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D181803

Sigma-Aldrich

2,6-Dimethylpyrazine

98%

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About This Item

Fórmula empírica (Notação de Hill):
C6H8N2
Número CAS:
108-50-9
Peso molecular:
108.14
Número CE:
203-589-4
Número MDL:
MFCD00006148
Código UNSPSC:
12352100
ID de substância PubChem:
24893550
NACRES:
NA.22

Ensaio

98%

Formulário

solid

p.e.

154 °C (lit.)

pf

35-40 °C (lit.)

cadeia de caracteres SMILES

Cc1cncc(C)n1

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

chave InChI

HJFZAYHYIWGLNL-UHFFFAOYSA-N

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Palavra indicadora

Danger

Frases de perigo

H228,H302,H315,H318,H335

Classificações de perigo

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

4.1B - Flammable solid hazardous materials

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

127.4 °F - closed cup

Ponto de fulgor (°C)

53 °C - closed cup

Equipamento de proteção individual

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
SHBP1571
SHBM9820
SHBL9124
MKCB3298V
MKBX6901V

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Pesquise por COA

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2,6-Dimethylpiperazine 97%

Sigma-Aldrich

D179809

2,6-Dimethylpiperazine

2-Ethyl-3-methylpyrazine ≥98%, FCC, FG

Sigma-Aldrich

W315508

2-Ethyl-3-methylpyrazine

Pyrazine ≥99%

Sigma-Aldrich

P56003

Pyrazine

Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Protocolos

GC Analysis of Pyrazines in Peanut Butter

Separation of 2-Ethyl-3-methylpyrazine; 1-Methylpyrrole; 2,3-Dimethylpyrazine; 2,5-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Diethylpyrazine; 2-Methylpyrazine; Carbon disulfide; Dimethyl disulfide; 2,6-Dimethylpyrazine

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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