| Identification | More | [Name]
2,5-Dimethyl pyrazine | [CAS]
123-32-0 | [Synonyms]
2,5(2,6)-DIMETHYLPYRAZINE MIXTURE
2,5 AND 2,6-DIMETHYL PYRAZINE
2,5-DIMETHYL-1,4-DIAZINE
2,5-DIMETHYLPYRAZINE
2,5-DIMETHYLPYRAZINE AND 2,6-DIMETHYLPYRAZINE
FEMA 3272
FEMA NUMBER 3272
FEMA NUMBER 3272 AND 3273
GLYCOLINE
KETINE
2,5-dimethyl-pyrazin
Pyrazine,2,5-dimethyl-
2,5-Dimethyl paradiazine
2 5-DIMETHYLPYRAZINE FCC
2,5-Dimethyl-p-diazine
2,5-Dimethylpiazine
dimethylpyrazine,2,5-dimethylpyrazine,2,5-dimethyl-1,4-diazine
2,5-Dimethyl
2,5-DIMETHYLPYRAZINE (CONTAINS CA. 5% 2,6-ISOMER) 94+%
2,5-DIMETHYL PYRAZINE FEMA NO.3272 | [EINECS(EC#)]
204-618-3 | [Molecular Formula]
C6H8N2 | [MDL Number]
MFCD00006147 | [Molecular Weight]
108.14 | [MOL File]
123-32-0.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to pale yellow liquid | [Melting point ]
15°C | [Boiling point ]
155 °C (lit.) | [density ]
0.99 g/mL at 25 °C(lit.)
| [FEMA ]
3272 | [refractive index ]
n20/D 1.502(lit.)
| [Fp ]
147 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) | [form ]
Liquid | [pka]
2.21±0.10(Predicted) | [color ]
Clear colorless to pale yellow | [Specific Gravity]
0.990 | [Odor]
at 0.10 % in dipropylene glycol. nutty roasted baked potato | [PH]
7 (H2O) | [Odor Type]
chocolate | [Sensitive ]
Hygroscopic | [JECFA Number]
766 | [BRN ]
107052 | [Dielectric constant]
2.4399999999999999 | [LogP]
0.64 | [CAS DataBase Reference]
123-32-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, 2,5-dimethyl-(123-32-0) | [EPA Substance Registry System]
123-32-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [RIDADR ]
NA 1993 / PGIII | [WGK Germany ]
3
| [RTECS ]
UQ2800000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29339990 | [Safety Profile]
Moderately toxic by
ingestion and intraperitoneal routes.
Mutation data reported. When heated to
decomposition it emits toxic fumes of NOx |
| Raw materials And Preparation Products | Back Directory | [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 |
| Hazard Information | Back Directory | [Chemical Properties]
2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor. | [Chemical Properties]
clear colorless to pale yellow liquid | [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.
| [Application]
2,5-Dimethyl pyrazine is held chiefly responsible for the typical flavor of Potato Chips (oil-fried, thin-sliced Potato). It has therefore been manufactured synthetically and is used in the reconditioning of commercial products, such as Potato Chips and the packaging material for same, and also for reconditioning of "instant" coffee. | [Definition]
ChEBI:2,5-Dimethylpyrazine is a member of pyrazines. | [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. | [storage]
Store at -20°C | [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.] |
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