W313203
2-异丁基-3-甲氧基吡嗪
≥99%, FG
别名:
2-甲氧基-3-(2-甲基丙基)吡嗪, 2-甲氧基-3-异丁基吡嗪
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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
FEMA Number:
3132
Council of Europe no.:
11338
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.043
EC Number:
246-402-1
NACRES:
NA.21
MDL number:
Organoleptic:
green; vegetable; pepper
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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
≥99%
refractive index
n20/D 1.49 (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
green; vegetable; pepper
SMILES string
COc1nccnc1CC(C)C
InChI
1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3
InChI key
UXFSPRAGHGMRSQ-UHFFFAOYSA-N
General description
2-异丁基-3-甲氧基吡嗪是甜椒的主要风味/香气成分。它也存在于新鲜的墨西哥胡椒和烤土豆中。
Application
- RIFM香料成分安全性评价，2-异丁基-3-甲氧基吡嗪，中国科学院登记号24683-00-9。：该安全性评估审查了2-异丁基-3-甲氧基吡嗪的毒理学数据，确保其在香料中的安全使用（Api et al., 2024）。
- 对葡萄藤进行源库操作对葡萄浆果和葡萄酒中的黄酮类化合物以及香气有重大影响，这些影响超出了浆果中糖分积累的变化。：本文讨论了2-异丁基-3-甲氧基吡嗪对葡萄酒香气的影响，重点讨论了农业实践及其对葡萄品质的影响（Martínez-Lüscher and Kurtural, 2023）。
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
flash_point_f
176.0 °F - closed cup
flash_point_c
80 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter