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W327301

Sigma-Aldrich

2,6-Dimethylpyrazine

≥98%, FG

Sinônimo(s):

2,6-dimethyl paradiazine, 2-methyl-6-methylpyrazine

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About This Item

Fórmula empírica (Notação de Hill):
C6H8N2
Número CAS:
108-50-9
Peso molecular:
108.14
Número FEMA:
3273
Número CE:
203-589-4
Conselho da Europa nº:
2211
Número MDL:
MFCD00006148
Código UNSPSC:
12164502
ID de substância PubChem:
24901600
Número de Flavis:
14.021
NACRES:
NA.21
Organoléptico:
coffee; meaty; nutty; roasted
grau:
FG
Fragrance grade
Halal
Kosher
fonte biológica:
synthetic
Agency:
follows IFRA guidelines
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

conformidade reg.

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

Ensaio

≥98%

Impurezas

≤0.5% Water (Karl Fischer)

p.e.

154 °C (lit.)

pf

32-40 °C

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

Organoléptico

coffee; meaty; nutty; roasted

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

Procurando produtos similares? Visita Guia de comparação de produtos

Categorias relacionadas

Aplicação


  • Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This study explores the biosynthesis of pyrazines, including 2,6-Dimethylpyrazine, by Bacillus strains isolated from natto fermented soybean. The research highlights the biochemical pathways and potential applications in flavor and aroma enhancement in food products, providing insights into the natural production of these compounds (Kłosowski et al., 2021).

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
SHBP2212
STBK2086
STBJ8559
STBJ6870
STBJ5427

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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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Já possui este produto?

Encontre a documentação dos produtos que você adquiriu recentemente na biblioteca de documentos.

Visite a Biblioteca de Documentos

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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