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W324426

Sigma-Aldrich

2,3,5-Trimethylpyrazine

greener alternative

natural, ≥95%, FG

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Synonym(s):
Potato pyrazine
Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
Molecular Weight:
122.17
FEMA Number:
3244
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
14.019

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines

reg. compliance

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

Assay

≥95%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

impurities

≤0.3% water

refractive index

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Organoleptic

cocoa; musty; nutty; peanut; potato

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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2,3-Diethylpyrazine ≥98%, FG

Sigma-Aldrich

W313602

2,3-Diethylpyrazine

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines

assay

≥95%

assay

≥99%

assay

≥98%

assay

≥95%

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.5 (lit.)

refractive index

n20/D 1.5015 (lit.)

bp

171-172 °C (lit.)

bp

171-172 °C (lit.)

bp

180-182 °C (lit.)

bp

180-181 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

density

0.963 g/mL at 25 °C (lit.)

density

0.965 g/mL at 25 °C (lit.)

General description

2,3,5-Trimethylpyrazine is a volatile organic flavor component of roasted coffee beans , cooked rice and soy paste. It has baked goods, roasted barley, cocoa, coffee, popcorn, baked potatoes, roasted peanut like odor.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.

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

Certificates of Analysis (COA)

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Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1-2), 57-65 (2004)
Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient
Burdock GA and Carabin IG
Regulatory Toxicology and Pharmacology, 50(3), 303-312 (2008)
Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves
Zhou L, et al.
Food & Function, 7(6), 2574-2581 (2016)
Characterization of the volatile substances and aroma components from traditional soypaste.
Zhang Y, et al.
Molecules (Basel), 15(5), 3421-3427 (2010)
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
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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