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Merck

W315508

Sigma-Aldrich

2-乙基-3-甲基吡嗪

≥98%, FCC, FG

别名:

filbert pyrazine

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About This Item

经验公式(希尔记法):
C7H10N2
CAS号:
分子量:
122.17
FEMA號碼:
3155
EC號碼:
歐洲委員會號碼:
548
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.006
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 178/2002
FCC

化驗

≥98%

折射率

n20/D 1.503 (lit.)

bp

57 °C/10 mmHg (lit.)

密度

0.987 g/mL at 25 °C

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

corn; musty; earthy; nutty; peanut

SMILES 字串

CCc1nccnc1C

InChI

1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3

InChI 密鑰

LNIMMWYNSBZESE-UHFFFAOYSA-N

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一般說明

2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.

應用


  • RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).

  • Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).

  • Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).

  • Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).

象形圖

FlameExclamation mark

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)

138.0 °F - closed cup

閃點(°C)

58.9 °C - closed cup

個人防護裝備

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


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分析证书(COA)

Lot/Batch Number

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访问文档库

Characterization of volatile pyrazine and pyridine components of potato chips.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 19(5), 969-971 (1971)
Steam volatile components of roasted barley.
Collins E
Journal of Agricultural and Food Chemistry, 19(3), 533-535 (1971)
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)

实验方案

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

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