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Key Documents

D181803

Sigma-Aldrich

2,6-Dimethylpyrazine

98%

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
Molecular Weight:
108.14
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

98%

form

solid

bp

154 °C (lit.)

mp

35-40 °C (lit.)

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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Signal Word

Danger

Hazard Statements

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

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

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