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W313203

Sigma-Aldrich

2-Isobutyl-3-methoxypyrazine

≥99%, FG

Sinônimo(s):

2-methoxy-3-(2-methylpropyl)pyrazine, 2-methoxy-3-isobutylpyrazine

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About This Item

Fórmula empírica (Notação de Hill):
C9H14N2O
Número CAS:
24683-00-9
Peso molecular:
166.22
Número FEMA:
3132
Número CE:
246-402-1
Conselho da Europa nº:
11338
Número MDL:
MFCD00006128
Código UNSPSC:
12164502
ID de substância PubChem:
24901478
Número de Flavis:
14.043
NACRES:
NA.21
Organoléptico:
green; vegetable; pepper
grau:
FG
Fragrance grade
Halal
Kosher
fonte biológica:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

conformidade reg.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

Ensaio

≥99%

índice de refração

n20/D 1.49 (lit.)

densidade

0.99 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

Organoléptico

green; vegetable; pepper

cadeia de caracteres SMILES

COc1nccnc1CC(C)C

InChI

1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3

chave InChI

UXFSPRAGHGMRSQ-UHFFFAOYSA-N

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Descrição geral

2-Isobutyl-3-methoxypyrazine is the main characteristic flavor/aroma constituent of bell peppers. It is also found in fresh jalapeno peppers and baked potato.

Aplicação


  • RIFM Fragrance Ingredient Safety Assessment, 2-Isobutyl-3-methoxypyrazine, CAS Registry Number 24683-00-9.: This safety assessment reviews the toxicological data of 2-Isobutyl-3-methoxypyrazine, ensuring its safe use in fragrances (Api et al., 2024).

  • Source-Sink Manipulations Have Major Implications for Grapevine Berry and Wine Flavonoids and Aromas That Go Beyond the Changes in Berry Sugar Accumulation.: This article discusses the impact of 2-Isobutyl-3-methoxypyrazine on wine aroma, focusing on agricultural practices and their influence on grape quality (Martínez-Lüscher and Kurtural, 2023).

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H315,H319,H335

Classificações de perigo

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

176.0 °F - closed cup

Ponto de fulgor (°C)

80 °C - closed cup

Equipamento de proteção individual

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
SHBN7207
SHBM2901
SHBL2054
SHBL2112
MKCH5648

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Se precisar de uma versão específica, você pode procurar um certificado específico pelo número do lote ou da remessa.

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Sigma-Aldrich

UC18

(±)-Geosmin

Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
Duckham SC, et al.
Molecular Nutrition And Food Research, 45(5), 317-323 (2001)
Volatile components and pungency in fresh and processed Jalapeno peppers.
Huffman VL, et al.
Journal of Food Science, 43(6), 1809-1811 (1978)
Imelda Ryona et al.
Journal of agricultural and food chemistry, 56(22), 10838-10846 (2008-10-24)
The effects of light exposure on 3-isobutyl-2-methoxypyrazine (IBMP) accumulation and degradation in Vitis vinifera L. cv. Cabernet Franc berries were assessed by comparison of shaded and exposed clusters within the same vine throughout a growing season. Twenty-seven vines were shoot-thinned
Maria Staiano et al.
Biopolymers, 89(4), 284-291 (2007-12-22)
The effects of hydrostatic pressure on the structure and stability of porcine odorant-binding protein (pOBP) in the presence and absence of the odorant molecule 2-isobutyl-3-methoxypyrazine (IBMP) were studied by steady-state and time-resolved fluorescence spectroscopy as well as by molecular dynamics
Julie Roy et al.
Biophysical journal, 99(1), 218-226 (2010-07-27)
The mouse major urinary protein (MUP) has proved to be an intriguing test bed for detailed studies on protein-ligand recognition. NMR, calorimetric, and modeling investigations have revealed that the thermodynamics of ligand binding involve a complex interplay between competing enthalpic
Exibir todos os documentos relacionados

Protocolos

Standard Methods 6040D: GC Analysis of Geosmin and 2-MIB on SLB®-5ms after SPME using 50/30 µm DVB/Carboxen/PDMS Fiber

Separation of 2-Isopropyl-3-methoxypyrazine 20 ppt; 2-Isobutyl-3-methoxypyrazine; 2-Methylisoborneol; (±)-Geosmin 10 ppt

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