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2,5-Dimethyl pyrazine

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2,5-Dimethyl pyrazine Basic information
2,5-Dimethyl pyrazine Chemical Properties
Safety Information
  • Hazard Codes Xn,Xi
  • Risk Statements 22-36/37/38-R22
  • Safety Statements 26-36
  • RIDADR NA 1993 / PGIII
  • WGK Germany 3
  • RTECS UQ2800000
  • Hazard Note Irritant
  • TSCA Yes
  • HS Code 29339990
MSDS
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
2,5-Dimethyl pyrazine(123-32-0)Related Product Information
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