W327107
2,3-Dimethylpyrazine
≥95%, FCC, FG
Sinónimos:
2,3-dimethyl-1,4-diazine
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Fórmula empírica (notación de Hill):
C6H8N2
Número CAS:
Peso molecular:
108.14
FEMA Number:
3271
Council of Europe no.:
11323
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.050
EC Number:
227-630-0
NACRES:
NA.21
MDL number:
Organoleptic:
coffee; nutty; roasted
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
Servicio técnico
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Permítanos ayudarlebiological source
synthetic
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
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).
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Clase de almacenamiento
3 - Flammable liquids
wgk
WGK 3
flash_point_f
129.2 °F - closed cup
flash_point_c
54 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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