W327204

2,5-Dimethylpyrazin

≥98%, FG

• Synonym(e): Ketine
• Empirische Formel (Hill-System): C₆H₈N₂
• CAS-Nummer: 123-32-0
• Molekulargewicht: 108.14
• FEMA-Nummer: 3272
• Beilstein: 107052
• EG-Nummer: 204-618-3
• CoE-Nummer: 2210
• MDL-Nummer: MFCD00006147
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 24901599
• Flavis-Nummer: 14.020
• NACRES: NA.21

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Qualität: FG; Fragrance grade; Halal; Kosher
• Agentur: follows IFRA guidelines
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• Assay: ≥98%
• Brechungsindex: n20/D 1.502 (lit.)
• bp: 155 °C (lit.)
• Dichte: 0.99 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Allergener Duftstoff: no known allergens
• Organoleptisch: cocoa; nutty; woody; earthy
• SMILES String: Cc1cnc(C)cn1
• InChI: 1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3
• InChIKey: LCZUOKDVTBMCMX-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

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.

Anwendung

• 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).

Sonstige Hinweise

remainder 2,6-dimethylpyrazine

Sicherheitshinweise

• Piktogramme: GHS07
• Signalwort: Warning
• H-Sätze: H302
• P-Sätze: P264 - P270 - P301 + P312 - P501
• Gefahreneinstufungen: Acute Tox. 4 Oral
• Lagerklassenschlüssel: 10 - Combustible liquids
• WGK: WGK 3
• Flammpunkt (°F): 147.2 °F - closed cup
• Flammpunkt (°C): 64 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter