| Identification | More | [Name]
Trimethyl-pyrazine | [CAS]
14667-55-1 | [Synonyms]
2,3,5-TRIMETHYLPYRAZINE
2,3,6-TRIMETHYLPYRAZINE
FEMA 3244
FEMA NUMBER 3244
TRIMETHYLPYRAZINE
TRIMETHYLPYRAZINE,2,3,5
trimethyl-pyrazin
2 3 5-TRIMETHYLPYRAZINE 99+% FCC
trimethyl-pyrazine,2,3,5-trimethylpyrazine
Pyrazine, trimethyl-
TRIMETHYLPYRAZINE,2,3,5-(SG)
2,3,5-TRIMETHYL PYRAZINE FEMA NO.3244
2,3,5-TRIMETHYL PYRAZINE, NATURAL
2,3,5-Trimethylpyrazine ,98% | [EINECS(EC#)]
238-712-0 | [Molecular Formula]
C7H10N2 | [MDL Number]
MFCD00006145 | [Molecular Weight]
122.17 | [MOL File]
14667-55-1.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR YELLOW LIQUID | [Melting point ]
156 °C | [Boiling point ]
171-172 °C (lit.) | [density ]
0.979 g/mL at 25 °C(lit.)
| [FEMA ]
3244 | [refractive index ]
n20/D 1.5040(lit.)
| [Fp ]
130 °F
| [storage temp. ]
Flammables area | [solubility ]
Chloroform (Slightly) | [form ]
neat | [pka]
2.69±0.10(Predicted) | [color ]
Colorless to Light yellow to Light orange | [Specific Gravity]
0.979 | [Odor]
roasted odor, reminiscent of coffee and cocoa | [biological source]
synthetic | [Odor Type]
nutty | [Detection Methods]
GC | [JECFA Number]
774 | [BRN ]
2423 | [InChIKey]
IAEGWXHKWJGQAZ-UHFFFAOYSA-N | [LogP]
1.10 | [CAS DataBase Reference]
14667-55-1(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, trimethyl-(14667-55-1) | [Storage Precautions]
Moisture sensitive | [EPA Substance Registry System]
14667-55-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
UQ3907000
| [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29339900 | [Safety Profile]
Moderately toxic by
ingestion. Combustible liquid. When heated
to decomposition emits toxic fumes of NOx. | [Toxicity]
rat,LD50,oral,806mg/kg (806mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. |
| Hazard Information | Back Directory | [Chemical Properties]
2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma. | [Chemical Properties]
CLEAR YELLOW LIQUID | [Occurrence]
Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts,
filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread,
Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander
seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat
products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt,
peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid. | [Uses]
2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries. | [Uses]
Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties. | [Definition]
ChEBI: Trimethylpyrazine is a member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. It has a role as a plant metabolite, a flavouring agent, a bacterial metabolite, an animal metabolite and a pheromone. | [Preparation]
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. | [Aroma threshold values]
Detection: 400 ppb to 9 ppm (9 ppm in water) | [Taste threshold values]
Taste characteristics at 80 ppm: raw, musty, nutty and potato. | [General Description]
2,3,5-Trimethylpyrazine is present in brown cheese. | [storage]
Store at -20°C |
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