199419
2,3,5-三甲基吡嗪
99%
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关于此项目
经验公式（希尔记法）:
C7H10N2
化学文摘社编号:
分子量:
122.17
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
238-712-0
MDL number:
Assay:
99%
Form:
liquid
Quality Level
assay
99%
form
liquid
refractive index
n20/D 1.5040 (lit.)
bp
171-172 °C (lit.)
density
0.979 g/mL at 25 °C (lit.)
SMILES string
Cc1cnc(C)c(C)n1
InChI
1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
InChI key
IAEGWXHKWJGQAZ-UHFFFAOYSA-N
General description
2,3,5-Trimethylpyrazine is present in brown cheese.
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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
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
129.2 °F - closed cup
flash_point_c
54 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
R D Divine et al.
Journal of dairy science, 95(5), 2347-2354 (2012-05-01)
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 199419-10G | 04061838763181 |