18138-05-1 Usage
Description
Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) is an organic compound that belongs to the pyrazine family. It is characterized by its distinct chemical structure, which consists of a six-membered nitrogen-containing ring with two ethyl groups at the 3 and 5 positions and a methyl group at the 2 position. Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) is known for its unique nutty, meaty, and vegetable odor, making it a valuable component in the flavor and fragrance industry.
Uses
Used in Flavor Industry:
Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) is used as a flavoring agent for its characteristic nutty, meaty, and vegetable odor. It is commonly added to various food products to enhance their taste and aroma, providing a rich and appetizing sensory experience for consumers.
Used in Fragrance Industry:
In addition to its application in the flavor industry, Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) is also utilized in the fragrance industry. Its unique odor profile makes it a valuable ingredient in the creation of various scent compositions, particularly those that aim to mimic the natural aromas of nuts, meats, and vegetables.
Used in Chemical Research:
Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) is also used in chemical research as a starting material or intermediate for the synthesis of more complex organic compounds. Its unique structure and properties make it a versatile building block for the development of new molecules with potential applications in various fields, such as pharmaceuticals, materials science, and agrochemicals.
Occurrence:
Pyrazine, 3,5-diethyl-2-methyl(8CI,9CI) has been reported to be found in various natural sources, including potato, chicken, beef, pork (0.1 to 0.5 ppm), cocoa (2.1 ppm), coffee, tea, peanut, coconut (1 ppm), and corn. Its presence in these food items contributes to their distinct flavors and aromas, making it an essential component in the overall sensory profile of these products.
Chemical Properties:
The chemical properties of 3,5-diethyl-2-methylpyrazine include its nutty, meaty, and vegetable odor, which are primarily responsible for its applications in the flavor and fragrance industries. Its molecular structure and functional groups also play a role in determining its reactivity and compatibility with other compounds, making it a valuable asset in chemical research and synthesis.
Check Digit Verification of cas no
The CAS Registry Mumber 18138-05-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,8,1,3 and 8 respectively; the second part has 2 digits, 0 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 18138-05:
(7*1)+(6*8)+(5*1)+(4*3)+(3*8)+(2*0)+(1*5)=101
101 % 10 = 1
So 18138-05-1 is a valid CAS Registry Number.
InChI:InChI=1/C9H14N2/c1-4-8-6-10-7(3)9(5-2)11-8/h6H,4-5H2,1-3H3
18138-05-1Relevant articles and documents
Flavor components of roasted almond
Takei,Yamanishi
, p. 2329 - 2336 (1974)
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The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine
Yu, Ai-Nong,Zhang, Ai-Dong
experimental part, p. 214 - 219 (2011/12/14)
The identification of aroma compounds, formed from the reactions of l-ascorbic acid with l-threonine/l-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 ± 2 °C for 2 h, was performed using a SPME-GC-MS technique, and further use
