fried soybeans.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Journal of Food Science, 61(2), 469-472 (1996)
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Food Chemistry, 60(1), 95-102 (1997)
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Journal of Food Science, 36(5), 816-818 (1971)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
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