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W391915

Sigma-Aldrich

2-Ethyl-6-methylpyrazine, mixture of isomers

≥95%

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About This Item

Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
36731-41-6
Molecular Weight:
122.17
FEMA Number:
3919
EC Number:
253-175-2
MDL number:
MFCD00055035
UNSPSC Code:
12164502
PubChem Substance ID:
329830512
Flavis number:
14.114

biological source

synthetic

grade

Kosher

Assay

≥95%

refractive index

n20/D 1.498

density

0.968 g/mL at 25 °C

application(s)

flavors and fragrances

SMILES string

CCc1cncc(C)n1

InChI

1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3

InChI key

RAFHQTNQEZECFL-UHFFFAOYSA-N

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302,H315,H319,H335

Precautionary Statements

P261 - P305 + P351 + P338

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.0 °F - closed cup

Flash Point(C)

58.9 °C - closed cup

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MKBG9834V

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Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
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Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
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Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
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Food chemistry, 345, 128826-128826 (2021-02-20)
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the
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