W511609
2-甲基喹喔啉
≥97%
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关于此项目
经验公式（希尔记法）:
C9H8N2
化学文摘社编号:
分子量:
144.17
NACRES:
NA.21
Flavis number:
14.139
PubChem Substance ID:
UNSPSC Code:
12164502
EC Number:
230-664-9
MDL number:
Beilstein/REAXYS Number:
113307
Organoleptic:
coffee; nutty; roasted
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
assay
≥97%
refractive index
n20/D 1.613 (lit.)
bp
245-247 °C (lit.)
density
1.118 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
coffee; nutty; roasted
SMILES string
Cc1cnc2ccccc2n1
InChI
1S/C9H8N2/c1-7-6-10-8-4-2-3-5-9(8)11-7/h2-6H,1H3
InChI key
ALHUXMDEZNLFTA-UHFFFAOYSA-N
General description
2-Methylquinoxaline is a heterocyclic compound used in roasted and meat flavoring. It is one of the volatile compounds formed during the thermal reaction between L-cysteine and dihydroxyacetone in glycerine.
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
224.6 °F - closed cup
flash_point_c
107 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Rowe DJ
Chemistry and Technology of Flavors and Fragrances., 110-110 (2004)
Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents.
Okumura J, et al.
Agricultural and Biological Chemistry, 54(7), 1631-1638 (1990)
Determination of methylglyoxal as 2-methylquinoxaline by high-performance liquid chromatography and its application to biological samples.
S Ohmori et al.
Journal of chromatography, 414(1), 149-155 (1987-02-20)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W511609-100G | 04061838183651 |
| W511609-SAMPLE | 04061838183675 |
| W511609-5KG | 04061838183668 |
| W511609-1KG | 04061838094094 |