W330906
2-甲基吡嗪
≥99%, FCC, FG
别名:
2-甲基-1,4-二嗪
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关于此项目
经验公式（希尔记法）:
C5H6N2
化学文摘社编号:
分子量:
94.11
FEMA Number:
3309
Council of Europe no.:
2270
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.027
EC Number:
203-645-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
105778
Organoleptic:
musty; nutty; peanut
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲基吡嗪, ≥99%, FCC, FG
SMILES string
Cc1cnccn1
InChI
1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3
InChI key
CAWHJQAVHZEVTJ-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
FCC
assay
≥99%
refractive index
n20/D 1.504 (lit.)
bp
135 °C/761 mmHg (lit.)
mp
−29 °C (lit.)
density
1.03 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
musty; nutty; peanut
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General description
2-甲基吡嗪是年糕、烤花生和大豆产品中被报道的主要风味挥发物之一。
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
122.0 °F - closed cup
flash_point_c
50 °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
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Warner KJH, et al.
Journal of Food Science, 61(2), 469-472 (1996)
Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
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)
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