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| Product Name: | 2,6-Dimethylpyrazine | | Synonyms: | 2,6-dimethyl-pyrazin;2,6-dimethylpyrazine,balance2,5-isomer;3,5-Dimethylpyrazine;FEMA NUMBER 3273;2,6-DIMETHYLPYRAZINE;2,6-DIMETHYL PARADIAZINE;2,6-DIMETHYL-1,4-DIAZINE;2 6-DIMETHYLPYRAZINE 98+% FCC | | CAS: | 108-50-9 | | MF: | C6H8N2 | | MW: | 108.14 | | EINECS: | 203-589-4 | | Product Categories: | Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;C-D;Flavors and Fragrances;Mono- & Polyalkylpyrazines;pyrazine Flavor;Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Pharmaceutical Raw Materials;Pyrazine;Heterocyclic Compounds;Pyrazines | | Mol File: | 108-50-9.mol |  |
| | 2,6-Dimethylpyrazine Chemical Properties |
| Melting point | 35-40 °C(lit.) | | Boiling point | 154 °C(lit.) | | density | 0.965(50.0000℃) | | refractive index | 1.5000 | | FEMA | 3273 | 2,6-DIMETHYLPYRAZINE | | Fp | 127 °F | | storage temp. | -20°C | | solubility | Chloroform, Methanol (Slightly) | | pka | 2.49±0.10(Predicted) | | form | Low Melting Crystalline Solid | | color | Pale yellow | | PH | 7 (H2O, 20℃) | | Odor | at 10.00 % in dipropylene glycol. ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk | | Odor Type | chocolate | | Water Solubility | Soluble in water. | | JECFA Number | 767 | | BRN | 1726 | | LogP | 0.64 | | CAS DataBase Reference | 108-50-9(CAS DataBase Reference) | | NIST Chemistry Reference | Pyrazine, 2,6-dimethyl-(108-50-9) | | EPA Substance Registry System | Pyrazine, 2,6-dimethyl- (108-50-9) |
| Hazard Codes | Xn,F | | Risk Statements | 10-22-37/38-41-11 | | Safety Statements | 16-26-39 | | RIDADR | UN 1325 4.1/PG 2 | | WGK Germany | 3 | | RTECS | UQ2975000 | | TSCA | Yes | | HazardClass | 4.1 | | PackingGroup | III | | HS Code | 29339990 |
| | 2,6-Dimethylpyrazine Usage And Synthesis |
| Description | 2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.
| | Reference | Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5
| | Chemical Properties | 2,6-Dimethylpyrazine has a nutty, coffee-like odor. | | Chemical Properties | PALE YELLOW LOW MELTING CRYSTALLINE SOLID | | Occurrence | Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia
tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind,
coriander seed and corn tortilla | | Uses | 2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors | | Preparation | By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from
the 2,5-dimethylpyrazine. | | Definition | ChEBI: 2,6-Dimethylpyrazine is a member of pyrazines. | | Aroma threshold values | Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea,
earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee. | | Taste threshold values | Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty,
woody, milk roasted peanut. |
| | 2,6-Dimethylpyrazine Preparation Products And Raw materials |
| Raw materials | 1,2-Diaminopropane-->2,5-Dimethyl pyrazine | | Preparation Products | 2,6-Dimethylpiperazine-->3,5-DIMETHYL-2-ETHYLPYRAZINE-->Pyrimidine, 2,4-dimethyl- (6CI,7CI,8CI,9CI)-->3,6-Dimethyl Pyridazine |
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