| Identification | More | [Name]
2,5-Dimethyl pyrazine | [CAS]
123-32-0 | [Synonyms]
2,5(2,6)-DIMETHYLPYRAZINE MIXTURE
2,5 AND 2,6-DIMETHYL PYRAZINE
2,5-DIMETHYL-1,4-DIAZINE
2,5-DIMETHYLPYRAZINE
2,5-DIMETHYLPYRAZINE AND 2,6-DIMETHYLPYRAZINE
FEMA 3272
FEMA NUMBER 3272
FEMA NUMBER 3272 AND 3273
GLYCOLINE
KETINE
2,5-dimethyl-pyrazin
Pyrazine,2,5-dimethyl-
2,5-Dimethyl paradiazine
2 5-DIMETHYLPYRAZINE FCC
2,5-Dimethyl-p-diazine
2,5-Dimethylpiazine
dimethylpyrazine,2,5-dimethylpyrazine,2,5-dimethyl-1,4-diazine
2,5-Dimethyl
2,5-DIMETHYLPYRAZINE (CONTAINS CA. 5% 2,6-ISOMER) 94+%
2,5-DIMETHYL PYRAZINE FEMA NO.3272 | [EINECS(EC#)]
204-618-3 | [Molecular Formula]
C6H8N2 | [MDL Number]
MFCD00006147 | [Molecular Weight]
108.14 | [MOL File]
123-32-0.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to pale yellow liquid | [Melting point ]
15°C | [Boiling point ]
155 °C (lit.) | [density ]
0.99 g/mL at 25 °C(lit.)
| [FEMA ]
3272 | [refractive index ]
n20/D 1.502(lit.)
| [Fp ]
147 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) | [form ]
Liquid | [pka]
2.21±0.10(Predicted) | [color ]
Clear colorless to pale yellow | [Specific Gravity]
0.990 | [Odor]
at 0.10 % in dipropylene glycol. nutty roasted baked potato | [PH]
7 (H2O) | [Odor Type]
chocolate | [Sensitive ]
Hygroscopic | [JECFA Number]
766 | [BRN ]
107052 | [Dielectric constant]
2.4399999999999999 | [LogP]
0.64 | [CAS DataBase Reference]
123-32-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, 2,5-dimethyl-(123-32-0) | [EPA Substance Registry System]
123-32-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
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 . | [RIDADR ]
NA 1993 / PGIII | [WGK Germany ]
3
| [RTECS ]
UQ2800000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29339990 | [Safety Profile]
Moderately toxic by
ingestion and intraperitoneal routes.
Mutation data reported. When heated to
decomposition it emits toxic fumes of NOx |
| Raw materials And Preparation Products | Back Directory | [Raw materials]
Acrolein-->Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI)-->2-Methyl-5-sec-butylpyrazine-->azidoacetone-->2,4-OCTADIENE-->2-methyl-5-propyl-pyrazine-->1,3-OCTADIENE-->2-AMINO-2-PROPANOL-->(E)-2-oxopropanal oxime-->2-ISOBUTYL-3-METHYLPYRAZINE-->AMINOACETONE HYDROCHLORIDE-->DL-Alaninol-->2,6-Dimethylpiperazine | [Preparation Products]
trans-2,5-Dimethylpiperazine-->2,6-Dimethylpyrazine-->Pyrimidine, 2,4-dimethyl- (6CI,7CI,8CI,9CI)-->Pyrazine-2,5-dicarboxylic acid-->pyrazine-2,5-dicarbaldehyde |
| Hazard Information | Back Directory | [Chemical Properties]
2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor. | [Chemical Properties]
clear colorless to pale yellow liquid | [Occurrence]
Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products,
pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and
in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses,
butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported
found in coffee, potato chips and shrimp | [Uses]
2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors.
| [Definition]
ChEBI:2,5-Dimethylpyrazine is a member of pyrazines. | [Preparation]
By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride. | [Aroma threshold values]
Detection: 80 ppb to 1.8 ppm | [Taste threshold values]
Taste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance | [General Description]
2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process. | [storage]
Store at -20°C | [Purification Methods]
Purify it via its picrate (m 150o) which is decomposed with a base (e,g, KOH) and distilled. [Wiggins and Wise J Chem Soc 4780 1956]. [Beilstein 23/5 V 403.] |
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