W327107
2,3-Dimethylpyrazine
≥95%, FCC, FG
Sinónimos:
2,3-dimethyl-1,4-diazine
About This Item
Halal
Kosher
Productos recomendados
origen biológico
synthetic
Nivel de calidad
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
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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).
Palabra de señalización
Danger
Frases de peligro
Consejos de prudencia
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
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Protocolos
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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