W391915
2-Ethyl-6-methylpyrazine, mixture of isomers
≥95%
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About This Item
Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
Molecular Weight:
122.17
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3919
Flavis number:
14.114
EC Number:
253-175-2
MDL number:
InChI
1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3
InChI key
RAFHQTNQEZECFL-UHFFFAOYSA-N
SMILES string
CCc1cncc(C)n1
biological source
synthetic
grade
Kosher
assay
≥95%
refractive index
n20/D 1.498
density
0.968 g/mL at 25 °C
application(s)
flavors and fragrances
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
138.0 °F - closed cup
flash_point_c
58.9 °C - closed cup
Regulatory Information
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Julio C Page et al.
Waste management (New York, N.Y.), 69, 463-469 (2017-09-04)
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
Yijun Liu et al.
Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. A total of 30
Zhuolin Wang et al.
Journal of agricultural and food chemistry, 68(1), 267-278 (2019-12-14)
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00
Aileen Pua et al.
Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
Jie Liu et al.
Food chemistry, 345, 128826-128826 (2021-02-20)
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the
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