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W330906

Sigma-Aldrich

2-Methylpyrazine

≥99%, FCC, FG

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Synonym(s):
2-methyl-1,4-diazine
Empirical Formula (Hill Notation):
C5H6N2
CAS Number:
109-08-0
Molecular Weight:
94.11
FEMA Number:
3309
Beilstein:
105778
EC Number:
203-645-8
Council of Europe no.:
2270
MDL number:
MFCD00006142
PubChem Substance ID:
24901629
Flavis number:
14.027
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥99%

refractive index

n20/D 1.504 (lit.)

bp

135 °C/761 mmHg (lit.)

mp

−29 °C (lit.)

density

1.03 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

musty; nutty; peanut

SMILES string

Cc1cnccn1

InChI

1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3

InChI key

CAWHJQAVHZEVTJ-UHFFFAOYSA-N

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General description

2-Methylpyrazine is one of the major flavor volatiles reported in rice cakes, roasted peanuts and soybean products.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226 - H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

122.0 °F

Flash Point(C)

50 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

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Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Warner KJH, et al.
Journal of Food Science, 61(2), 469-472 (1996)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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