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Merck
CN

W320803

(Methylthio)methylpyrazine

mixture of isomers, ≥98%, FG

Synonym(s):

Popcorn thiopyrazine

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About This Item

Empirical Formula (Hill Notation):
C6H8N2S
CAS Number:
67952-65-2
Molecular Weight:
140.21
FEMA Number:
3208
Council of Europe no.:
2290
UNSPSC Code:
12164502
PubChem Substance ID:
24901554
EC Number:
267-918-3
NACRES:
NA.21
Flavis number:
14.035
Organoleptic:
cocoa; coffee; hazelnut; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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InChI

1S/2C6H8N2S/c1-5-3-8-6(9-2)4-7-5;1-5-6(9-2)8-4-3-7-5/h2*3-4H,1-2H3

InChI key

PYWKOMLPQRZQSD-UHFFFAOYSA-N

SMILES string

CSc1cnc(C)cn1.CSc2nccnc2C

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012

assay

≥98%

refractive index

n20/D 1.583 (lit.)

density

1.145 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cocoa; coffee; hazelnut; roasted

Quality Level

300, 400

Related Categories

General description

(Methylthio)methylpyrazine (mixture of isomers) are pyrazine compounds that are mainly formed in food products by Maillard reaction between sugars and proteins during cooking or roasting. It occurs naturally in tobacco.

Biochem/physiol Actions

Taste at 3-10 ppm

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

192.2 °F

flash_point_c

89 °C

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2862
SHBS1246
SHBQ7759
SHBQ6194
SHBQ6200

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Already Own This Product?

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Flavours and Fragrances (1997)
The Chemical Components of Tobacco and Tobacco Smoke (2016)
Mosciano, G.
Perfumer & Flavorist, 25, 52-52 (2000)

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