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W327107

2,3-ジメチルピラジン

Name: 2,3-ジメチルピラジン
Brand: ALDRICH

≥95%, FCC, FG

別名:

2,3-dimethyl-1,4-diazine

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この商品について

実験式（ヒル表記法）:

C₆H₈N₂

CAS番号:

5910-89-4

分子量:

108.14

FEMA Number:

3271

Council of Europe no.:

11323

UNSPSC Code:

12164502

PubChem Substance ID:

24901598

Flavis number:

14.050

EC Number:

227-630-0

NACRES:

NA.21

MDL number:

MFCD00006144

Organoleptic:

coffee; nutty; roasted

Grade:

FG, Halal, Kosher

Biological source:

synthetic

Food allergen:

no known allergens

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特性

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC

assay

≥95%

refractive index

n20/D 1.507 (lit.)

bp

156 °C (lit.)

density

1.011 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

Cc1nccnc1C

InChI

1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3

InChI key

OXQOBQJCDNLAPO-UHFFFAOYSA-N

詳細

Application

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).