- 2,5-Dimethyl pyrazine
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- $10.00 / 1KG
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2024-09-19
- CAS:123-32-0
- Min. Order: 1KG
- Purity: 99.%
- Supply Ability: 10 ton
- 2,5-Dimethyl pyrazine
-
- $10.00/ kg
-
2024-09-13
- CAS:123-32-0
- Min. Order: 1kg
- Purity: 99.99%
- Supply Ability: 10 tons
- 2,5-Dimethyl pyrazine
-
- $10.00/ kg
-
2024-09-13
- CAS:123-32-0
- Min. Order: 1kg
- Purity: 99.99%
- Supply Ability: 10 tons
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| 2,5-Dimethyl pyrazine Basic information |
Product Name: | 2,5-Dimethyl pyrazine | Synonyms: | 2,5-Dimethylpyrazine (contains 2,6-isomer);2,5-DIMETHYL PYRAZINE, NATURAL;2,5-Dimethylpyrazine,99%;5-diMethyl pyrazine;2,5-DiMethylpyrazine, 99% 25GR;2,5-DiMethylpyrazine, 99% 5GR;2,5-Dimethylpyrazine, Research grade;2,5-Dimethyl pyrazine >=99.0% | CAS: | 123-32-0 | MF: | C6H8N2 | MW: | 108.14 | EINECS: | 204-618-3 | Product Categories: | pyrazine Flavor;Mono- & Polyalkylpyrazines;Acipimox;Pyrazine compounds;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;C-D;Flavors and Fragrances;Pyrazine;Heterocyclic Compounds;Pyrazines | Mol File: | 123-32-0.mol | |
| 2,5-Dimethyl pyrazine Chemical Properties |
Melting point | 15°C | Boiling point | 155 °C (lit.) | density | 0.99 g/mL at 25 °C (lit.) | FEMA | 3272 | 2,5-DIMETHYLPYRAZINE | 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 | PH | 7 (H2O) | Odor | at 0.10 % in dipropylene glycol. nutty roasted baked potato | 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 | Pyrazine, 2,5-dimethyl- (123-32-0) |
Hazard Codes | Xn,Xi | Risk Statements | 22-36/37/38-R22 | Safety Statements | 26-36 | RIDADR | NA 1993 / PGIII | WGK Germany | 3 | RTECS | UQ2800000 | Hazard Note | Irritant | TSCA | Yes | HS Code | 29339990 |
| 2,5-Dimethyl pyrazine Usage And Synthesis |
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-Dimethylpyrazine is used as a reagent in the synthesis of bone-targeted proteasome inhibitors for multiple myeloma (MM). 2,5-Dimethylpyrazine is also used in the preparation of 3-Methyl-2,5-bis-(2-hydroxyethyl)pyrazine (M295340); a degredation product of Clavulanic Acid (C563750) which is a β-lactamase inhibitor, typically added to amoxicillin to increase its effectiveness. | Uses | 2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors. | Application | 2,5-Dimethyl pyrazine is held chiefly responsible for the typical flavor of Potato Chips (oil-fried, thin-sliced Potato). It has therefore been manufactured synthetically and is used in the reconditioning of commercial products, such as Potato Chips and the packaging material for same, and also for reconditioning of "instant" coffee. | 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. | Safety Profile | Moderately toxic by
ingestion and intraperitoneal routes.
Mutation data reported. When heated to
decomposition it emits toxic fumes of NOx | 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.] |
| 2,5-Dimethyl pyrazine Preparation Products And Raw materials |
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 |
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