Natuurlijk 2,3,5-trimethylpyrazine

Product Name:

Natural 2,3,5-Trimethyl-pyrazine

CAS:

14667-55-1

MF:

C7H10N2

MW:

122.17

EINECS:

238-712-0

Mol File:

14667-55-1.mol

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. 

Flammables area

pka

2.69±0.10(Predicted)

form 

neat

Specific Gravity

0.979

Odor

roasted odor, reminiscent of coffee and cocoa

JECFA Number

774

BRN 

2423

InChIKey

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

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

Chemical Properties

CLEAR YELLOW LIQUID

Chemical Properties

2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.

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.

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.

Safety Profile

Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx.