Merck
CN

W314900

Sigma-Aldrich

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

≥95%, FG

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别名:
2-乙基-3,5(或6)-二甲基吡嗪
经验公式(希尔记法):
C8H12N2
CAS号:
分子量:
136.19
FEMA编号:
3149
欧洲委员会编号:
2246
PubChem化学物质编号:
Flavis编号:
14.100
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

管理合规性

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

检测方案

≥95%

折射率

n20/D 1.5015 (lit.)

bp

180-181 °C (lit.)

密度

0.965 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

chocolate; hazelnut; nutty; peanut; roasted

SMILES字符串

CCc1ncc(C)nc1C.CCc2nc(C)cnc2C

InChI

1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3

InChI key

BOFLOMVCGPWPQC-UHFFFAOYSA-N

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一般描述

2-乙基-3(5 或 6)-二甲基吡嗪,是异构体的混合物,是具有气味活性的吡嗪化合物,通常在烧烤食品中发现,是由美拉德反应和丝氨酸和苏氨酸的裂解形成的。

应用


  • Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024).

  • The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023).

  • Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024).

  • Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024).

  • Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023).

生化/生理作用

5ppm 时的味道

其他说明

天然存在:白肋烟草和弗吉尼亚烟草、可可、咖啡、熟牛肉、花生、瑞士奶酪。

象形图

Exclamation mark

警示用语:

Warning

危险分类

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

10 - Combustible liquids

WGK

WGK 3

闪点(°F)

156.2 °F

闪点(°C)

69 °C

个人防护装备

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


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