W327204

2,5-Dimethylpyrazine

≥98%, FG

• Synonym(s): Ketine
• Empirical Formula (Hill Notation): C₆H₈N₂
• CAS Number: 123-32-0
• Molecular Weight: 108.14
• FEMA Number: 3272
• Council of Europe no.: 2210
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901599
• Flavis number: 14.020
• EC Number: 204-618-3
• NACRES: NA.21
• MDL number: MFCD00006147
• Beilstein/REAXYS Number: 107052
• Organoleptic: cocoa; nutty; woody; earthy
• Grade: FG, Fragrance grade, Halal, Kosher
• Biological source: synthetic
• Agency: follows IFRA guidelines
• Food allergen: no known allergens

Properties

• biological source: synthetic
• Quality Segment: 300, 400
• grade: FG, Fragrance grade, Halal, Kosher
• agency: follows IFRA guidelines
• reg. compliance: EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
• assay: ≥98%
• refractive index: n20/D 1.502 (lit.)
• bp: 155 °C (lit.)
• density: 0.99 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
• organoleptic: cocoa; nutty; woody; earthy
• SMILES string: Cc1cnc(C)cn1
• InChI: 1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3
• InChI key: LCZUOKDVTBMCMX-UHFFFAOYSA-N

Description

General description

2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.

Application

• Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of *E. coli* to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024).


• Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by *Bacillus* strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021).

Other Notes

remainder 2,6-dimethylpyrazine

Safety Information

• pictograms: GHS07
• signalword: Warning
• hcodes: H302
• pcodes: P264 - P270 - P301 + P312 - P501
• Hazard Classifications: Acute Tox. 4 Oral
• Storage Class: 10 - Combustible liquids
• wgk: WGK 3
• flash_point_f: 147.2 °F - closed cup
• flash_point_c: 64 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter