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W324418

Sigma-Aldrich

2,3,5-Trimethylpyrazine

≥99%, FCC, FG

Sinonimo/i:

Potato pyrazine

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About This Item

Formula empirica (notazione di Hill):
C7H10N2
Numero CAS:
14667-55-1
Peso molecolare:
122.17
Numero FEMA:
3244
Numero CE:
238-712-0
N° CoE:
735
Numero MDL:
MFCD00006145
Codice UNSPSC:
12164502
ID PubChem:
24901581
Numero Flavis:
14.019
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

Saggio

≥99%

Indice di rifrazione

n20/D 1.5040 (lit.)

P. eboll.

171-172 °C (lit.)

Densità

0.979 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

cocoa; musty; nutty; peanut; potato

Stringa SMILE

Cc1cnc(C)c(C)n1

InChI

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

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Descrizione generale

2,3,5-Trimethylpyrazine is a volatile flavor constituent of roasted coffee beans, cooked rice and soy paste.

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Warning

Indicazioni di pericolo

H226,H302,H315,H319,H335

Classi di pericolo

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

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

129.2 °F - closed cup

Punto d’infiammabilità (°C)

54 °C - closed cup

Dispositivi di protezione individuale

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

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
SHBN7036
SHBN5913
STBK1854
STBK0718
STBJ9654

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Characterization of the volatile substances and aroma components from traditional soypaste.
Zhang Y, et al.
Molecules (Basel), 15(5), 3421-3427 (2010)
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography?time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1), 57-65 (2004)
Volatile flavor components of cooked rice
Yajima I, et al.
Agricultural and Biological Chemistry, 42(6), 1229-1233 (1978)
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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
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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
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Protocolli

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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