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Sigma-Aldrich

2-sec-Butyl-3-methoxypyrazine

99%

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About This Item

Empirical Formula (Hill Notation):
C9H14N2O
CAS Number:
24168-70-5
Molecular Weight:
166.22
EC Number:
246-050-9
MDL number:
MFCD00006136
UNSPSC Code:
12352100
PubChem Substance ID:
24854599
NACRES:
NA.22

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

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

170.6 °F - closed cup

flash_point_c

77 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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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