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Merck
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Documentos Principais

W327107

Sigma-Aldrich

2,3-Dimethylpyrazine

≥95%, FCC, FG

Sinônimo(s):

2,3-dimethyl-1,4-diazine

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About This Item

Fórmula empírica (Notação de Hill):
C6H8N2
Número CAS:
Peso molecular:
108.14
Número FEMA:
3271
Número CE:
Conselho da Europa nº:
11323
Número MDL:
Código UNSPSC:
12164502
ID de substância PubChem:
Número de Flavis:
14.050
NACRES:
NA.21
Organoléptico:
coffee; nutty; roasted
grau:
FG
Halal
Kosher
fonte biológica:
synthetic
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

grau

FG
Halal
Kosher

conformidade reg.

EU Regulation 1334/2008 & 178/2002
FCC

Ensaio

≥95%

índice de refração

n20/D 1.507 (lit.)

p.e.

156 °C (lit.)

densidade

1.011 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

coffee; nutty; roasted

cadeia de caracteres SMILES

Cc1nccnc1C

InChI

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

chave InChI

OXQOBQJCDNLAPO-UHFFFAOYSA-N

Procurando produtos similares? Visita Guia de comparação de produtos

Aplicação


  • Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).

  • Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).

  • Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).

  • Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).

  • Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).


Palavra indicadora

Danger

Frases de perigo

Classificações de perigo

Acute Tox. 4 Oral - Eye Dam. 1 - 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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Visite a Biblioteca de Documentos

Joachim Morrens et al.
Neuron, 106(1), 142-153 (2020-02-07)
Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability
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

Protocolos

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

-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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