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Merck
CN

199419

2,3,5-Trimethylpyrazine

99%

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About This Item

Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
14667-55-1
Molecular Weight:
122.17
NACRES:
NA.22
PubChem Substance ID:
24851915
UNSPSC Code:
12352100
EC Number:
238-712-0
MDL number:
MFCD00006145

Key Documents

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Product Name

2,3,5-Trimethylpyrazine, 99%

InChI key

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

InChI

1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3

SMILES string

Cc1cnc(C)c(C)n1

assay

99%

form

liquid

refractive index

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

Quality Level

100

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General description

2,3,5-Trimethylpyrazine is present in brown cheese.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

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

3 - Flammable liquids

wgk

WGK 3

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9031
SHBR5701
SHBP3737
SHBN5335
SHBN3196

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R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
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
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results

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