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 Number:
3309
Council of Europe no.:
2270
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.027
EC Number:
203-645-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
105778
Organoleptic:
musty; nutty; peanut
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲基吡嗪, ≥99%, FCC, FG
SMILES string
Cc1cnccn1
InChI
1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3
InChI key
CAWHJQAVHZEVTJ-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
assay
≥99%
refractive index
n20/D 1.504 (lit.)
bp
135 °C/761 mmHg (lit.)
mp
−29 °C (lit.)
density
1.03 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
organoleptic
musty; nutty; peanut
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General description
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。
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
122.0 °F - closed cup
flash_point_c
50 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
`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)
Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
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)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
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