Product Name: |
2,3,5-Trimethylpyrazine |
CAS: |
14667-55-1 |
MF: |
C7H10N2 |
MW: |
122.17 |
EINECS: |
238-712-0 |
Mol File: |
14667-55-1.mol |
|
Melting point |
156 °C |
Boiling point |
171-172 °C(lit.) |
density |
0.979 g/mL at 25 °C(lit.) |
FEMA |
3244 | 2,3,5-TRIMETHYLPYRAZINE |
refractive index |
n20/D 1.5040(lit.) |
Fp |
130 °F |
storage temp. |
Flammables area |
pka |
2.69±0.10(Predicted) |
form |
neat |
Specific Gravity |
0.979 |
Odor |
roasted odor, reminiscent of coffee and cocoa |
JECFA Number |
774 |
BRN |
2423 |
InChIKey |
IAEGWXHKWJGQAZ-UHFFFAOYSA-N |
CAS DataBase Reference |
14667-55-1(CAS DataBase Reference) |
NIST Chemistry Reference |
Pyrazine, trimethyl-(14667-55-1) |
EPA Substance Registry System |
Trimethylpyrazine (14667-55-1) |
Hazard Codes |
Xn |
Risk Statements |
10-22-36/37/38 |
Safety Statements |
16-26-36/37/39 |
RIDADR |
UN 1993 3/PG 3 |
WGK Germany |
3 |
RTECS |
UQ3907000 |
TSCA |
Yes |
HazardClass |
3 |
PackingGroup |
III |
HS Code |
29339900 |
Chemical Properties |
CLEAR YELLOW LIQUID |
Chemical Properties |
2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma. |
Preparation |
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. |
Aroma threshold values |
Detection: 400 ppb to 9 ppm (9 ppm in water) |
Taste threshold values |
Taste characteristics at 80 ppm: raw, musty, nutty and potato. |
Safety Profile |
Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx. |
Preparation Products |
2-Ethyl-3,5-dimethylpyrazine |