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W327107

Sigma-Aldrich

2,3-Dimethylpyrazin

≥95%, FCC, FG

Synonym(e):

2,3-dimethyl-1,4-diazine

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About This Item

Empirische Formel (Hill-System):
C6H8N2
CAS-Nummer:
5910-89-4
Molekulargewicht:
108.14
FEMA-Nummer:
3271
EG-Nummer:
227-630-0
CoE-Nummer:
11323
MDL-Nummer:
MFCD00006144
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901598
Flavis-Nummer:
14.050
NACRES:
NA.21

Biologische Quelle

synthetic

Qualitätsniveau

400

Qualität

FG
Halal
Kosher

Einhaltung gesetzlicher Vorschriften

EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥95%

Brechungsindex

n20/D 1.507 (lit.)

bp

156 °C (lit.)

Dichte

1.011 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

coffee; nutty; roasted

SMILES String

Cc1nccnc1C

InChI

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

InChIKey

OXQOBQJCDNLAPO-UHFFFAOYSA-N

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Anwendung


  • 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).


Signalwort

Danger

Gefahreneinstufungen

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

Zielorgane

Respiratory system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 3

Flammpunkt (°F)

129.2 °F - closed cup

Flammpunkt (°C)

54 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Die Dokumentenbibliothek aufrufen

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

Protokolle

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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