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| 2,5-Dimethyl pyrazine Basic information |
| Product Name: | 2,5-Dimethyl pyrazine | | Synonyms: | 2,5-Dimethylprazin;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 | | CAS: | 123-32-0 | | MF: | C6H8N2 | | MW: | 108.14 | | EINECS: | 204-618-3 | | Product Categories: | pyrazine Flavor;Mono- & Polyalkylpyrazines;Acipimox;Building Blocks;Heterocyclic Building Blocks;Pyrazine compounds;Pyrazines;Pyrazine;Heterocyclic Compounds;Alphabetical Listings;C-D;Flavors and Fragrances | | Mol File: | 123-32-0.mol |
| 2,5-Dimethyl pyrazine Chemical Properties |
| 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 | clear colorless to pale yellow liquid | | Chemical Properties | 2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor. | | 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.
| | 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. | | 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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