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| | Trimethyl-pyrazine Basic information |
| Product Name: | Trimethyl-pyrazine | | Synonyms: | 2,3,5-Trimethylpyrazine ,98%;2,3,5-Trimethylpyrazine,99%;2,3,5-Trimethyl-pyrazine >=99.0%;2,3,5-Trimethyl prazine;2.3.5-Methyl pyrazine;2,3,5-Trimethylpyrazine
Trimethyl-pyrazine;Natural 2,3,5-Trimethylpyrazine;TRIMETHYLPYRAZINE,2,3,5 | | CAS: | 14667-55-1 | | MF: | C7H10N2 | | MW: | 122.17 | | EINECS: | 238-712-0 | | Product Categories: | Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Pyrazine compounds;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;Q-Z;Mono- & Polyalkylpyrazines;pyrazine Flavor;Heterocyclic Compounds;Pyrazines | | Mol File: | 14667-55-1.mol |  |
| | Trimethyl-pyrazine Chemical Properties |
| Melting point | 156 °C | | Boiling point | 171-172 °C (lit.) | | density | 0.979 g/mL at 25 °C (lit.) | | FEMA | 3244 | 2,3,5-TRIMETHYLPYRAZINE | | refractive index | n20/D 1.5040(lit.) | | Fp | 130 °F | | storage temp. | Inert atmosphere,Room Temperature | | solubility | Chloroform (Slightly) | | pka | 2.69±0.10(Predicted) | | form | neat | | Specific Gravity | 0.979 | | color | Colorless to Light yellow to Light orange | | Odor | roasted odor, reminiscent of coffee and cocoa | | Odor Type | nutty | | JECFA Number | 774 | | BRN | 2423 | | InChIKey | IAEGWXHKWJGQAZ-UHFFFAOYSA-N | | LogP | 1.10 | | CAS DataBase Reference | 14667-55-1(CAS DataBase Reference) | | NIST Chemistry Reference | Pyrazine, trimethyl-(14667-55-1) | | EPA Substance Registry System | Trimethylpyrazine (14667-55-1) |
| Hazard Codes | Xn | | Risk Statements | 10-22-36/37/38 | | Safety Statements | 16-26-36/37/39 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 3 | | RTECS | UQ3907000 | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29339900 | | Toxicity | rat,LD50,oral,806mg/kg (806mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. |
| | Trimethyl-pyrazine Usage And Synthesis |
| Chemical Properties | 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma. | | Chemical Properties | CLEAR YELLOW LIQUID | | Occurrence | Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts,
filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread,
Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander
seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat
products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt,
peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid. | | Uses | 2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries. | | Uses | Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties. | | Definition | ChEBI: Trimethylpyrazine is a member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. It has a role as a plant metabolite, a flavouring agent, a bacterial metabolite, an animal metabolite and a pheromone. | | Preparation | From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. | | Aroma threshold values | Detection: 400 ppb to 9 ppm (9 ppm in water) | | Taste threshold values | Taste characteristics at 80 ppm: raw, musty, nutty and potato. | | General Description | 2,3,5-Trimethylpyrazine is present in brown cheese. | | Safety Profile | Moderately toxic by
ingestion. Combustible liquid. When heated
to decomposition emits toxic fumes of NOx. |
| | Trimethyl-pyrazine Preparation Products And Raw materials |
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