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| | 2-Methoxy-6-isopropylpyrazine Basic information |
| Product Name: | 2-Methoxy-6-isopropylpyrazine | | Synonyms: | 3,5 OR 6-ISOPROPYL-2-METHOXYPYRAZINE;2-METHOXY-3(5 OR 6)-ISOPROPYLPYRAZINE;FEMA 3358;isopropylmethoxypyrazine;Pyrazine, methoxy(1-methylethyl)-;2-Isopropyl-3-methoxypyrazine;2-Isopropyl-5-methoxypyrazine;2-Isopropyl-6-methoxypyrazine | | CAS: | 93905-03-4 | | MF: | C8H12N2O | | MW: | 152.19 | | EINECS: | 299-837-4 | | Product Categories: | pyrazine Flavor | | Mol File: | 93905-03-4.mol |  |
| | 2-Methoxy-6-isopropylpyrazine Chemical Properties |
| density | 0.996 g/mL at 25 °C(lit.) | | FEMA | 3358 | 2-METHOXY-3(5 AND 6)-ISOPROPYLPYRAZINE | | refractive index | n20/D 1.495(lit.) | | Fp | 152 °F | | Odor | at 0.10 % in dipropylene glycol. earthy bell pepper raw potato galbanum | | Odor Type | earthy | | JECFA Number | 790 | | LogP | 2.16 |
| | 2-Methoxy-6-isopropylpyrazine Usage And Synthesis |
| Chemical Properties | 2-Methoxy-3(5 and 6)-isopropylpyrazine has an earthy, bell pepper, raw potato, galbanum aroma. | | Occurrence | Reported found in asparagus, cabbage, peas, carrot, cucumber, lettuce, onion, potato, bell pepper, tomato,
ginger, white wine, coffee, peanut, beans, beetroot, parsnip root and dill herb. | | Preparation | (a) From 2-hydroxy-3-propylpyrazine by ethylation with diazomethane; the 2-hydroxy-3-propylpyrazine is pre pared by condensing norvaline amide hydrochloride with glyxoal (a + b + c). A mixture can be obtained by methoxylation of
isopropylchloropyrazine. | | Aroma threshold values | Detection: 0.002 to 10 ppb. |
| | 2-Methoxy-6-isopropylpyrazine Preparation Products And Raw materials |
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