14667-55-1 Trimethyl-pyrazine

Superiority:

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.