Productomschrijving

Natural 2,3,5-Trimethyl-pyrazine Basic information

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

Natural 2,3,5-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.	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)

Natural 2,3,5-Trimethyl-pyrazine Safety Information

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

Natural 2,3,5-Trimethyl-pyrazine Usage And Synthesis

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.

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