| Identification | More | [Name]
5-METHYLQUINOXALINE | [CAS]
13708-12-8 | [Synonyms]
5(6)-METHYLQUINOXALINE MIXTURE
5 AND 6-METHYLQUINOXALINE
5-METHYLQUINOXALINE
FEMA 3203
FEMA NUMBER 3203
5-methyl-quinoxalin
5-METHYLQUINOXALINE 99+%
Quinoxaline, 5-methyl-
5-METHYLQUINOXOLINE | [EINECS(EC#)]
237-246-5 | [Molecular Formula]
C9H8N2 | [MDL Number]
MFCD00012335 | [Molecular Weight]
144.17 | [MOL File]
13708-12-8.mol |
| Chemical Properties | Back Directory | [Melting point ]
20-21 °C (lit.) | [Boiling point ]
120 °C/15 mmHg (lit.) | [density ]
1.112 g/mL at 25 °C(lit.)
| [FEMA ]
3203 | [refractive index ]
n20/D 1.62(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [form ]
neat | [pka]
1.40±0.30(Predicted) | [color ]
Light yellow to Yellow to Orange | [Specific Gravity]
1.112 | [Odor]
at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt | [biological source]
synthetic | [Odor Type]
nutty | [JECFA Number]
798 | [InChIKey]
CQLOYHZZZCWHSG-UHFFFAOYSA-N | [LogP]
1.76 | [CAS DataBase Reference]
13708-12-8(CAS DataBase Reference) | [EPA Substance Registry System]
Quinoxaline, 5-methyl- (13708-12-8) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
3
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29339900 |
| Hazard Information | Back Directory | [Description]
5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee
odor. | [Chemical Properties]
5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor | [Chemical Properties]
Amber liquid | [Occurrence]
Reported found in coffee and roasted almonds | [Uses]
5-Methylquinoxaline was used in the synthesis of 1,12-diphenyl-5-methyl-1,12,12a,12b-tetrahydrobis[1,2,4]triazolo[4,3-a:3′,4′-c]quinoxaline bis-cycloadducts. | [Definition]
ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group. | [Taste threshold values]
Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance. | [General Description]
5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee. | [Synthesis]
General method: 2,3-Diaminotoluene (2.0 mmol) was mixed with compound (CAS:131543-46-9, 2.0 mmol) and sulfated polyborate (10 wt%) was added. The reaction mixture was placed in an oil bath and the reaction was stirred at 100 °C. The reaction progress was monitored by thin layer chromatography (TLC). Upon completion of the reaction, the mixture was cooled to room temperature and the reaction was quenched with deionized water. Subsequently, the mixture was filtered or extracted with ethyl acetate (EtOAc) to isolate the product. The crude product can be purified by ethanol recrystallization or by column chromatography using silica gel as stationary phase with ethyl acetate: petroleum ether (EtOAc:pet) as mobile phase. The final product is the known compound 5-methylquinoxaline, which was identified by determining its melting point and 1H NMR and 13C NMR spectra, and the resulting spectral data were confirmed by comparing them with literature values. | [References]
[1] Journal of Chemical Sciences, 2017, vol. 129, # 2, p. 141 - 148
[2] Journal of the Chemical Society, Perkin Transactions 1: Organic and Bio-Organic Chemistry (1972-1999), 1982, p. 357 - 364
[3] Organic Magnetic Resonance, 1980, vol. 14, # 4, p. 300 - 304
[4] Organic Process Research and Development, 2003, vol. 7, # 3, p. 318 - 323 |
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