| Identification | More | [Name]
2,6-Dimethylpyrazine | [CAS]
108-50-9 | [Synonyms]
2,6-DIMETHYL-1,4-DIAZINE
2,6-DIMETHYL PARADIAZINE
2,6-DIMETHYLPYRAZINE
FEMA 3273
FEMA NUMBER 3273
2,6-dimethyl-pyrazin
2,6-dimethylpyrazine,balance2,5-isomer
3,5-Dimethylpyrazine
2 6-DIMETHYLPYRAZINE 98+% FCC
2,6-Dimethylpiazine
dimethylpyrazine,2,6-dimethylpyrazine,2,6-dimethyl-1,4-diazine
Pyrazine, 2,6-dimethyl-
2,6-DIMETHYLPYRAZINE, FEMA NO.3273
2,6-Dimethylpyrazine, typically 96%
2,6-SIMETHYLPYRAZINE
1,2-Propanediol, 3-(ethylthio)-
3-Ethylsulfanylpropane-1,2-diol
2,6-Dimethylpyrazine ,98%
2,6-DIMETHYLPYRAZINE, 96%, BALANCE 2,5-ISOMER | [EINECS(EC#)]
203-589-4 | [Molecular Formula]
C6H8N2 | [MDL Number]
MFCD00006148 | [Molecular Weight]
108.14 | [MOL File]
108-50-9.mol |
| Chemical Properties | Back Directory | [Appearance]
PALE YELLOW LOW MELTING CRYSTALLINE SOLID | [Melting point ]
35-40 °C(lit.) | [Boiling point ]
154 °C(lit.) | [density ]
0.965(50.0000℃) | [FEMA ]
3273 | [refractive index ]
1.5000 | [Fp ]
127 °F
| [storage temp. ]
Flammables area | [solubility ]
Chloroform, Methanol (Slightly) | [form ]
Low Melting Crystalline Solid | [pka]
2.49±0.10(Predicted) | [color ]
Pale yellow | [Odor]
at 10.00 % in dipropylene glycol. ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk | [PH]
7 (H2O, 20℃) | [Odor Type]
chocolate | [Water Solubility ]
Soluble in water. | [Detection Methods]
GC,NMR | [JECFA Number]
767 | [BRN ]
1726 | [Dielectric constant]
2.6499999999999999 | [LogP]
0.64 | [CAS DataBase Reference]
108-50-9(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, 2,6-dimethyl-(108-50-9) | [EPA Substance Registry System]
108-50-9(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
R37/38:Irritating to respiratory system and skin .
R41:Risk of serious damage to eyes. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection . | [RIDADR ]
UN 1325 4.1/PG 2
| [WGK Germany ]
3
| [RTECS ]
UQ2975000
| [TSCA ]
Yes | [HazardClass ]
4.1 | [PackingGroup ]
III | [HS Code ]
29339990 |
| Raw materials And Preparation Products | Back Directory | [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 |
| Questions And Answer | Back Directory | [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
|
| Hazard Information | Back Directory | [Chemical Properties]
2,6-Dimethylpyrazine has a nutty, coffee-like odor. | [Chemical Properties]
PALE YELLOW LOW MELTING CRYSTALLINE SOLID | [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 | [Definition]
ChEBI: 2,6-Dimethylpyrazine is a member of pyrazines. | [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. |
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