W327312

2,6-Dimethylpyrazine

natural (US)

• 실험식(Hill 표기법): C₆H₈N₂
• CAS Number: 108-50-9
• Molecular Weight: 108.14
• FEMA Number: 3273
• EC Number: 203-589-4
• MDL number: MFCD00006148
• UNSPSC 코드: 12164502
• 플래비스(Flavis) 번호: 14.021
• NACRES: NA.21
• 감각 수용성의: coffee; meaty; nutty
• Grade: Fragrance grade; Halal; Kosher; natural (US)
• Agency: follows IFRA guidelines
• 식품 알레르기항원: no known allergens

속성

• Grade: Fragrance grade; Halal; Kosher; natural (US)
• Quality Level: 300; 400
• Agency: follows IFRA guidelines
• 규정 준수: EU Regulation 1223/2009; FDA 21 CFR 117
• 분석: ≥90%
• bp: 154 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 향수 알레르기항원: no known allergens
• 감각 수용성의: coffee; meaty; nutty
• SMILES string: Cc1cncc(C)n1
• InChI: 1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
• InChI key: HJFZAYHYIWGLNL-UHFFFAOYSA-N

설명

애플리케이션

• Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This study explores the biosynthesis of pyrazines, including 2,6-Dimethylpyrazine, by Bacillus strains isolated from natto fermented soybean. The research highlights the biochemical pathways and potential applications in flavor and aroma enhancement in food products, providing insights into the natural production of these compounds (Kłosowski et al., 2021).

면책조항

For R&D or non-EU Food use. Not for retail sale.

안전성 정보

• 픽토그램: GHS02,GHS05,GHS07
• 신호어: Danger
• 유해 및 위험 성명서: H228,H302,H315,H318,H335
• 예방조치 성명서: P210 - P240 - P280 - P301 + P312 - P302 + P352 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3
• 표적 기관: Respiratory system
• Storage Class Code: 4.1B - Flammable solid hazardous materials
• WGK: WGK 3
• Flash Point (°F): 127.4 °F - closed cup
• Flash Point (°C): 53 °C - closed cup