16315
2-乙基-3-甲基吡嗪
analytical standard
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关于此项目
经验公式（希尔记法）:
C7H10N2
化学文摘社编号:
分子量:
122.17
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
239-799-8
MDL number:
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
impurities
≤0.3 wt. % water
refractive index
n20/D 1.502-1.505, n20/D 1.503 (lit.)
bp
57 °C/10 mmHg (lit.)
density
0.987 g/mL at 25 °C
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
InChI key
LNIMMWYNSBZESE-UHFFFAOYSA-N
InChI
1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3
SMILES string
CCc1nccnc1C
grade
analytical standard
assay
≥98.5% (GC)
shelf life
limited shelf life, expiry date on the label
General description
2-Ethyl-3-methylpyrazine is a odorant. It contributes in the flavour of the crust of wheat bread.
Application
It was used in GC profiling of Maillard reaction products extracted from boiled pork juice, in a study performed to understand the inhibition of formation of carcinogenic heterocyclic aromatic amines by naturally occurring organosulfur compound diallyl disulfide.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
138.0 °F - closed cup
flash_point_c
58.9 °C - closed cup
法规信息
危险化学品
此项目有
Identification of the volatile flavour compounds of wheat bread crust?comparison with rye bread crust.
Schieberle, Peter, and Werner Grosch
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 180.6, 474-478 (1985)
Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice.
Tsai SJ1, Jenq SN, Lee H
Mutagenesis, 11(3), 235-240 (1996)
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