中文名 | 2-乙基-5-甲基吡嗪 |
英文名 | 2-Ethyl-5(6)-methylpyrazine |
别名 | 2-乙基-5-甲基吡嗪 2-甲基-5-乙基吡嗪 2-乙基-5(6)-甲基吡嗪 2-乙基-(5或6)-甲基吡嗪 2-乙基-5-甲基吡嗪 (含有2-乙基-6-甲基吡嗪) |
英文别名 | 236-416-6 2-Methyl-5-ethylpyrazine 2-ethyl-5-Methyl pyraine 2-Methyl-5-ethylpirazine 2-ethyl-5-methylpyrazine 2-Ethyl-5-methylpyrazine 2-Methyl-5-ethyl pyraine 5-ETHYL-2-METHYLPYRAZINE pyrazine, 2-ethyl-5-methyl- Pyrazine, 2-ethyl-5-methyl- 2-Ethyl-5(6)-methylpyrazine ethylmethylpyrazine,2-ethyl-5-methylpyrazine |
CAS | 13360-64-0 |
EINECS | 236-416-6 |
化学式 | C7H10N2 |
分子量 | 122.17 |
InChI | InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3 |
密度 | 0.977±0.06 g/cm3(Predicted) |
沸点 | 170.8±35.0 °C(Predicted) |
闪点 | 63°C |
蒸汽压 | 1.92mmHg at 25°C |
JECFA Number | 770 |
折射率 | 1.5 |
酸度系数 | 1.94±0.10(Predicted) |
存储条件 | Sealed in dry,Room Temperature |
外观 | 透明液体 |
MDL号 | MFCD09039261 |
参考资料 展开查看 | 1. Liu, Jie, et al. "Key aroma-active compounds in brown sugar and their influence on sweetness." Food Chemistry 345 (2021): 128826.https://doi.org/10.1016/j.foodchem.2020.128826 2. [IF=7.514] Jie Liu et al."Key aroma-active compounds in brown sugar and their influence on sweetness."Food Chem. 2021 May;345:128826 3. [IF=5.279] Shuang Bi et al."Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques."J Agr Food Chem. 2020;68(9):2718–2727 |
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