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HomeProduct name listTrimethyl-pyrazine

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
Trimethyl-pyrazine Structural

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is a member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups.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  n20/D 1.5040(lit.)
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)
ghs
Flame
Flammables
GHS02
ghs
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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