- 2,3-Diethyl-5-methylpyrazine
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- $36.00 / 1kg
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2025-09-25
- CAS:18138-04-0
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: g-kg-tons, free sample is available
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| | 2,3-Diethyl-5-methylpyrazine Basic information |
| | 2,3-Diethyl-5-methylpyrazine Chemical Properties |
| Boiling point | 95 °C (20 mmHg) | | density | 0.949 g/mL at 25 °C (lit.) | | FEMA | 3336 | 2,3-DIETHYL-5-METHYLPYRAZINE | | refractive index | n20/D 1.498(lit.) | | Fp | 176 °F | | storage temp. | 2-8°C | | solubility | Chloroform, Methanol | | pka | 2+-.0.10(Predicted) | | Specific Gravity | 0.950.949 | | color | Clear Colourless | | Odor | at 0.10 % in dipropylene glycol. musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetable | | Odor Type | musty | | biological source | synthetic | | Water Solubility | SLIGHTLY SOLUBLE | | JECFA Number | 777 | | Major Application | flavors and fragrances | | InChI | 1S/C9H14N2/c1-4-8-9(5-2)11-7(3)6-10-8/h6H,4-5H2,1-3H3 | | InChIKey | PSINWXIDJYEXLO-UHFFFAOYSA-N | | SMILES | CCc1ncc(C)nc1CC | | LogP | 2.16 | | CAS DataBase Reference | 18138-04-0(CAS DataBase Reference) | | NIST Chemistry Reference | Pyrazine, 2,3-diethyl-5-methyl-(18138-04-0) | | EPA Substance Registry System | Pyrazine, 2,3-diethyl-5-methyl- (18138-04-0) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36/37/39 | | RIDADR | NA 1993 / PGIII | | WGK Germany | 3 | | TSCA | TSCA listed | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29339900 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Acute Tox. 4 Dermal
Acute Tox. 4 Inhalation
Acute Tox. 4 Oral |
| | 2,3-Diethyl-5-methylpyrazine Usage And Synthesis |
| Chemical Properties | CLEAR LIGHT YELLOW LIQUID | | Chemical Properties | 2,3-Diethyl-5-methylpyrazine has a nutty, roasted, vegetable aroma. | | Occurrence | Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas. | | Uses | 2,3-Diethyl-5-methylpyrazine is a volatile compound found in food such as almonds and swiss cheese. | | Preparation | By condensation of 3,4-hexanedione with propylene diamine. | | Definition | ChEBI: 2,3-Diethyl-5-methylpyrazine is a member of pyrazines. | | Aroma threshold values | Detection: 0.09 to 1 ppb | | Taste threshold values | Taste characteristics at 2.5 ppm: musty, toasted; nutty, potato, cocoa, earthy and dirty. | | General Description | 2,3-Diethyl-5-methylpyrazine has been identified as a potent odorant in coffee sample and has been evaluated by gas chromatography-olfactometry of decreasing headspace samples. |
| | 2,3-Diethyl-5-methylpyrazine Preparation Products And Raw materials |
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