W327301
2,6-Dimethylpyrazine
≥98%, FG
Synonym(s):
2,6-dimethyl paradiazine, 2-methyl-6-methylpyrazine
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About This Item
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥98%
impurities
≤0.5% Water (Karl Fischer)
bp
154 °C (lit.)
mp
32-40 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
coffee; meaty; nutty; roasted
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
Application
- Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This study explores the biosynthesis of pyrazines, including 2,6-Dimethylpyrazine, by Bacillus strains isolated from natto fermented soybean. The research highlights the biochemical pathways and potential applications in flavor and aroma enhancement in food products, providing insights into the natural production of these compounds (Kłosowski et al., 2021).
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signalword
Danger
hcodes
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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