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199419

Sigma-Aldrich

2,3,5-Trimethylpyrazine

99%

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About This Item

Fórmula empírica (Notação de Hill):
C7H10N2
Número CAS:
14667-55-1
Peso molecular:
122.17
Número CE:
238-712-0
Número MDL:
MFCD00006145
Código UNSPSC:
12352100
ID de substância PubChem:
24851915
NACRES:
NA.22

Ensaio

99%

Formulário

liquid

índice de refração

n20/D 1.5040 (lit.)

p.e.

171-172 °C (lit.)

densidade

0.979 g/mL at 25 °C (lit.)

cadeia de caracteres SMILES

Cc1cnc(C)c(C)n1

InChI

1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3

chave InChI

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

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Descrição geral

2,3,5-Trimethylpyrazine is present in brown cheese.

Pictogramas

FlameExclamation mark
GHS02,GHS07

Palavra indicadora

Warning

Frases de perigo

H226,H302,H315,H319,H335

Classificações de perigo

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

129.2 °F - closed cup

Ponto de fulgor (°C)

54 °C - closed cup

Equipamento de proteção individual

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

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Certificados de análise (COA)

Lot/Batch Number
SHBN5335
SHBN3196
MKBX4872V
MKBS5904V
MKBN5861V

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R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results

Protocolos

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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