Trimethyl-pyrazine
Synonym(s):Potato pyrazine
- CAS NO.:14667-55-1
- Empirical Formula: C7H10N2
- Molecular Weight: 122.17
- MDL number: MFCD00006145
- EINECS: 238-712-0
- SAFETY DATA SHEET (SDS)
- Update Date: 2024-07-16 18:25:32
What is Trimethyl-pyrazine?
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.
The Uses of Trimethyl-pyrazine
Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.
The Uses of Trimethyl-pyrazine
2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.
What are the applications of Application
2,3,5-Trimethylpyrazine is a pyrazine derivative
Preparation
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
Definition
ChEBI: Trimethylpyrazine is a member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. It has a role as a plant metabolite, a flavouring agent, a bacterial metabolite, an animal metabolite and a pheromone.
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.
General Description
2,3,5-Trimethylpyrazine is present in brown cheese.
Safety Profile
Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx.
Properties of Trimethyl-pyrazine
Melting point: | 156 °C |
Boiling point: | 171-172 °C (lit.) |
Density | 0.979 g/mL at 25 °C (lit.) |
refractive index | n |
FEMA | 3244 | 2,3,5-TRIMETHYLPYRAZINE |
Flash point: | 130 °F |
storage temp. | Inert atmosphere,Room Temperature |
solubility | Chloroform (Slightly) |
form | Liquid |
form | neat |
pka | 2.69±0.10(Predicted) |
Specific Gravity | 0.979 |
color | Colorless to Light yellow to Light orange |
Odor | roasted odor, reminiscent of coffee and cocoa |
JECFA Number | 774 |
BRN | 2423 |
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) |
Safety information for Trimethyl-pyrazine
Signal word | Warning |
Pictogram(s) |
Flame Flammables GHS02 Exclamation Mark Irritant GHS07 |
GHS Hazard Statements |
H226:Flammable liquids H302:Acute toxicity,oral H315:Skin corrosion/irritation H319:Serious eye damage/eye irritation H335:Specific target organ toxicity, single exposure;Respiratory tract irritation |
Precautionary Statement Codes |
P210:Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P302+P352:IF ON SKIN: wash with plenty of soap and water. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing. |
Computed Descriptors for Trimethyl-pyrazine
InChIKey | IAEGWXHKWJGQAZ-UHFFFAOYSA-N |
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