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Merck
CN

W324426

2,3,5-三甲基吡嗪

greener alternative

natural, ≥95%, FG

别名:

Potato pyrazine

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关于此项目

经验公式（希尔记法）:
C7H10N2
化学文摘社编号:
14667-55-1
分子量:
122.17
FEMA Number:
3244
UNSPSC Code:
12164502
PubChem Substance ID:
24901582
Flavis number:
14.019
EC Number:
238-712-0
NACRES:
NA.21
MDL number:
MFCD00006145
Organoleptic:
cocoa; musty; nutty; peanut; potato
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

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产品名称

2,3,5-三甲基吡嗪, natural, ≥95%, FG

SMILES string

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

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

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

assay

≥95%

greener alternative product characteristics

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

sustainability

Greener Alternative Product

impurities

≤0.3% water

refractive index

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

density

0.979 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

greener alternative category

, Aligned

organoleptic

cocoa; musty; nutty; peanut; potato

Quality Level

300
400

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相关类别

Application

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

General description

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”.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 3

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

ppe

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

法规信息

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS0438
SHBR2506
SHBP2217
STBJ8558
STBJ4010

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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)
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)
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)
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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