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W401501

Sigma-Aldrich

Pyrazine

≥99%, FG

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Synonym(s):
1,4-diazabenzene, 1,4-diazine, p-diazine
Empirical Formula (Hill Notation):
C4H4N2
CAS Number:
290-37-9
Molecular Weight:
80.09
FEMA Number:
4015
Beilstein:
103905
EC Number:
206-027-6
MDL number:
MFCD00006122
PubChem Substance ID:
24901971
Flavis number:
14.144
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

Assay

≥99%

bp

115-116 °C (lit.)

mp

50-56 °C (lit.)

density

1.031 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

pungent; nutty

SMILES string

c1cnccn1

InChI

1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H

InChI key

KYQCOXFCLRTKLS-UHFFFAOYSA-N

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Related Categories

Pictograms

Flame
GHS02

Signal Word

Danger

Hazard Statements

H228

Hazard Classifications

Flam. Sol. 1

Storage Class Code

4.1B - Flammable solid hazardous materials

WGK

WGK 3

Flash Point(F)

131.0 °F - closed cup

Flash Point(C)

55 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Emily J Dennis et al.
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DEET (N,N-diethyl-meta-toluamide) is a synthetic chemical identified by the US Department of Agriculture in 1946 in a screen for repellents to protect soldiers from mosquito-borne diseases1,2. Since its discovery, DEET has become the world's most widely used arthropod repellent and
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
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

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