243116
2-仲丁基-3-甲氧基吡嗪
99%
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关于此项目
经验公式（希尔记法）:
C9H14N2O
化学文摘社编号:
分子量:
166.22
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
246-050-9
MDL number:
Assay:
99%
产品名称
2-仲丁基-3-甲氧基吡嗪, 99%
InChI key
QMQDJVIJVPEQHE-UHFFFAOYSA-N
InChI
1S/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3
SMILES string
CCC(C)c1nccnc1OC
assay
99%
refractive index
n20/D 1.492 (lit.)
bp
50 °C/1 mmHg (lit.)
density
0.996 g/mL at 25 °C
Quality Level
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General description
2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
170.6 °F - closed cup
flash_point_c
77 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
E R D Neta et al.
Journal of food science, 73(9), C632-C638 (2008-11-22)
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP
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