W327107

2,3-二甲基吡嗪

Name: 2,3-二甲基吡嗪
Brand: ALDRICH

≥95%, FCC, FG

别名:

2,3-dimethyl-1,4-diazine

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About This Item

经验公式（希尔记法）:

C₆H₈N₂

CAS Number:

5910-89-4

分子量:

108.14

FEMA编号:

3271

EC 号:

227-630-0

欧洲委员会编号:

11323

MDL编号:

MFCD00006144

UNSPSC代码:

12164502

PubChem化学物质编号:

24901598

Flavis编号:

14.050

NACRES:

NA.21

主要文件

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生物来源

synthetic

质量水平

300
400

等级

FG
Halal
Kosher

管理合规性

EU Regulation 1334/2008 & 178/2002
FCC

方案

≥95%

折射率

n20/D 1.507 (lit.)

沸点

156 °C (lit.)

密度

1.011 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

性状检查

coffee; nutty; roasted

SMILES字符串

Cc1nccnc1C

InChI

1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3

InChI key

OXQOBQJCDNLAPO-UHFFFAOYSA-N

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应用

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).