W327204
2,5-Dimethylpyrazine
≥98%, FG
동의어(들):
Ketine
조직 및 계약 가격을 보려면 를 클릭합니다.
크기 선택
보기 변경
제품정보 (DICE 배송 시 비용 별도)
실험식(Hill 표기법):
C6H8N2
CAS 번호:
Molecular Weight:
108.14
FEMA Number:
3272
Council of Europe no.:
2210
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.020
EC Number:
204-618-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
107052
Organoleptic:
cocoa; nutty; woody; earthy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.502 (lit.)
bp
155 °C (lit.)
density
0.99 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
cocoa; nutty; woody; earthy
SMILES string
Cc1cnc(C)cn1
InChI
1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3
InChI key
LCZUOKDVTBMCMX-UHFFFAOYSA-N
General description
2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.
Application
- Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of *E. coli* to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024).
- Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by *Bacillus* strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021).
Other Notes
remainder 2,6-dimethylpyrazine
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Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
저장 등급
10 - Combustible liquids
wgk
WGK 3
flash_point_f
147.2 °F - closed cup
flash_point_c
64 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter