All Photos(1)
About This Item
Empirical Formula (Hill Notation):
C9H14N2O
CAS Number:
Molecular Weight:
166.22
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Recommended Products
Quality Level
Assay
99%
refractive index
n20/D 1.492 (lit.)
bp
50 °C/1 mmHg (lit.)
density
0.996 g/mL at 25 °C
SMILES string
CCC(C)c1nccnc1OC
InChI
1S/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3
InChI key
QMQDJVIJVPEQHE-UHFFFAOYSA-N
Looking for similar products? Visit Product Comparison Guide
General description
2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
170.6 °F - closed cup
Flash Point(C)
77 °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’.
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
E R D Neta et al.
Journal of food science, 73(9), C632-C638 (2008-11-22)
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service