W314900

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

≥95%, FG

• 别名: 2-乙基-3,5(或6)-二甲基吡嗪
• 经验公式（希尔记法）: C₈H₁₂N₂
• CAS号: 27043-05-6
• 分子量: 136.19
• FEMA號碼: 3149
• 歐洲委員會號碼: 2246
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901491
• Flavis號碼: 14.100
• NACRES: NA.21

属性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• 化驗: ≥95%
• 折射率: n20/D 1.5015 (lit.)
• bp: 180-181 °C (lit.)
• 密度: 0.965 g/mL at 25 °C (lit.)
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 香料過敏原: no known allergens
• 感官的: chocolate; hazelnut; nutty; peanut; roasted
• SMILES 字串: 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
• InChI 密鑰: BOFLOMVCGPWPQC-UHFFFAOYSA-N

说明

一般說明

2-乙基-3（5 或 6）-二甲基吡嗪，是异构体的混合物，是具有气味活性的吡嗪化合物，通常在烧烤食品中发现，是由美拉德反应和丝氨酸和苏氨酸的裂解形成的。

應用

• 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).

生化／生理作用

5ppm 时的味道

其他說明

天然存在：白肋烟草和弗吉尼亚烟草、可可、咖啡、熟牛肉、花生、瑞士奶酪。

安全信息

• 象形圖: GHS07
• 訊號詞: Warning
• 危險聲明: H302,H315,H319,H335
• 防範說明: P261 - P264 - P271 - P301 + P312 - P302 + P352 - P305 + P351 + P338
• 危險分類: Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
• 標靶器官: Respiratory system
• 儲存類別代碼: 10 - Combustible liquids
• 水污染物質分類（WGK）: WGK 3
• 閃點（°F）: 156.2 °F
• 閃點（°C）: 69 °C
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter