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W327301

Sigma-Aldrich

2,6-Dimethylpyrazine

≥98%, FG

Synonym(s):

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

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
108-50-9
Molecular Weight:
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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Related Categories

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).

Signal Word

Danger

Hazard Statements

H228,H302,H315,H318,H335

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

4.1B - Flammable solid hazardous materials

WGK

WGK 3

Flash Point(F)

127.4 °F - closed cup

Flash Point(C)

53 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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

Protocols

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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