| Identification | More | [Name]
5-METHYLQUINOXALINE | [CAS]
13708-12-8 | [Synonyms]
5(6)-METHYLQUINOXALINE MIXTURE
5 AND 6-METHYLQUINOXALINE
5-METHYLQUINOXALINE
FEMA 3203
FEMA NUMBER 3203
5-methyl-quinoxalin
5-METHYLQUINOXALINE 99+%
Quinoxaline, 5-methyl-
5-METHYLQUINOXOLINE | [EINECS(EC#)]
237-246-5 | [Molecular Formula]
C9H8N2 | [MDL Number]
MFCD00012335 | [Molecular Weight]
144.17 | [MOL File]
13708-12-8.mol |
| Chemical Properties | Back Directory | [Melting point ]
20-21 °C (lit.) | [Boiling point ]
120 °C/15 mmHg (lit.) | [density ]
1.112 g/mL at 25 °C(lit.)
| [FEMA ]
3203 | [refractive index ]
n20/D 1.62(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [form ]
neat | [pka]
1.40±0.30(Predicted) | [color ]
Light yellow to Yellow to Orange | [Specific Gravity]
1.112 | [Odor]
at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt | [biological source]
synthetic | [Odor Type]
nutty | [JECFA Number]
798 | [InChIKey]
CQLOYHZZZCWHSG-UHFFFAOYSA-N | [LogP]
1.76 | [CAS DataBase Reference]
13708-12-8(CAS DataBase Reference) | [EPA Substance Registry System]
Quinoxaline, 5-methyl- (13708-12-8) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
3
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29339900 |
| Hazard Information | Back Directory | [Description]
5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee
odor. | [Chemical Properties]
5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor | [Chemical Properties]
Amber liquid | [Occurrence]
Reported found in coffee and roasted almonds | [Uses]
5-Methylquinoxaline was used in the synthesis of 1,12-diphenyl-5-methyl-1,12,12a,12b-tetrahydrobis[1,2,4]triazolo[4,3-a:3′,4′-c]quinoxaline bis-cycloadducts. | [Definition]
ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group. | [Taste threshold values]
Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance. | [General Description]
5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee. |
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