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Merck
CN

W327204

2,5-二甲基吡嗪

≥98%, FG

别名:

Ketine

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关于此项目

经验公式（希尔记法）:
C6H8N2
化学文摘社编号:
123-32-0
分子量:
108.14
FEMA Number:
3272
Council of Europe no.:
2210
UNSPSC Code:
12164502
PubChem Substance ID:
24901599
Flavis number:
14.020
EC Number:
204-618-3
NACRES:
NA.21
MDL number:
MFCD00006147
Beilstein/REAXYS Number:
107052
Organoleptic:
cocoa; nutty; woody; earthy
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

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产品名称

2,5-二甲基吡嗪, ≥98%, FG

SMILES string

Cc1cnc(C)cn1

InChI

1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3

InChI key

LCZUOKDVTBMCMX-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

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

assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

155 °C (lit.)

density

0.99 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

cocoa; nutty; woody; earthy

Quality Level

300
400

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相关类别

Application


  • 通过重建代谢途径和增强辅因子再生，工程化大肠杆菌由L-苏氨酸高产合成2,5-二甲基吡嗪。：研究详细介绍了*大肠杆菌*的基因工程，可提高由L-苏氨酸生成2,5-二甲基吡嗪的效率。通过重建代谢途径和改善辅因子再生，研究人员实现了更高的产量，这是该化合物工业生物生产的重大进展（Liu et al., 2024）。

  • 从纳豆发酵大豆中分离的芽孢杆菌菌株生物合成吡嗪的研究。：研究探讨了从纳豆中分离的*芽孢杆菌*菌株对2,5-二甲基吡嗪等吡嗪类化合物的天然生物合成。这些发现有助于了解风味化合物的微生物生产及其在食品生物技术中的潜在应用（Klosowski et al., 2021）。

General description

2,5-二甲基吡嗪是一种吡嗪类化合物，主要在烹煮或烘烤过程中，由于糖类和蛋白质之间的美拉德反应，在熟米或烘烤花生等食品中形成。

Other Notes

残留物 2,6-二甲基吡嗪

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

存储类别

10 - Combustible liquids

wgk

WGK 3

flash_point_f

147.2 °F - closed cup

flash_point_c

64 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ0508
SHBP9596
SHBN8764
SHBN0893
MKCH5649

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Flavor components of roasted peanuts. Some low molecular weight pyrazines and pyrrole.
Mason ME, et al.
Journal of Agricultural and Food Chemistry, 14(5), 454-460 (1966)
Andrew M Duffin et al.
The journal of physical chemistry. A, 111(51), 13330-13338 (2007-12-01)
The quantum yield for HCN formation via 248 nm photodissociation of 2,3-, 2,5-, and 2,6-dimethylpyrazine (DMP, C6N2H8) was measured using diode laser probing of the HCN photoproduct. The total quantum yield is phi = 0.039 +/- 0.07, 0.14 +/- 0.02
Roger N Thompson et al.
Chemical senses, 29(9), 749-754 (2004-12-03)
Social behaviors of most mammals are affected by chemical signals, pheromones, exchanged between conspecifics. Previous experiments have shown that behavioral responses to the same pheromone differ depending on the sex and endocrine status of the respondent. Although the exact mechanism
Katharina Mamasuew et al.
Chemical senses, 36(3), 271-282 (2010-12-15)
Based on a variety of recent findings, the Grueneberg ganglion (GG) in the vestibule of the nasal cavity is considered as an olfactory compartment. However, defined chemical substances that activate GG neurons have not been identified. In this study, the
Roger N Thompson et al.
Chemical senses, 31(7), 613-619 (2006-06-08)
The social and reproductive behaviors of most mammals are modulated by pheromones, which are perceived by the vomeronasal organ (VNO). Vomeronasal transduction in vertebrates is activated through G-protein-coupled receptors, which in turn leads to the generation of inositol 1,4,5-trisphosphate (IP(3))
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实验方案

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

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