W314900
2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers
≥95%, FG
Sinonimo/i:
2-ethyl-3,5(or 6)-dimethylpyrazine
About This Item
Prodotti consigliati
Origine biologica
synthetic
Livello qualitativo
Grado
FG
Fragrance grade
Halal
Kosher
agenzia
follows IFRA guidelines
Conformità normativa
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
Saggio
≥95%
Indice di rifrazione
n20/D 1.5015 (lit.)
P. eboll.
180-181 °C (lit.)
Densità
0.965 g/mL at 25 °C (lit.)
applicazioni
flavors and fragrances
Documentazione
see Safety & Documentation for available documents
Allergene alimentare
no known allergens
Allergene in fragranze
no known allergens
Organolettico
chocolate; hazelnut; nutty; peanut; roasted
Stringa SMILE
CCc1ncc(C)nc1C.CCc2nc(C)cnc2C
InChI
1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3
BOFLOMVCGPWPQC-UHFFFAOYSA-N
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Descrizione generale
Applicazioni
- Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024).
- The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023).
- Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024).
- Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024).
- Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023).
Azioni biochim/fisiol
Altre note
Avvertenze
Warning
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Organi bersaglio
Respiratory system
Codice della classe di stoccaggio
10 - Combustible liquids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
156.2 °F
Punto d’infiammabilità (°C)
69 °C
Dispositivi di protezione individuale
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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