2,5-Dimethyl pyrazine CAS#: 123-32-0

2,5-Dimethyl pyrazine

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2,5-Dimethyl pyrazine Basic information

2,5-Dimethyl pyrazine Chemical Properties

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2,5-Dimethyl pyrazine Usage And Synthesis

Chemical Propertiesclear colorless to pale yellow liquid
Chemical Properties2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor.
OccurrenceReported 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
Uses2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors.
PreparationBy 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 valuesDetection: 80 ppb to 1.8 ppm
Taste threshold valuesTaste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance
Safety ProfileModerately toxic by ingestion and intraperitoneal routes. Mutation data reported. When heated to decomposition it emits toxic fumes of NOx
Purification MethodsPurify 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 Preparation Products And Raw materials

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