W327204

2,5-Dimethylpyrazine

≥98%, FG

• Sinónimos: Ketine
• Fórmula empírica (notación de Hill): C₆H₈N₂
• Número de CAS: 123-32-0
• Peso molecular: 108.14
• Número de FEMA: 3272
• Beilstein: 107052
• Número CE: 204-618-3
• nº del Consejo Europeo: 2210
• Número MDL: MFCD00006147
• Código UNSPSC: 12164502
• ID de la sustancia en PubChem: 24901599
• Número Flavis: 14.020
• NACRES: NA.21
• Organoléptico: cocoa; nutty; woody; earthy
• grado: FG; Fragrance grade; Halal; Kosher
• origen biológico: synthetic
• Agency: follows IFRA guidelines
• alérgeno alimentario: no known allergens

Propiedades

• origen biológico: synthetic
• Nivel de calidad: 400
• grado: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines
• cumplimiento norm.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• Ensayo: ≥98%
• índice de refracción: n20/D 1.502 (lit.)
• bp: 155 °C (lit.)
• densidad: 0.99 g/mL at 25 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• Organoléptico: cocoa; nutty; woody; earthy
• cadena SMILES: Cc1cnc(C)cn1
• InChI: 1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3
• Clave InChI: LCZUOKDVTBMCMX-UHFFFAOYSA-N

Descripción

Descripción general

2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.

Aplicación

• Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of *E. coli* to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024).


• Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by *Bacillus* strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021).

Otras notas

remainder 2,6-dimethylpyrazine

Información de seguridad

• Pictogramas: GHS07
• Palabra de señalización: Warning
• Frases de peligro: H302
• Consejos de prudencia: P264 - P270 - P301 + P312 - P501
• Clasificaciones de peligro: Acute Tox. 4 Oral
• Código de clase de almacenamiento: 10 - Combustible liquids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): 147.2 °F - closed cup
• Punto de inflamabilidad (°C): 64 °C - closed cup
• Equipo de protección personal: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter