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2-Methylpyrazine

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2-Methylpyrazine Basic information
2-Methylpyrazine Chemical Properties
  • Melting point:−29 °C(lit.)
  • Boiling point:135 °C761 mm Hg(lit.)
  • Density 1.03 g/mL at 25 °C(lit.)
  • FEMA 3309 | 2-METHYLPYRAZINE
  • refractive index n20/D 1.504(lit.)
  • Flash point:122 °F
  • storage temp. Flammables area
  • pka1.45(at 27℃)
  • form Liquid
  • color Clear colorless to slightly yellow
  • Water Solubility Fully miscible in water.
  • JECFA Number761
  • BRN 105778
  • InChIKeyCAWHJQAVHZEVTJ-UHFFFAOYSA-N
  • CAS DataBase Reference109-08-0(CAS DataBase Reference)
  • NIST Chemistry ReferencePyrazine, methyl-(109-08-0)
  • EPA Substance Registry SystemPyrazine, methyl- (109-08-0)
Safety Information
  • Hazard Codes Xn,Xi,F
  • Risk Statements 10-22-36/37/38
  • Safety Statements 26-36-16
  • RIDADR UN 1993 3/PG 3
  • WGK Germany 3
  • RTECS UQ3675000
  • TSCA Yes
  • HazardClass 3
  • PackingGroup III
  • HS Code 29339990
MSDS
2-Methylpyrazine Usage And Synthesis
  • Description2-Methylpyrazine has an odor threshold in water variously reported at 60,000 or 105,000 ppb. May be prepared from the corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine.
  • Chemical Properties2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor.
  • Chemical Propertiesclear colorless to slightly yellow liquid
  • OccurrenceReported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.
  • PreparationFrom corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine
  • Aroma threshold valuesDetection: 60 ppb to 100 ppm
  • Taste threshold valuesTaste characteristics at 75 ppm: nutty, brown, musty, roasted and astringent
  • Safety ProfileModerately toxic by ingestion and intraperitoneal routes. Mutation data reported. Flammable liquid when exposed to heat, sparks, or flame. Can react with oxidizing materials. To fight fire, use water spray, foam, dry chemical, CO2. When heated to decomposition it emits highly toxic fumes of NOx.
  • Purification MethodsPurify it via the picrate and distil the free base. The picrate has m133-134o(from EtOH). [Wiggins & Wise J Chem Soc 4780 1956, Beilstein 23 III/IV 911, 23/5 V 386.]
2-Methylpyrazine Preparation Products And Raw materials
2-Methylpyrazine(109-08-0)Related Product Information
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