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重要文件

W328103

Sigma-Aldrich

2-乙基吡嗪

≥98%, FG

同義詞:

乙基吡嗪

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About This Item

經驗公式(希爾表示法):
C6H8N2
CAS號碼:
分子量::
108.14
FEMA號碼:
3281
Beilstein:
108200
EC號碼:
歐洲委員會號碼:
2213
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.022
NACRES:
NA.21
感官的:
cocoa; musty; nutty; woody; roasted
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

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

化驗

≥98%

折射率

n20/D 1.498 (lit.)

bp

152-153 °C (lit.)

密度

0.984 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

cocoa; musty; nutty; woody; roasted

SMILES 字串

CCc1cnccn1

InChI

1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3

InChI 密鑰

KVFIJIWMDBAGDP-UHFFFAOYSA-N

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一般說明

2-乙基吡嗪是一种挥发性香味化合物,主要在烘焙咖啡豆或烘焙芝麻等食品中形成,这是由于烘焙过程中糖与蛋白质发生美拉德反应所致。

象形圖

FlameExclamation mark

訊號詞

Warning

危險聲明

危險分類

Acute Tox. 4 Oral - Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

109.0 °F

閃點(°C)

42.78 °C

個人防護裝備

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


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分析證明 (COA)

Lot/Batch Number

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存取文件庫

Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
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

條款

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

-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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