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199419

Sigma-Aldrich

2,3,5-三甲基吡嗪

99%

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About This Item

经验公式（希尔记法）:
C7H10N2
CAS号:
14667-55-1
分子量:
122.17
EC號碼:
238-712-0
MDL號碼:
MFCD00006145
分類程式碼代碼:
12352100
PubChem物質ID:
24851915
NACRES:
NA.22

化驗

99%

形狀

liquid

折射率

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

密度

0.979 g/mL at 25 °C (lit.)

SMILES 字串

Cc1cnc(C)c(C)n1

InChI

1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3

InChI 密鑰

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

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相关类别

一般說明

2,3,5-Trimethylpyrazine is present in brown cheese.

象形圖

FlameExclamation mark
GHS02,GHS07

訊號詞

Warning

危險分類

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

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 3

閃點（°F）

129.2 °F - closed cup

閃點（°C）

54 °C - closed cup

個人防護裝備

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBN5335
SHBN3196
MKBX4872V
MKBS5904V
MKBN5861V

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R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results

实验方案

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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