2,5-Dimethylpyrazin

Gefahreninformationscode (GHS)

• Bildanzeige (GHS)

  

• Alarmwort

  Warnung

• Gefahrenhinweise

  H302：Gesundheitsschädlich bei Verschlucken.

2,5-Dimethyl pyrazine Chemische Eigenschaften,Einsatz,Produktion Methoden

• R-Sätze Betriebsanweisung:

  R22:Gesundheitsschädlich beim Verschlucken.
  R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.

• S-Sätze Betriebsanweisung:

  S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
  S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.

• Chemische Eigenschaften

  clear colorless to pale yellow liquid

• Chemische Eigenschaften

  2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor.

• Occurrence

  Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products, pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses, butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported found in coffee, potato chips and shrimp

• Verwenden

  2,5-Dimethylpyrazine is used as a reagent in the synthesis of bone-targeted proteasome inhibitors for multiple myeloma (MM). 2,5-Dimethylpyrazine is also used in the preparation of 3-Methyl-2,5-bis-(2-hydroxyethyl)pyrazine (M295340); a degredation product of Clavulanic Acid (C563750) which is a β-lactamase inhibitor, typically added to amoxicillin to increase its effectiveness.

• Verwenden

  2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors.

• Application

  2,5-Dimethyl pyrazine is held chiefly responsible for the typical flavor of Potato Chips (oil-fried, thin-sliced Potato). It has therefore been manufactured synthetically and is used in the reconditioning of commercial products, such as Potato Chips and the packaging material for same, and also for reconditioning of "instant" coffee.

• Definition

  ChEBI: 2,5-Dimethylpyrazine is a member of pyrazines.

• synthetische

  By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride.

• Aroma threshold values

  Detection: 80 ppb to 1.8 ppm

• Taste threshold values

  Taste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance

• Allgemeine Beschreibung

  2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.

• Sicherheitsprofil

  Moderately toxic by ingestion and intraperitoneal routes. Mutation data reported. When heated to decomposition it emits toxic fumes of NOx

• läuterung methode

  Purify it via its picrate (m 150o) which is decomposed with a base (e,g, KOH) and distilled. [Wiggins and Wise J Chem Soc 4780 1956]. [Beilstein 23/5 V 403.]

2,5-Dimethyl pyrazine Upstream-Materialien And Downstream Produkte

2,5-Dimethylpyrazin Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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