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Merck
CN

W324426

Sigma-Aldrich

2,3,5-三甲基吡嗪

greener alternative

natural, ≥95%, FG

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别名:
Potato pyrazine
经验公式(希尔记法):
C7H10N2
CAS号:
分子量:
122.17
FEMA编号:
3244
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.019
NACRES:
NA.21

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

Agency

follows IFRA guidelines

管理合规性

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

检测方案

≥95%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

杂质

≤0.3% water

折射率

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

密度

0.979 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

环保替代产品分类

性状检查

cocoa; musty; nutty; peanut; potato

SMILES字符串

Cc1cnc(C)c(C)n1

InChI

1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3

InChI key

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

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一般描述

2,3,5-Trimethylpyrazine is a volatile organic flavor component of roasted coffee beans , cooked rice and soy paste. It has baked goods, roasted barley, cocoa, coffee, popcorn, baked potatoes, roasted peanut like odor.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

应用

2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.

象形图

FlameExclamation mark

警示用语:

Warning

危险分类

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

靶器官

Respiratory system

WGK

WGK 3

闪点(°F)

closed cup

闪点(°C)

closed cup

个人防护装备

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

法规信息

新产品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

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访问文档库

Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves
Zhou L, et al.
Food & Function, 7(6), 2574-2581 (2016)
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1-2), 57-65 (2004)
Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient
Burdock GA and Carabin IG
Regulatory Toxicology and Pharmacology, 50(3), 303-312 (2008)
Characterization of the volatile substances and aroma components from traditional soypaste.
Zhang Y, et al.
Molecules (Basel), 15(5), 3421-3427 (2010)
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated

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