2,5-dimethylpyrazine
2,5-dimethylpyrazine
CAS: 123-32-0
Molecular Formula: C6H8N2
2,5-dimethylpyrazine - Names and Identifiers
| Name | 2,5-dimethylpyrazine |
| Synonyms | Ketine 2,5-Dimethylprazin 5-diMethyl pyrazine 2,5-methyl pyrazine 2,5-dimethylpyrazine 2,5-Dimethyl pyrazine 2,5-Dimethyl-1,4-diazine 2,5-DIMETHYL PYRAZINE, NATURAL 2,5-Dimethylpyrazine, Research grade 2,5-Dimethylpyrazine (contains 2,6-isomer) |
| CAS | 123-32-0 |
| EINECS | 204-618-3 |
| InChI | InChI=1/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3 |
2,5-dimethylpyrazine - Physico-chemical Properties
| Molecular Formula | C6H8N2 |
| Molar Mass | 108.14 |
| Density | 0.99 g/mL at 25 °C (lit.) |
| Melting Point | 15°C |
| Boling Point | 155 °C (lit.) |
| Flash Point | 147°F |
| JECFA Number | 766 |
| Solubility | Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) |
| Vapor Presure | 3.98mmHg at 25°C |
| Appearance | Liquid |
| Specific Gravity | 0.990 |
| Color | Clear colorless to pale yellow |
| BRN | 107052 |
| pKa | 2.21±0.10(Predicted) |
| PH | 7 (H2O) |
| Storage Condition | Inert atmosphere,Room Temperature |
| Sensitive | Hygroscopic |
| Refractive Index | n20/D 1.502(lit.) |
| Physical and Chemical Properties | Density 0.99 boiling point 155°C refractive index 1.491-1.493 flash point 63°C |
| Use | Used in the dye and pharmaceutical industry, and also used as a food Spice |
2,5-dimethylpyrazine - Risk and Safety
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
| UN IDs | NA 1993 / PGIII |
| WGK Germany | 3 |
| RTECS | UQ2800000 |
| TSCA | Yes |
| HS Code | 29339990 |
| Hazard Note | Irritant |
2,5-dimethylpyrazine - Reference Information
| FEMA | 3272 | 2,5-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 | GB 2760-96 is the food flavor permitted. Mainly used in the preparation of cocoa, coffee, peanuts, meat, nuts and potato flavor. The product presents a pungent aroma of fried flowers and a smell of chocolate and cream. Is our GB- 2760-86 provisions for the permitted use of spices. Mainly used in the preparation of cocoa, coffee, meat, nuts and potato flavor. It can also be used in the dye and pharmaceutical industries. used in the dye and pharmaceutical industry, also used as food flavor |
| production method | acrolein is reacted with ammonia in glycerol by heating in the presence of an ammonium salt. The interaction between acrolein and ammonia in the presence of ammonium salt when heated in glycerol. |
Last Update：2024-04-09 21:32:02
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