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2,6-Dimethylpyrazine

Product Name2,6-Dimethylpyrazine
CAS108-50-9
MFC6H8N2
MW108.14
EINECS203-589-4
MOL File108-50-9.mol

Chemical Properties

Melting point	35-40 °C(lit.)
Boiling point	154 °C(lit.)
Density	0.965(50.0000℃)
refractive index	1.5000
FEMA	3273 \| 2,6-DIMETHYLPYRAZINE
Flash point	127 °F
storage temp.	-20°C
solubility	Chloroform, Methanol (Slightly)
form	Low Melting Crystalline Solid
pka	2.49±0.10(Predicted)
color	Pale yellow
PH	7 (H2O, 20℃)
Odor	at 10.00 % in dipropylene glycol. ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk
Odor Type	chocolate
biological source	synthetic
Water Solubility	Soluble in water.
JECFA Number	767
BRN	1726
Henry's Law Constant	9.8×10^-1 mol/(m³Pa) at 25℃, Chaintreau et al. (1995)
Dielectric constant	2.6499999999999999
Major Application	flavors and fragrances
Cosmetics Ingredients Functions	PERFUMING
InChI	1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
InChIKey	HJFZAYHYIWGLNL-UHFFFAOYSA-N
SMILES	Cc1cncc(C)n1
LogP	0.64
CAS DataBase Reference	108-50-9(CAS DataBase Reference)
NIST Chemistry Reference	Pyrazine, 2,6-dimethyl-(108-50-9)
EPA Substance Registry System	Pyrazine, 2,6-dimethyl- (108-50-9)

Safety Information

Hazard Codes	Xn,F
Risk Statements	10-22-37/38-41-11
Safety Statements	16-26-39
RIDADR	UN 1325 4.1/PG 2
WGK Germany	3
RTECS	UQ2975000
TSCA	TSCA listed
HazardClass	4.1
PackingGroup	III
HS Code	29339990
Storage Class	4.1B - Flammable solid hazardous materials
Hazard Classifications	Acute Tox. 4 Oral Eye Dam. 1 Flam. Sol. 2 Skin Irrit. 2 STOT SE 3

MSDS

Provider	Language
2,6-Dimethyl-1,4-diazine	English
SigmaAldrich	English
ACROS	English
ALFA	English

Usage And Synthesis

Description

2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.

Reference

Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5

Chemical Properties

2,6-Dimethylpyrazine has a nutty, coffee-like odor.

Chemical Properties

PALE YELLOW LOW MELTING CRYSTALLINE SOLID

Occurrence

Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla

Uses

2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors

Preparation

By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine.

Definition

ChEBI: 2,6-Dimethylpyrazine is a member of pyrazines.

Aroma threshold values

Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee.

Taste threshold values

Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut.

2,6-Dimethylpyrazine

Chemical Properties

Safety Information

MSDS

Usage And Synthesis

Preparation Products And Raw materials

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