2,6-Dimethylpyrazine structure
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Common Name | 2,6-Dimethylpyrazine | ||
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CAS Number | 108-50-9 | Molecular Weight | 108.141 | |
Density | 1.0±0.1 g/cm3 | Boiling Point | 155.6±0.0 °C at 760 mmHg | |
Molecular Formula | C6H8N2 | Melting Point | 35-40 °C(lit.) | |
MSDS | Chinese USA | Flash Point | 52.8±0.0 °C | |
Symbol |
GHS02, GHS05, GHS07 |
Signal Word | Danger |
Use of 2,6-Dimethylpyrazine2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1]. |
Name | 2,6-Dimethylpyrazine |
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Synonym | More Synonyms |
Description | 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1]. |
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Related Catalog | |
References |
Density | 1.0±0.1 g/cm3 |
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Boiling Point | 155.6±0.0 °C at 760 mmHg |
Melting Point | 35-40 °C(lit.) |
Molecular Formula | C6H8N2 |
Molecular Weight | 108.141 |
Flash Point | 52.8±0.0 °C |
Exact Mass | 108.068748 |
PSA | 25.78000 |
LogP | 0.64 |
Vapour Pressure | 3.9±0.2 mmHg at 25°C |
Index of Refraction | 1.504 |
Storage condition | Flammables area |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
MUTATION DATA
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Symbol |
GHS02, GHS05, GHS07 |
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Signal Word | Danger |
Hazard Statements | H228-H302-H315-H318-H335 |
Precautionary Statements | P210-P261-P280-P305 + P351 + P338 |
Personal Protective Equipment | Eyeshields;full-face particle respirator type N100 (US);Gloves;respirator cartridge type N100 (US);type P1 (EN143) respirator filter;type P3 (EN 143) respirator cartridges |
Hazard Codes | Xn:Harmful; |
Risk Phrases | R10;R22 |
Safety Phrases | S16-S26-S39 |
RIDADR | UN 1325 4.1/PG 2 |
WGK Germany | 3 |
RTECS | UQ2975000 |
Packaging Group | III |
Hazard Class | 4.1 |
HS Code | 29339990 |
Precursor 8 | |
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DownStream 10 | |
HS Code | 2933990090 |
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Summary | 2933990090. heterocyclic compounds with nitrogen hetero-atom(s) only. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0% |
Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused o... |
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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
J. Food Sci. 80 , C1476-89, (2015) Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil... |
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Extension of a dynamic headspace multi-volatile method to milliliter injection volumes with full sample evaporation: Application to green tea.
J. Chromatogr. A. 1421 , 103-13, (2015) An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum mo... |
FEMA No. 3273 |
Pyrazine, 2,6-dimethyl- |
2,6-dimethyl-pyrazine |
2,6-Dimethylparadiazine |
Pyrazine,2,6-dimethyl |
EINECS 203-589-4 |
2,6-Dimethylpyrazine |
2,6-DiMepyz |
3,5-Dimethylpyrazine |
2,6-Dimethyl-1,4-diazine |
2,6-Dimethylpiazine |
MFCD00006148 |