| 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 |
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| 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 |
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| 2,6-Dimethylpyrazine Usage And Synthesis |
| Description |
2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in a 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 a 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 |
| 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, a 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, a powdery, earthy coffee, yeasty, woody, milk roasted peanut. |
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| 2,6-Dimethylpyrazine Preparation Products And Raw materials |
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