Other grades of this product :
| Product Name: | 2,6-Dimethylpyrazine | | Synonyms: | 2,6-dimethyl-pyrazin;2,6-dimethylpyrazine,balance2,5-isomer;3,5-Dimethylpyrazine;FEMA NUMBER 3273;FEMA 3273;2,6-DIMETHYLPYRAZINE;2,6-DIMETHYL PARADIAZINE;2,6-DIMETHYL-1,4-DIAZINE | | CAS: | 108-50-9 | | MF: | C6H8N2 | | MW: | 108.14 | | EINECS: | 203-589-4 | | Product Categories: | Building Blocks;Heterocyclic Building Blocks;Mono- & Polyalkylpyrazines;Alphabetical Listings;C-D;Flavors and Fragrances;Pharmaceutical Raw Materials;Pyrazine;Heterocyclic Compounds;Pyrazines;pyrazine Flavor;Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks | | Mol File: | 108-50-9.mol |
| 2,6-Dimethylpyrazine Chemical Properties |
| Hazard Codes | Xn,F | | Risk Statements | 10-22-37/38-41-11 | | Safety Statements | 16-26-39 | | RIDADR | UN 1325 4.1/PG 2 | | WGK Germany | 3 | | RTECS | UQ2975000 | | TSCA | Yes | | HazardClass | 4.1 | | PackingGroup | III | | HS Code | 29339990 |
| 2,6-Dimethylpyrazine Usage And Synthesis |
| Description | 2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.
| | Reference | Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5
| | Chemical Properties | PALE YELLOW LOW MELTING CRYSTALLINE SOLID | | Chemical Properties | 2,6-Dimethylpyrazine has a nutty, coffee-like odor. | | Occurrence | Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia
tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind,
coriander seed and corn tortilla | | Uses | 2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors | | Preparation | By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from
the 2,5-dimethylpyrazine. | | Aroma threshold values | Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea,
earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee. | | Taste threshold values | Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty,
woody, milk roasted peanut. |
| 2,6-Dimethylpyrazine Preparation Products And Raw materials |
| Raw materials | 1,2-Diaminopropane-->2,5-Dimethyl pyrazine | | Preparation Products | 2,6-Dimethylpiperazine-->3,5-DIMETHYL-2-ETHYLPYRAZINE-->Pyrimidine, 2,4-dimethyl- (6CI,7CI,8CI,9CI)-->3,6-Dimethyl Pyridazine |
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