2,3,5-Trimethylpyrazin

Bezeichnung:2,3,5-Trimethylpyrazin

CAS-Nr14667-55-1

Englisch Name:Trimethyl-pyrazine

CBNumberCB3105641

SummenformelC7H10N2

Molgewicht122.17

MOL-Datei14667-55-1.mol

Synonyma

2,3,5-Trimethylpyrazin

2,3,5-Trimethylpyrazin physikalisch-chemischer Eigenschaften

Schmelzpunkt	156 °C
Siedepunkt	171-172 °C (lit.)
Dichte	0.979 g/mL at 25 °C (lit.)
FEMA	3244 \| 2,3,5-TRIMETHYLPYRAZINE
Brechungsindex	n20/D 1.5040(lit.)
Flammpunkt	130 °F
storage temp.	Inert atmosphere,Room Temperature
Löslichkeit	Chloroform (Slightly)
pka	2.69±0.10(Predicted)
Aggregatzustand	Liquid
Farbe	Colorless to Light yellow to Light orange
Wichte	0.979
Geruch (Odor)	roasted odor, reminiscent of coffee and cocoa
Geruchsart	nutty
Biologische Quelle	synthetic
JECFA Number	774
BRN	2423
InChIKey	IAEGWXHKWJGQAZ-UHFFFAOYSA-N
LogP	1.10
CAS Datenbank	14667-55-1(CAS DataBase Reference)
NIST chemische Informationen	Pyrazine, trimethyl-(14667-55-1)
EPA chemische Informationen	Trimethylpyrazine (14667-55-1)

Sicherheit

Kennzeichnung gefährlicher	Xn
R-Sätze:	10-22-36/37/38
S-Sätze:	16-26-36/37/39
RIDADR	UN 1993 3/PG 3
WGK Germany	3
RTECS-Nr.	UQ3907000
TSCA	Yes
HazardClass	3
PackingGroup	III
HS Code	29339900
Toxizität	rat,LD50,oral,806mg/kg (806mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Gefahreninformationscode (GHS)

Trimethyl-pyrazine Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R10:Entzündlich.
R22:Gesundheitsschädlich beim Verschlucken.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S16:Von Zündquellen fernhalten - Nicht rauchen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
Chemische Eigenschaften
2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.
Chemische Eigenschaften
CLEAR YELLOW LIQUID
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.
Verwenden
Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.
Verwenden
2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.
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.
synthetische
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
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.
Allgemeine Beschreibung
2,3,5-Trimethylpyrazine is present in brown cheese.
Sicherheitsprofil
Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx.

Trimethyl-pyrazine Upstream-Materialien And Downstream Produkte

2,3,5-Trimethylpyrazin Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

14667-55-1, Trimethyl-pyrazine Verwandte Suche:

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