MilliporeSigma
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199419

Sigma-Aldrich

2,3,5-Trimethylpyrazine

99%

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Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
Molecular Weight:
122.17
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

Assay

99%

form

liquid

refractive index

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

SMILES string

Cc1cnc(C)c(C)n1

InChI

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

InChI key

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

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This Item
W324418W324426142387
form

liquid

form

-

form

-

form

liquid

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.498 (lit.)

bp

171-172 °C (lit.)

bp

171-172 °C (lit.)

bp

171-172 °C (lit.)

bp

171-172 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

density

0.917 g/mL at 25 °C (lit.)

Quality Level

100

Quality Level

400

Quality Level

400

Quality Level

200

General description

2,3,5-Trimethylpyrazine is present in brown cheese.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

129.2 °F - closed cup

Flash Point(C)

54 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
Deng-Rong Xiao et al.
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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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Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results

Protocols

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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