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14667-55-1 Trimethyl-pyrazine 14667-55-1 Trimethyl-pyrazine 14667-55-1 Trimethyl-pyrazine
Product Name: Trimethyl-pyrazine
Synonyms: 2,3,5-TriMethylpyrazine 99%;2,3,5-Trimethylpyrazine ,98%;2,3,5-Trimethylpyrazine,99%;2,3,5-Trimethyl-pyrazine >=99.0%;2,3,5-Trimethyl prazine;2.3.5-Methyl pyrazine;2,3,5-Trimethylpyrazine Trimethyl-pyrazine;Natural 2,3,5-Trimethylpyrazine
CAS: 14667-55-1
MF: C7H10N2
MW: 122.17
EINECS: 238-712-0
Product Categories: Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Pyrazine compounds;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;Q-Z;Mono- & Polyalkylpyrazines;pyrazine Flavor;Heterocyclic Compounds;Pyrazines
Mol File: 14667-55-1.mol
Trimethyl-pyrazine Chemical Properties
Melting point 156 °C
Boiling point 171-172 °C(lit.)
density 0.979 g/mL at 25 °C(lit.)
FEMA 3244 | 2,3,5-TRIMETHYLPYRAZINE
refractive index n20/D 1.5040(lit.)
Fp 130 °F
storage temp. Flammables area
pka 2.69±0.10(Predicted)
form neat
Specific Gravity 0.979
Odor roasted odor, reminiscent of coffee and cocoa
JECFA Number 774
BRN 2423
InChIKey IAEGWXHKWJGQAZ-UHFFFAOYSA-N
CAS DataBase Reference 14667-55-1(CAS DataBase Reference)
NIST Chemistry Reference Pyrazine, trimethyl-(14667-55-1)
EPA Substance Registry System Trimethylpyrazine (14667-55-1)
Safety Information
Hazard Codes Xn
Risk Statements 10-22-36/37/38
Safety Statements 16-26-36/37/39
RIDADR UN 1993 3/PG 3
WGK Germany 3
RTECS UQ3907000
TSCA Yes
HazardClass 3
PackingGroup III
HS Code 29339900
Trimethyl-pyrazine Usage And Synthesis
Chemical Properties CLEAR YELLOW LIQUID
Chemical Properties 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.
Occurrence Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.
Preparation From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
Aroma threshold values Detection: 400 ppb to 9 ppm (9 ppm in water)
Taste threshold values Taste characteristics at 80 ppm: raw, musty, nutty and potato.
Product Name: Trimethyl-pyrazine
Synonyms: 2,3,5-TriMethylpyrazine 99%;2,3,5-Trimethylpyrazine ,98%;2,3,5-Trimethylpyrazine,99%;2,3,5-Trimethyl-pyrazine >=99.0%;2,3,5-Trimethyl prazine;2.3.5-Methyl pyrazine;2,3,5-Trimethylpyrazine Trimethyl-pyrazine;Natural 2,3,5-Trimethylpyrazine
CAS: 14667-55-1
MF: C7H10N2
MW: 122.17
EINECS: 238-712-0
Product Categories: Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Pyrazine compounds;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;Q-Z;Mono- & Polyalkylpyrazines;pyrazine Flavor;Heterocyclic Compounds;Pyrazines
Mol File: 14667-55-1.mol
Trimethyl-pyrazine Chemical Properties
Melting point 156 °C
Boiling point 171-172 °C(lit.)
density 0.979 g/mL at 25 °C(lit.)
FEMA 3244 | 2,3,5-TRIMETHYLPYRAZINE
refractive index n20/D 1.5040(lit.)
Fp 130 °F
storage temp. Flammables area
pka 2.69±0.10(Predicted)
form neat
Specific Gravity 0.979
Odor roasted odor, reminiscent of coffee and cocoa
JECFA Number 774
BRN 2423
InChIKey IAEGWXHKWJGQAZ-UHFFFAOYSA-N
CAS DataBase Reference 14667-55-1(CAS DataBase Reference)
NIST Chemistry Reference Pyrazine, trimethyl-(14667-55-1)
EPA Substance Registry System Trimethylpyrazine (14667-55-1)
Safety Information
Hazard Codes Xn
Risk Statements 10-22-36/37/38
Safety Statements 16-26-36/37/39
RIDADR UN 1993 3/PG 3
WGK Germany 3
RTECS UQ3907000
TSCA Yes
HazardClass 3
PackingGroup III
HS Code 29339900
Trimethyl-pyrazine Usage And Synthesis
Chemical Properties CLEAR YELLOW LIQUID
Chemical Properties 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.
Occurrence Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.
Preparation From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
Aroma threshold values Detection: 400 ppb to 9 ppm (9 ppm in water)
Taste threshold values Taste characteristics at 80 ppm: raw, musty, nutty and potato.
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