W401501
吡嗪
≥99%, FG
别名:
1,4-diazabenzene, 1,4-diazine, p-diazine
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关于此项目
经验公式（希尔记法）:
C4H4N2
化学文摘社编号:
分子量:
80.09
Flavis number:
14.144
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
4015
NACRES:
NA.21
EC Number:
206-027-6
MDL number:
Beilstein/REAXYS Number:
103905
Organoleptic:
pungent; nutty
Grade:
FG
Kosher
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
吡嗪, ≥99%, FG
InChI key
KYQCOXFCLRTKLS-UHFFFAOYSA-N
InChI
1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H
SMILES string
c1cnccn1
biological source
synthetic
grade
FG
Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012
assay
≥99%
bp
115-116 °C (lit.)
mp
50-56 °C (lit.)
density
1.031 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
pungent; nutty
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signalword
Danger
hcodes
Hazard Classifications
Flam. Sol. 1
存储类别
4.1B - Flammable solid hazardous materials
wgk
WGK 3
flash_point_f
131.0 °F - closed cup
flash_point_c
55 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
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