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Merck
CN

W328103

2-乙基吡嗪

≥98%, FG

别名:

乙基吡嗪

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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:
13925-00-3
分子量:
108.14
FEMA Number:
3281
Council of Europe no.:
2213
UNSPSC Code:
12164502
PubChem Substance ID:
24901605
Flavis number:
14.022
EC Number:
237-691-5
NACRES:
NA.21
MDL number:
MFCD00006149
Beilstein/REAXYS Number:
108200
Organoleptic:
cocoa; musty; nutty; woody; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

主要文件

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SMILES string

CCc1cnccn1

InChI

1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3

InChI key

KVFIJIWMDBAGDP-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

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

assay

≥98%

refractive index

n20/D 1.498 (lit.)

bp

152-153 °C (lit.)

density

0.984 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; musty; nutty; woody; roasted

Quality Level

300, 400

相关类别

General description

2-乙基吡嗪是一种挥发性香味化合物，主要在烘焙咖啡豆或烘焙芝麻等食品中形成，这是由于烘焙过程中糖与蛋白质发生美拉德反应所致。

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

存储类别

3 - Flammable liquids

wgk

WGK 3

flash_point_f

109.0 °F

flash_point_c

42.78 °C

ppe

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

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS8641
SHBR0701
SHBP3529
SHBN2538
MKCK0674

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Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
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

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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