Name | 2,3-dimethylpyrazine |
Synonyms | 2,3-dimethylpyrazine 2,3-dimethyl-pyrazin 2,3-DIMETHYLPYRAZINE 2,3-Dimethyl pyrazine 2,3-DIMETHYL-1,4-DIAZINE 2,3-Dimethyl-1,4-diazine 2,3-DIMETHYLPYRAZINE FOR SYNTHESIS 2,3-Dimethylpyrazine 2,3-Dimethyl pyrazine |
CAS | 5910-89-4 |
EINECS | 227-630-0 |
InChI | InChI=1/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3 |
Molecular Formula | C6H8N2 |
Molar Mass | 108.14 |
Density | 1.011 g/mL at 25 °C (lit.) |
Melting Point | 11-13 °C |
Boling Point | 156 °C (lit.) |
Flash Point | 130°F |
JECFA Number | 765 |
Vapor Presure | 3.45mmHg at 25°C |
Appearance | clear liquid |
Specific Gravity | 1.022 |
Color | Colorless to Light orange to Yellow |
Odor | roasted odor, reminiscent of nuts |
BRN | 107908 |
pKa | 2.21±0.10(Predicted) |
PH | 7 (H2O, 20℃) |
Storage Condition | Inert atmosphere,Room Temperature |
Refractive Index | n20/D 1.507(lit.) |
MDL | MFCD07373397 |
Physical and Chemical Properties | Density 1.02 melting point 11-13°C boiling point 156°C refractive index 1.506-1.508 flash point 54°C |
Risk Codes | R10 - Flammable R22 - Harmful if swallowed R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes |
Safety Description | S16 - Keep away from sources of ignition. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S39 - Wear eye / face protection. |
UN IDs | UN 1993 3/PG 3 |
WGK Germany | 3 |
RTECS | UQ2625000 |
TSCA | Yes |
HS Code | 29339990 |
Hazard Note | Irritant/Flammable |
Hazard Class | 3 |
Packing Group | III |
Raw Materials | Ethylenediamine |
FEMA | 3271 | 2,3-DIMETHYLPYRAZINE |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Use | widely used in baking, nuts, dairy, meat, tobacco. GB 2760-96 temporarily allows the use of food spices. Mainly used in the preparation of meat, cocoa, nuts, popcorn, potatoes, bread, peanuts, hazelnuts, cereals, yeast, nuts, chocolate, coffee, cream and tobacco flavor. The product has Baking, cream and meat aromas, with a scorched protein odor and cocoa fruit odor. China GB 2760-86 provides for the permitted use of spices. Mainly used in the preparation of meat, nuts, chocolate, coffee, cream and tobacco flavor. food, tobacco and other spices. |
content analysis | was determined by the polar column method in gas chromatography (OT-10-4). |
toxicity | LD50 mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): soft drink, 10; Cold drink: 10; Candy 10; baked goods 10; Pudding 10; Meat, meat sauce, soup 10. |
production method | is derived from the Co-heating of the reaction product of diacetyl and ethylenediamine with potassium hydroxide in ethanol. obtained by coheating the reaction product of diacetyl and ethylenediamine with potassium hydroxide in ethanol solution. |