| 5-METHYLQUINOXALINE Basic information |
| Product Name: | 5-METHYLQUINOXALINE |
| Synonyms: | FEMA 3203;FEMA NUMBER 3203;5-methyl-quinoxalin;5(6)-METHYLQUINOXALINE MIXTURE;5 AND 6-METHYLQUINOXALINE;5-METHYLQUINOXALINE;5-METHYLQUINOXALINE 99+%;Quinoxaline, 5-methyl- |
| CAS: | 13708-12-8 |
| MF: | C9H8N2 |
| MW: | 144.17 |
| EINECS: | 237-246-5 |
| Product Categories: | Flavors and Fragrances;M-N;Building Blocks;Heterocyclic Building Blocks;Quinoxalines;Alphabetical Listings;Flavor |
| Mol File: | 13708-12-8.mol |
| 5-METHYLQUINOXALINE Chemical Properties |
| Melting point | 20-21 °C (lit.) |
| Boiling point | 120 °C/15 mmHg (lit.) |
| density | 1.125 g/mL at 25 °C |
| refractive index | n |
| FEMA | 3203 | 5-METHYLQUINOXALINE |
| Fp | >230 °F |
| storage temp. | Sealed in dry,Room Temperature |
| pka | 1.40±0.30(Predicted) |
| form | neat |
| Specific Gravity | 1.112 |
| color | Light yellow to Yellow to Orange |
| JECFA Number | 798 |
| InChIKey | CQLOYHZZZCWHSG-UHFFFAOYSA-N |
| CAS DataBase Reference | 13708-12-8(CAS DataBase Reference) |
| EPA Substance Registry System | Quinoxaline, 5-methyl- (13708-12-8) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36 |
| WGK Germany | 3 |
| Hazard Note | Irritant |
| TSCA | Yes |
| HS Code | 29339900 |
| MSDS Information |
| Provider | Language |
|---|---|
| ACROS | English |
| SigmaAldrich | English |
| ALFA | English |
| 5-METHYLQUINOXALINE Usage And Synthesis |
| Description | 5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee odor. |
| Chemical Properties | 5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor |
| Chemical Properties | Amber liquid |
| Occurrence | Reported found in coffee and roasted almonds |
| Uses | 5-Methylquinoxaline was used in the synthesis of 1,12-diphenyl-5-methyl-1,12,12a,12b-tetrahydrobis[1,2,4]triazolo[4,3-a:3′,4′-c]quinoxaline bis-cycloadducts. |
| Definition | ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group. |
| Taste threshold values | Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance. |
| General Description | 5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee. |
| 5-METHYLQUINOXALINE Preparation Products And Raw materials |
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