Skip to Content
MilliporeSigma
All Photos(1)

Documents

W327301

Sigma-Aldrich

2,6-Dimethylpyrazine

≥98%, FG

Synonym(s):

2,6-dimethyl paradiazine, 2-methyl-6-methylpyrazine

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
108-50-9
Molecular Weight:
108.14
FEMA Number:
3273
EC Number:
203-589-4
Council of Europe no.:
2211
MDL number:
MFCD00006148
UNSPSC Code:
12164502
PubChem Substance ID:
24901600
Flavis number:
14.021
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

impurities

≤0.5% Water (Karl Fischer)

bp

154 °C (lit.)

mp

32-40 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

coffee; meaty; nutty; roasted

SMILES string

Cc1cncc(C)n1

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

InChI key

HJFZAYHYIWGLNL-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

Application


  • Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This study explores the biosynthesis of pyrazines, including 2,6-Dimethylpyrazine, by Bacillus strains isolated from natto fermented soybean. The research highlights the biochemical pathways and potential applications in flavor and aroma enhancement in food products, providing insights into the natural production of these compounds (Kłosowski et al., 2021).

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 3

flash_point_f

closed cup

flash_point_c

closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Customers Also Viewed

Slide 1 of 9

1 of 9

2,3,5,6-Tetramethylpyrazine ≥98%, FG

Sigma-Aldrich

W323705

2,3,5,6-Tetramethylpyrazine

2-Methylpyrazine ≥99%, FCC, FG

Sigma-Aldrich

W330906

2-Methylpyrazine

2,6-Dimethylpiperazine 97%

Sigma-Aldrich

D179809

2,6-Dimethylpiperazine

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers ≥95%, FG

Sigma-Aldrich

W314900

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

Sigma-Aldrich

Sigma-Aldrich

W351504

1-Octen-3-one

2,3,5-Trimethylpyrazine 99%

Sigma-Aldrich

199419

2,3,5-Trimethylpyrazine

2-Acetylpyrazine ≥99%, FCC, FG

Sigma-Aldrich

W312606

2-Acetylpyrazine

3,4-Dimethyl-1,2-cyclopentadione ≥97%, FG

Sigma-Aldrich

W326801

3,4-Dimethyl-1,2-cyclopentadione

cis-4-Heptenal ≥98%, stabilized, FCC, FG

Sigma-Aldrich

W328901

cis-4-Heptenal

Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Protocols

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

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service