| Identification | More | [Name]
2-Methylpyrazine | [CAS]
109-08-0 | [Synonyms]
2-METHYL-1,4-DIAZINE
2-methyl-1,4-diazinen
2-METHYLPYRAZINE
FEMA 3309
FEMA 3616
FEMA NUMBER 3309
METHYLPYRAZINE
METHYLPYRAZINE, 2-
MPZ
2-methyl-pyrazin
methyl-pyrazin
Pyrazine, 2-methyl-
2-METHYLPYRAZINE, 99+%
2-METHYLPYRAZINE 99+% FCC
Methylpiazine
methylpyrazine,2-methylpyrazine
Pyrazine, methyl-
METHYLPYRAZINE, 2-(SG)
2-METHYL PYRAZINE FEMA NO.3309
2-METHYLPYRAZINE 2-METHYLPYRAZINE | [EINECS(EC#)]
203-645-8 | [Molecular Formula]
C5H6N2 | [MDL Number]
MFCD00006142 | [Molecular Weight]
94.11 | [MOL File]
109-08-0.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to slightly yellow liquid | [Melting point ]
-29 °C (lit.) | [Boiling point ]
135 °C/761 mmHg (lit.) | [density ]
1.03 g/mL at 25 °C(lit.)
| [FEMA ]
3309 | [refractive index ]
n20/D 1.504(lit.)
| [Fp ]
122 °F
| [storage temp. ]
Flammables area | [solubility ]
>20.87 mg/mL in EtOH with ultrasonic; >49.9 mg/mL in DMSO; | [form ]
Liquid | [pka]
1.45(at 27℃) | [color ]
Clear colorless to slightly yellow | [Odor]
at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green | [biological source]
synthetic | [Odor Type]
nutty | [Water Solubility ]
Fully miscible in water. | [Detection Methods]
GC,NMR | [JECFA Number]
761 | [BRN ]
105778 | [Henry's Law Constant]
4.5×100 mol/(m3Pa) at 25℃, Buttery et al. (1971) | [Major Application]
flavors and fragrances | [InChI]
1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3 | [InChIKey]
CAWHJQAVHZEVTJ-UHFFFAOYSA-N | [SMILES]
Cc1cnccn1 | [LogP]
0.18 | [CAS DataBase Reference]
109-08-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, methyl-(109-08-0) | [EPA Substance Registry System]
109-08-0(EPA Substance) |
| Safety Data | Back Directory | [Symbol(GHS) ]
 
GHS02,GHS07 | [Signal word ]
Warning | [Hazard statements ]
H226-H302 | [Precautionary statements ]
P210-P233-P240-P241-P242-P301+P312 | [Hazard Codes ]
Xn,Xi,F | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
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 .
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
UQ3675000
| [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29339990 | [Storage Class]
3 - Flammable liquids | [Hazard Classifications]
Acute Tox. 4 Oral
Flam. Liq. 3 | [Safety Profile]
Moderately toxic by
ingestion and intraperitoneal routes.
Mutation data reported. Flammable liquid
when exposed to heat, sparks, or flame. Can react with oxidizing materials. To fight fire,
use water spray, foam, dry chemical, CO2.
When heated to decomposition it emits
highly toxic fumes of NOx. | [Toxicity]
mouse,LD50,intraperitoneal,1820mg/kg (1820mg/kg),Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970. |
| Hazard Information | Back Directory | [Description]
2-Methylpyrazine has an odor threshold in water variously
reported at 60,000 or 105,000 ppb. May be prepared from the
corresponding carboxylic acid; by catalytic dehydrogenation of
2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine. | [Chemical Properties]
2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor. | [Chemical Properties]
clear colorless to slightly yellow liquid | [Occurrence]
Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats,
peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya,
asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat,
sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.
| [Uses]
These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements. | [Uses]
2-Methylpyrazine is used as flavoring agents in bread fresh bread, butter, chocolate, chocolate cocoa, coffee, meat roasted, nut almond. | [Definition]
ChEBI: Methylpyrazine is a member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. It has a role as a flavouring agent, a plant metabolite and a Maillard reaction product. | [Preparation]
From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine | [Aroma threshold values]
Detection: 60 ppb to 100 ppm | [Taste threshold values]
Taste characteristics at 75 ppm: nutty, brown, musty, roasted and astringent | [General Description]
2-Methylpyrazine is an alkyl-substituted pyrazine used as a key intermediate in the synthesis of pyrazineamide, an anti-tubercular drug. | [Synthesis]
2-Methylpyrazine is mostly synthesized via cyclization of ethylenediamine (ED) and 1,2-propylene glycol (PG)[1].
 | [storage]
Store at -20°C | [Purification Methods]
Purify it via the picrate and distil the free base. The picrate has m133-134o(from EtOH). [Wiggins & Wise J Chem Soc 4780 1956, Beilstein 23 III/IV 911, 23/5 V 386.] | [References]
[1] Hou, J., Luo, Wen., Luo, S., Lin, C., Liu, P., Liao, X., Jing, F., & Li, X. (2017). Facile synthesis of CuMAl (M = Cr, Mn, Zn, and Co) with highly dispersed Cu and tailorable surface acidity for efficient 2-methylpyrazine synthesis. RSC Advances, 77, 48662–48669. https://doi.org/10.1039/C7RA08349A
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J & K SCIENTIFIC LTD.
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Alfa Aesar
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http://chemicals.thermofisher.cn |
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Energy Chemical
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400-0056266 |
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www.energy-chemical.com |
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jiliang chemicals
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21-62165282 |
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http://www.jiliangchem.com |
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