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Dokumente

W315508

Sigma-Aldrich

2-Ethyl-3-methylpyrazin

≥98%, FCC, FG

Synonym(e):

filbert pyrazine

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About This Item

Empirische Formel (Hill-System):
C7H10N2
CAS-Nummer:
15707-23-0
Molekulargewicht:
122.17
FEMA-Nummer:
3155
EG-Nummer:
239-799-8
CoE-Nummer:
548
MDL-Nummer:
MFCD00006150
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901497
Flavis-Nummer:
14.006
NACRES:
NA.21

Biologische Quelle

synthetic

Qualitätsniveau

400

Qualität

FG
Halal
Kosher

Einhaltung gesetzlicher Vorschriften

EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥98%

Brechungsindex

n20/D 1.503 (lit.)

bp

57 °C/10 mmHg (lit.)

Dichte

0.987 g/mL at 25 °C

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

corn; musty; earthy; nutty; peanut

SMILES String

CCc1nccnc1C

InChI

1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3

InChIKey

LNIMMWYNSBZESE-UHFFFAOYSA-N

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Verwandte Kategorien

Allgemeine Beschreibung

2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.

Anwendung


  • RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).

  • Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).

  • Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).

  • Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).

Piktogramme

FlameExclamation mark
GHS02,GHS07

Signalwort

Warning

Gefahreneinstufungen

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Zielorgane

Respiratory system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 3

Flammpunkt (°F)

138.0 °F - closed cup

Flammpunkt (°C)

58.9 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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2,3,5,6-Tetramethylpyrazin natural, ≥98%, FG

Sigma-Aldrich

W323713

2,3,5,6-Tetramethylpyrazin

2,3,5,6-Tetramethylpyrazin ≥98%, FG

Sigma-Aldrich

W323705

2,3,5,6-Tetramethylpyrazin

2-Methylpyrazin ≥99%, FCC, FG

Sigma-Aldrich

W330906

2-Methylpyrazin

2,6-Dimethylpyrazin 98%

Sigma-Aldrich

D181803

2,6-Dimethylpyrazin

4-Hydroxy-2,5-dimethyl-3(2H)-furanon ≥98%, FCC, FG

Sigma-Aldrich

W317403

4-Hydroxy-2,5-dimethyl-3(2H)-furanon

Methyl-2-pyrrolylketon ≥98%, FG

Sigma-Aldrich

W320218

Methyl-2-pyrrolylketon

Characterization of volatile pyrazine and pyridine components of potato chips.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 19(5), 969-971 (1971)
Steam volatile components of roasted barley.
Collins E
Journal of Agricultural and Food Chemistry, 19(3), 533-535 (1971)
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Alle zugehörigen Dokumente anzeigen

Protokolle

GC Analysis of Pyrazines in Peanut Butter

Separation of 2-Ethyl-3-methylpyrazine; 1-Methylpyrrole; 2,3-Dimethylpyrazine; 2,5-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Diethylpyrazine; 2-Methylpyrazine; Carbon disulfide; Dimethyl disulfide; 2,6-Dimethylpyrazine

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