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W327301

Sigma-Aldrich

2,6-二甲基吡嗪

≥98%, FG

同義詞:

2,6-dimethyl paradiazine, 2-methyl-6-methylpyrazine

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About This Item

經驗公式（希爾表示法）:
C6H8N2
CAS號碼:
108-50-9
分子量：:
108.14
FEMA號碼:
3273
EC號碼:
203-589-4
歐洲委員會號碼:
2211
MDL號碼:
MFCD00006148
分類程式碼代碼:
12164502
PubChem物質ID:
24901600
Flavis號碼:
14.021
NACRES:
NA.21
agency:
follows IFRA guidelines

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

≥98%

雜質

≤0.5% Water (Karl Fischer)

bp

154 °C (lit.)

mp

32-40 °C

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

coffee; meaty; nutty; roasted

SMILES 字串

Cc1cncc(C)n1

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

InChI 密鑰

HJFZAYHYIWGLNL-UHFFFAOYSA-N

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相關類別

應用


  • 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).

訊號詞

Danger

危險分類

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

4.1B - Flammable solid hazardous materials

水污染物質分類（WGK）

WGK 3

閃點（°F）

127.4 °F - closed cup

閃點（°C）

53 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

從最近期的版本中選擇一個：

分析證明 (COA)

Lot/Batch Number
SHBP2212
STBK2086
STBJ8559
STBJ6870
STBJ5427

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存取文件庫

Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

條款

GC Analysis of Pyrazines in Peanut Butter

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

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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