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W314900

Sigma-Aldrich

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

≥95%, FG

Empirical Formula (Hill Notation):
C8H12N2
CAS Number:
Molecular Weight:
136.19
FEMA Number:
3149
Council of Europe no.:
2246
PubChem Substance ID:
Flavis number:
14.100
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

follows IFRA guidelines

reg. compliance

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

assay

≥95%

refractive index

n20/D 1.5015 (lit.)

bp

180-181 °C (lit.)

density

0.965 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

chocolate; hazelnut; nutty; peanut; roasted

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CCc1ncc(C)nc1C.CCc2nc(C)cnc2C

InChI

1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3

InChI key

BOFLOMVCGPWPQC-UHFFFAOYSA-N

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General description

2-Ethyl-3(5 or 6)-dimethylpyrazine, a mixture of isomers are odor-active pyrazine compounds that are typically found in roasted foods formed due to Maillard reaction and pyrolysis of serine and threonine.

Biochem/physiol Actions

Taste at 5 ppm

Other Notes

Natural occurrence: Burley and Virginia tobacco, cocoa, coffee, cooked beef, peanut, Swiss cheese.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

156.2 °F

Flash Point(C)

69 °C

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Mosciano, G.
Perfumer & Flavorist, 30, 57-57 (2005)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 41-41 (2005)

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