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W327301

Sigma-Aldrich

2,6-Dimethylpyrazine

≥98%, FG

Sinónimos:

2,6-dimethyl paradiazine, 2-methyl-6-methylpyrazine

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About This Item

Fórmula empírica (notación de Hill):
C6H8N2
Número de CAS:
108-50-9
Peso molecular:
108.14
FEMA Number:
3273
EC Number:
203-589-4
Council of Europe no.:
2211
MDL number:
MFCD00006148
UNSPSC Code:
12164502
PubChem Substance ID:
24901600
Flavis number:
14.021
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

impurities

≤0.5% Water (Karl Fischer)

bp

154 °C (lit.)

mp

32-40 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

coffee; meaty; nutty; roasted

SMILES string

Cc1cncc(C)n1

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

InChI key

HJFZAYHYIWGLNL-UHFFFAOYSA-N

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Categorías relacionadas

Application


  • Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This study explores the biosynthesis of pyrazines, including 2,6-Dimethylpyrazine, by Bacillus strains isolated from natto fermented soybean. The research highlights the biochemical pathways and potential applications in flavor and aroma enhancement in food products, providing insights into the natural production of these compounds (Kłosowski et al., 2021).

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

4.1B - Flammable solid hazardous materials

wgk_germany

WGK 3

flash_point_f

127.4 °F - closed cup

flash_point_c

53 °C - closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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Certificados de análisis (COA)

Lot/Batch Number
SHBR7972
SHBQ6020
SHBP2212
STBK2086
STBJ8559

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Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Protocolos

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

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