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W335809-SAMPLE-K
$110.00
25 G
$713.00
100 G
$1,710.00
About This Item
经验公式(希尔记法):
C8H12N2O
CAS号:
分子量:
152.19
FEMA號碼:
3358
EC號碼:
歐洲委員會號碼:
11344
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.121
NACRES:
NA.21
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生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
化驗
≥98%
折射率
n20/D 1.495 (lit.)
密度
0.996 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
green; earthy; pea; pepper
SMILES 字串
COc1cnc(cn1)C(C)C.COc2cncc(n2)C(C)C.COc3nccnc3C(C)C
InChI
1S/3C8H12N2O/c1-6(2)7-4-10-8(11-3)5-9-7;1-6(2)7-4-9-5-8(10-7)11-3;1-6(2)7-8(11-3)10-5-4-9-7/h3*4-6H,1-3H3
InChI 密鑰
MQHZLANELJKBBO-UHFFFAOYSA-N
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一般說明
2-Methoxy-3(5or 6)-isopropylpyrazine is a mixture of positional isomers commonly used as a flavoring agent in the food industry. Pyrazine derivatives exhibit a wide variety of aromas in food. For instance, 2-methoxy-3-isopropyl pyrazine produces a green pea odor and earthy and beany flavors [1]. In addition, they are naturally found in coffee beans, cocoa beans, nuts, and vegetables.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
152.6 °F
閃點(°C)
67 °C
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
Xu M, et al.
Food Chemistry, 280, 83-95 (2019)
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients
Adams TB, et al.
Food And Chemical Toxicology, 40(4), 429-451 (2002)
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