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Merck
CN

W320307

Sigma-Aldrich

5-甲基喹喔啉

≥99%, FG

别名:

Nutty oxaline

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关于此项目

经验公式（希尔记法）:
C9H8N2
化学文摘社编号:
13708-12-8
分子量:
144.17
FEMA编号:
3203
EC 号:
237-246-5
欧洲委员会编号:
2271
MDL编号:
MFCD00012335
UNSPSC代码:
12164502
PubChem化学物质编号:
24901551
Flavis编号:
14.028
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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生物来源

synthetic

质量水平

300
400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

方案

≥99%

折射率

n20/D 1.62 (lit.)

沸点

120 °C/15 mmHg (lit.)

mp

20-21 °C (lit.)

密度

1.125 g/mL at 25 °C

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

burnt; coffee; corn; nutty; roasted

SMILES字符串

Cc1cccc2nccnc12

InChI

1S/C9H8N2/c1-7-3-2-4-8-9(7)11-6-5-10-8/h2-6H,1H3

InChI key

CQLOYHZZZCWHSG-UHFFFAOYSA-N

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相关类别

一般描述

5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee.

应用


  • Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.: This research, published in Bioscience, Biotechnology, and Biochemistry, identifies 5-methylquinoxaline as a novel compound that induces UCP1 in beige adipocytes, suggesting its potential application in metabolic studies and obesity treatment (Kawarasaki et al., 2022).

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H315,H319,H335

危险分类

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)

235.4 °F - closed cup

闪点(°C)

113 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS6201
SHBR9696
SHBQ4555
SHBP4581
SHBP1399

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Isolation and determination of ?-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
Daglia M, et al.
Journal of Agricultural and Food Chemistry, 55(22), 8877-8882 (2007)
Volatile components of roasted almonds: basic fraction.
Takei Y, et al.
Agricultural and Biological Chemistry, 38(3), 645-648 (1974)
Weerachat Sompong et al.
BMC complementary and alternative medicine, 15, 394-394 (2015-11-02)
Methylglyoxal (MG) is one of the most reactive glycating agents, which result the formation of advanced glycation end-products (AGEs) that have been implicated in the progression of age-related diseases. Inhibition of MG-induced AGE formation is the imperative approach for alleviating

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