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D181803

2,6-Dimethylpyrazine

Name: 2,6-Dimethylpyrazine
Brand: ALDRICH

98%

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About This Item

Empirical Formula (Hill Notation):

C₆H₈N₂

CAS Number:

108-50-9

Molecular Weight:

108.14

NACRES:

NA.22

PubChem Substance ID:

24893550

UNSPSC Code:

12352100

EC Number:

203-589-4

MDL number:

MFCD00006148

Assay:

98%

Form:

solid

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Properties

Quality Level

100

assay

98%

form

solid

bp

154 °C (lit.)

mp

35-40 °C (lit.)

SMILES string

Cc1cncc(C)n1

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

InChI key

HJFZAYHYIWGLNL-UHFFFAOYSA-N

Description

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pictograms

GHS02,GHS05,GHS07

signalword

Danger

hcodes

H228,H302,H315,H318,H335

pcodes

P210 - P240 - P280 - P301 + P312 - P302 + P352 - P305 + P351 + P338

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

4.1B - Flammable solid hazardous materials

wgk

WGK 3

flash_point_f

127.4 °F - closed cup

flash_point_c

53 °C - closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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Protocols

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

Extension of a dynamic headspace multi-volatile method to milliliter injection volumes with full sample evaporation: Application to green tea.

Nobuo Ochiai et al.

Journal of chromatography. A, 1421, 103-113 (2015-08-16)

An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.

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

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Enbo Xu et al.

Journal of food science, 80(7), C1476-C1489 (2015-06-20)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Global Trade Item Number

SKU	GTIN
D181803-5G	04061833560822
D181803-25G	04061838353757