| Melting point |
15°C |
| Boiling point |
155 °C (lit.) |
| Density |
0.99 g/mL at 25 °C (lit.) |
| FEMA |
3272 | 2,5-DIMETHYLPYRAZINE |
| refractive index |
n20/D 1.502(lit.) |
| Flash point |
147 °F |
| storage temp. |
Inert atmosphere,Room Temperature |
| solubility |
Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) |
| form |
Liquid |
| pka |
2.21±0.10(Predicted) |
| Specific Gravity |
0.990 |
| color |
Clear colorless to pale yellow |
| PH |
7 (H2O) |
| Odor |
at 0.10 % in dipropylene glycol. nutty roasted baked potato |
| Odor Type |
chocolate |
| biological source |
synthetic |
| Sensitive |
Hygroscopic |
| JECFA Number |
766 |
| BRN |
107052 |
| Henry's Law Constant |
7.1×100 mol/(m3Pa) at 25℃, Marin et al. (1999) |
| Dielectric constant |
2.4399999999999999 |
| Cosmetics Ingredients Functions |
PERFUMING |
| InChI |
1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3 |
| InChIKey |
LCZUOKDVTBMCMX-UHFFFAOYSA-N |
| SMILES |
Cc1cnc(C)cn1 |
| LogP |
0.64 |
| CAS DataBase Reference |
123-32-0(CAS DataBase Reference) |
| NIST Chemistry Reference |
Pyrazine, 2,5-dimethyl-(123-32-0) |
| EPA Substance Registry System |
Pyrazine, 2,5-dimethyl- (123-32-0) |
