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| 2-Methylquinoxaline Basic information |
| 2-Methylquinoxaline Chemical Properties |
| Melting point | 180.5°C | | Boiling point | 245-247 °C (lit.) | | density | 1.118 g/mL at 25 °C (lit.) | | refractive index | n20/D 1.613(lit.) | | Fp | 225 °F | | storage temp. | Inert atmosphere,Room Temperature | | form | Liquid | | pka | 1.32±0.30(Predicted) | | color | Clear orange to dark red | | Odor | musty, roasted flavor | | Water Solubility | miscible | | BRN | 113307 | | CAS DataBase Reference | 7251-61-8(CAS DataBase Reference) | | NIST Chemistry Reference | Quinoxaline, 2-methyl-(7251-61-8) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36-24/25 | | WGK Germany | 3 | | RTECS | VD3450000 | | F | 10 | | HazardClass | IRRITANT | | HS Code | 29339900 |
| 2-Methylquinoxaline Usage And Synthesis |
| Chemical Properties | clear orange to dark red liquid | | Definition | ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-2 with a methyl group. | | General Description | 2-Methylquinoxaline is a heterocyclic compound used in roasted and meat flavoring. It is one of the volatile compounds formed during the thermal reaction between L-cysteine and dihydroxyacetone in glycerine. |
| 2-Methylquinoxaline Preparation Products And Raw materials |
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