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MilliporeSigma

293814

2,3-Diethyl-5-methylpyrazine

99%

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About This Item

Empirical Formula (Hill Notation):
C9H14N2
CAS Number:
18138-04-0
Molecular Weight:
150.22
NACRES:
NA.22
PubChem Substance ID:
24857678
UNSPSC Code:
12352100
EC Number:
242-024-6
MDL number:
MFCD00009635

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Product Name

2,3-Diethyl-5-methylpyrazine, 99%

InChI key

PSINWXIDJYEXLO-UHFFFAOYSA-N

InChI

1S/C9H14N2/c1-4-8-9(5-2)11-7(3)6-10-8/h6H,4-5H2,1-3H3

SMILES string

CCc1ncc(C)nc1CC

assay

99%

refractive index

n20/D 1.498 (lit.)

density

0.949 g/mL at 25 °C (lit.)

Quality Level

100

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1 of 4

This Item
W333603W313602110051
2,3-Diethyl-5-methylpyrazine 99%

Sigma-Aldrich

293814

2,3-Diethyl-5-methylpyrazine

2,3-Diethyl-5-methylpyrazine 99%, FG

Sigma-Aldrich

W333603

2,3-Diethyl-5-methylpyrazine

2,3-Diethylpyrazine ≥98%, FG

Sigma-Aldrich

W313602

2,3-Diethylpyrazine

5-Ethyl-2-methylpyridine ≥96%

Sigma-Aldrich

110051

5-Ethyl-2-methylpyridine

assay

99%

assay

99%

assay

≥98%

assay

≥96%

Quality Level

100

Quality Level

400

Quality Level

400

Quality Level

100

refractive index

n20/D 1.498 (lit.)

refractive index

n20/D 1.498 (lit.)

refractive index

n20/D 1.5 (lit.)

refractive index

n20/D 1.497 (lit.)

density

0.949 g/mL at 25 °C (lit.)

density

0.949 g/mL at 25 °C (lit.)

density

0.963 g/mL at 25 °C (lit.)

density

0.919 g/mL at 25 °C (lit.)

General description

2,3-Diethyl-5-methylpyrazine has been identified as a potent odorant in coffee sample and has been evaluated by gas chromatography-olfactometry of decreasing headspace samples[1].

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

176.0 °F - closed cup

flash_point_c

80 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4216
SHBP3987
MKCC0660
MKCC3762
MKCB0359V

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Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples.
Semmelroch, Peter, and Werner Grosch.
LWT--Food Science and Technology, 28(3), 310-313 (1995)

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