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W332100

Sigma-Aldrich

5,6,7,8-Tetrahydroquinoxaline

≥97%, FG

Synonym(s):

Nutty quinoxaline, Cyclohexapyrazine, Tetrahydroquinoxaline

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About This Item

Empirical Formula (Hill Notation):
C8H10N2
CAS Number:
34413-35-9
Molecular Weight:
134.18
FEMA Number:
3321
EC Number:
252-002-8
Council of Europe no.:
721
MDL number:
MFCD00038078
UNSPSC Code:
12164502
PubChem Substance ID:
24901638
Flavis number:
14.015
NACRES:
NA.21
Organoleptic:
musty; nutty; roasted
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
Agency:
follows IFRA guidelines
food allergen:
no known allergens
Pricing and availability is not currently available.

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

≥97%

refractive index

n20/D 1.542 (lit.)

bp

85 °C/3 mmHg (lit.)

density

1.061 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

musty; nutty; roasted

SMILES string

C1CCc2nccnc2C1

InChI

1S/C8H10N2/c1-2-4-8-7(3-1)9-5-6-10-8/h5-6H,1-4H2

InChI key

XCZPDOCRSYZOBI-UHFFFAOYSA-N

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General description

5,6,7,8-Tetrahydroquinoxaline is a volatile component of roasted peanuts[1], roasted filberts[2], roasted sesame seed[3] and roasted cocoa.[4]

Packaging

Packaged in glass bottles

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

195.8 °F - closed cup

Flash Point(C)

91 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS4026
SHBP2657
SHBQ1568
SHBP1067
STBK2149

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Volatile components of roasted peanuts.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 19(5), 972-979 (1971)
Volatile components of roasted cocoa: basic fraction.
Vitzthum OG, et al.
Journal of Food Science, 40(5), 911-916 (1975)
Yu Gong et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 26(54), 12472-12480 (2020-06-25)
In this work, pyrazine (A), aminopyrazine (B), quinoxaline (C), and 5,6,7,8-tetrahydroquinoxaline (D) have been screened out among a large number of pyrazine derivatives to construct Hofmann-type metal-organic frameworks (MOFs) Fe(L)[M(CN)4 ] (M=Pt, Pd) with similar 3D pillared-layer structures. X-ray single-crystal
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Volatile components of roasted filberts.
Kinlin TE, et al.
Journal of Agricultural and Food Chemistry, 20(5), 1021-1028 (1972)

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