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2-Methoxy-3-sec-butyl pyrazine

2-Methoxy-3-sec-butyl pyrazine Basic information
Product Name:2-Methoxy-3-sec-butyl pyrazine
Synonyms:2-methoxy-3-(1-methylpropyl)-pyrazin;3-sec-butyl-2-methoxypyrazine;Pyrazine, 2-methoxy-3-(1-methylpropyl)-;Pyrazine, 3-methoxy-2-(1-methylpropyl);FEMA NUMBER 3433;FEMA 3433;2-SECBUTYL-3(5/6)-METHOXYPYRAZINE;2-SEC-BUTYL-3-METHOXYPYRAZINE
CAS:24168-70-5
MF:C9H14N2O
MW:166.22
EINECS:246-050-9
Product Categories:Building Blocks;Heterocyclic Building Blocks;Aromatics;Heterocycles;Alkoxypyrazines;Mono- & Polyalkylpyrazines;Pyrazines;pyrazine Flavor
Mol File:24168-70-5.mol
2-Methoxy-3-sec-butyl pyrazine Structure
2-Methoxy-3-sec-butyl pyrazine Chemical Properties
Boiling point 50 °C1 mm Hg(lit.)
density 1 g/mL at 25 °C
FEMA 3433 | 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE
refractive index n20/D 1.492(lit.)
Fp 171 °F
storage temp. Sealed in dry,Room Temperature
solubility Chloroform (Slightly), Methanol (Slightly)
pka0.80±0.10(Predicted)
form Liquid
Specific Gravity1.01
color Clear colorless
Odorat 0.10 % in dipropylene glycol. musty green pea galbanum bell pepper
Odor Typegreen
JECFA Number791
LogP2.62
CAS DataBase Reference24168-70-5(CAS DataBase Reference)
NIST Chemistry ReferencePyrazine, 2-methoxy-3-(1-methylpropyl)-(24168-70-5)
EPA Substance Registry SystemPyrazine, 2-methoxy-3-(1-methylpropyl)- (24168-70-5)
Safety Information
Hazard Codes Xn
Risk Statements 22-36/37/38-20/21/22
Safety Statements 36/37/39-26-36/37/38
RIDADR UN 3334
WGK Germany 3
HS Code 29339900
MSDS Information
ProviderLanguage
2-Methoxy-3-sec-butyl pyrazine English
SigmaAldrich English
ACROS English
2-Methoxy-3-sec-butyl pyrazine Usage And Synthesis
Description2-Methoxy-3-(l-methylpropyl)pyrazine is like green peas, galbarum oil, bell pepper. Prepared by condensation of isolencine amide with glyoxal, followed by methylation with CH2N2.
Chemical Propertiesclear colorless liquid
Chemical Properties2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper.
OccurrenceReported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white wine, beans, beetroot, parsnip root and pumpkin, sherry and krill.
UsesA compound contents in musts and wines from Vitis vinifera variety Cabernet Sauvignon
PreparationBy condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2.
DefinitionChEBI: 2-methoxy-3-(1-methylpropyl) pyrazine is a member of pyrazines and an aromatic ether.
Aroma threshold valuesDetection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and potato-like.
Taste threshold valuesTaste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy.
General Description2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.
2-Methoxy-3-sec-butyl pyrazine Preparation Products And Raw materials
Raw materialsGlyoxal-->L-Isoleucine-->Diazomethane
2-Ethoxy-3-methylpyrazine 2-ETHOXY-3-ISOPROPYLPYRAZINE 2-Methylpyrazine Pyrazine Cyhalofop-butyl 2-METHOXY-3-N-PROPYLPYRAZINE Methoxy 2-SECBUTYL PYRAZINE Buprofezin 2-HYDROXYPYRAZINE BUTYL OLEATE 2-Methoxy-3-sec-butyl pyrazine Pyrazinamide 2-Propylpyrazine 2-Ethyl-3-methoxypyrazine Sulfachoropyrazine sodium Glipizide 2-Isopropyl-3-methoxypyrazine
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