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Thermo Scientific Chemicals
2-Ethyl-3,5(6)-dimethylpyrazine, 99%, mixture of isomers
CAS: 13925-07-0 | C8H12N2 | 136.198 g/mol
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化學識別
CAS13925-07-0
IUPAC Name2-ethyl-3,5-dimethylpyrazine
Molecular FormulaC8H12N2
InChI KeyJZBCTZLGKSYRSF-UHFFFAOYSA-N
SMILESCCC1=NC=C(C)N=C1C
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規格
規格表
規格表Appearance (Color)Clear colorless to pale yellow
FormLiquid
Assay (GC)≥98.5% (sum of isomers)
Refractive Index1.5000-1.5030 @ 20?C
It is applied as an odorant of coffee brews, nutty flavor products and roasted food products.
This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.
Applications
It is applied as an odorant of coffee brews, nutty flavor products and roasted food products.
Solubility
Not miscible or difficult to mix in water. Soluble in alcohol, chloroform and dichloromethane.
Notes
Store away from oxidizing agents. Keep the container tightly closed and place it in a cool, dry and well ventilated condition.
It is applied as an odorant of coffee brews, nutty flavor products and roasted food products.
Solubility
Not miscible or difficult to mix in water. Soluble in alcohol, chloroform and dichloromethane.
Notes
Store away from oxidizing agents. Keep the container tightly closed and place it in a cool, dry and well ventilated condition.
RUO – Research Use Only
General References:
- An Adams, et al. Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus.Food Chem.,2007,101(3), 1230-1238.
- Lene Meinert, et al. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavor precursors in pork; the effect of monosaccharide addition on flavor generation.Meat Science.,2009,81(3), 419-425.