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About This Item
Empirical Formula (Hill Notation):
C9H14N2O
CAS Number:
Molecular Weight:
166.22
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Recommended Products
Assay
99%
refractive index
n20/D 1.492 (lit.)
bp
50 °C/1 mmHg (lit.)
density
0.996 g/mL at 25 °C
SMILES string
CCC(C)c1nccnc1OC
InChI
1S/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3
InChI key
QMQDJVIJVPEQHE-UHFFFAOYSA-N
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General description
2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
170.6 °F - closed cup
Flash Point(C)
77 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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E R D Neta et al.
Journal of food science, 73(9), C632-C638 (2008-11-22)
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP
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