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Merck
CN

W401501

Pyrazine

≥99%, FG

Synonym(s):

1,4-diazabenzene, 1,4-diazine, p-diazine

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About This Item

Empirical Formula (Hill Notation):
C4H4N2
CAS Number:
290-37-9
Molecular Weight:
80.09
Flavis number:
14.144
PubChem Substance ID:
24901971
UNSPSC Code:
12164502
FEMA Number:
4015
NACRES:
NA.21
EC Number:
206-027-6
MDL number:
MFCD00006122
Beilstein/REAXYS Number:
103905
Organoleptic:
pungent; nutty
Grade:
FG, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

assay

≥99%

bp

115-116 °C (lit.)

mp

50-56 °C (lit.)

density

1.031 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

pungent; nutty

SMILES string

c1cnccn1

InChI

1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H

InChI key

KYQCOXFCLRTKLS-UHFFFAOYSA-N

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Related Categories

pictograms

Flame
GHS02

signalword

Danger

hcodes

H228

Hazard Classifications

Flam. Sol. 1

Storage Class

4.1B - Flammable solid hazardous materials

wgk

WGK 3

flash_point_f

131.0 °F - closed cup

flash_point_c

55 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1173
SHBT0042
SHBS4076
SHBR7458
SHBR1849

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Emily J Dennis et al.
Nature, 562(7725), 119-123 (2018-09-28)
DEET (N,N-diethyl-meta-toluamide) is a synthetic chemical identified by the US Department of Agriculture in 1946 in a screen for repellents to protect soldiers from mosquito-borne diseases1,2. Since its discovery, DEET has become the world's most widely used arthropod repellent and
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact

Related Content

Global Trade Item Number

SKUGTIN
W401501-1KG-K04061834331940
W401501-100G-K04061837537912
W401501-SAMPLE-K04061837537929

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