W330906
2-甲基吡嗪
≥99%, FCC, FG
别名:
2-甲基-1,4-二嗪
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关于此项目
经验公式（希尔记法）:
C5H6N2
化学文摘社编号:
分子量:
94.11
FEMA编号:
3309
Beilstein:
105778
EC 号:
欧洲委员会编号:
2270
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.027
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
生物来源
synthetic
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
FCC
方案
≥99%
折射率
n20/D 1.504 (lit.)
沸点
135 °C/761 mmHg (lit.)
mp
−29 °C (lit.)
密度
1.03 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
musty; nutty; peanut
SMILES字符串
Cc1cnccn1
InChI
1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3
InChI key
CAWHJQAVHZEVTJ-UHFFFAOYSA-N
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一般描述
2-甲基吡嗪是年糕、烤花生和大豆产品中被报道的主要风味挥发物之一。
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
122.0 °F - closed cup
闪点(°C)
50 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Warner KJH, et al.
Journal of Food Science, 61(2), 469-472 (1996)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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