W327107

2,3-Dimethylpyrazine

≥95%, FCC, FG

• Sinónimos: 2,3-dimethyl-1,4-diazine
• Fórmula empírica (notación de Hill): C₆H₈N₂
• Número de CAS: 5910-89-4
• Peso molecular: 108.14
• Número de FEMA: 3271
• Número CE: 227-630-0
• nº del Consejo Europeo: 11323
• Número MDL: MFCD00006144
• Código UNSPSC: 12164502
• ID de la sustancia en PubChem: 24901598
• Número Flavis: 14.050
• NACRES: NA.21

Propiedades

• origen biológico: synthetic
• Nivel de calidad: 400
• grado: FG; Halal; Kosher
• cumplimiento norm.: EU Regulation 1334/2008 & 178/2002; FCC
• Ensayo: ≥95%
• índice de refracción: n20/D 1.507 (lit.)
• bp: 156 °C (lit.)
• densidad: 1.011 g/mL at 25 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• Organoléptico: coffee; nutty; roasted
• cadena SMILES: Cc1nccnc1C
• InChI: 1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3
• Clave InChI: OXQOBQJCDNLAPO-UHFFFAOYSA-N

Descripción

Aplicación

• Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).


• Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).


• Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).


• Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).


• Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).

Información de seguridad

• Pictogramas: GHS02,GHS05,GHS07
• Palabra de señalización: Danger
• Frases de peligro: H226,H302,H315,H318,H335
• Consejos de prudencia: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Clasificaciones de peligro: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Órganos de actuación: Respiratory system
• Código de clase de almacenamiento: 3 - Flammable liquids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): 129.2 °F - closed cup
• Punto de inflamabilidad (°C): 54 °C - closed cup
• Equipo de protección personal: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter