Tetramethyl Pyrazine
  • Tetramethyl PyrazineTetramethyl Pyrazine

Tetramethyl Pyrazine

Tetramethyl pyrazine's cas code is 1124-11-4

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Product Description

Tetramethyl pyrazine Basic information


Description Chemical Characteristic Uses Preparation References


Product Name:

Tetramethyl pyrazine

CAS:

1124-11-4

MF:

C8H12N2

MW:

136.19

EINECS:

214-391-2

Mol File:

1124-11-4.mol



Tetramethyl pyrazine Chemical Properties


Melting point 

77-80 °C(lit.)

Boiling point 

190 °C(lit.)

density 

1.08

FEMA 

3237 | 2,3,5,6-TETRAMETHYLPYRAZINE

refractive index 

1.5880 (estimate)

Fp 

128-130°C/200mm

storage temp. 

Store below +30°C.

solubility 

4g/l

pka

3.20±0.10(Predicted)

form 

neat

Water Solubility 

Soluble in water (4 g/L at 20°C).

JECFA Number

780

BRN 

113100

Stability:

Stable. Incompatible with strong acids, strong oxidizing agents.

InChIKey

FINHMKGKINIASC-UHFFFAOYSA-N

CAS DataBase Reference

1124-11-4(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, tetramethyl-(1124-11-4)

EPA Substance Registry System

Tetramethylpyrazine (1124-11-4)


Tetramethyl pyrazine Safety Information


Hazard Codes 

Xn,Xi

Risk Statements 

22-37/38-41-36/37/38

Safety Statements 

26-39-24/25-37/39-36

WGK Germany 

3

RTECS 

UQ3905000

TSCA 

Yes

HS Code 

29339990


Tetramethyl pyrazine Usage


Chemical Characteristic

White crystal or powder. With aroma of beef and heated lard and fermented soybean flavor. It smells chocolate flavor when diluted to 20mg/kg. Boiling point is 190℃. Melting point is between 84 and 86℃. Soluble in ethanol, most non-volatile oils and propylene glycol, slightly soluble in water.
Natural products exist in guava, roast beef, cocoa, coffee, shrimp and so on.

Chemical Properties

white crystals or powder

Chemical Properties

2,3,5,6-Tetramethylpyrazine has musty, fermented, coffee odor

Occurrence

Reported found in French fried potato, bell pepper, wheat bread, emmental cheese, Swiss cheese, Camembert cheese, Gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, cooked lamb and mutton, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, roasted peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, soy sauce, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, sake, wine, whiskey, burley tobacco and soy products.

Uses

Usually used in research and treatment of multiple disorders.

Definition

ChEBI: A member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii).

Preparation

From2,5-dimethylpyrazine by ring alkylationwithMeLi; also by condensation of 2,3-butanedionewith 2,3-butanediamine.

Aroma threshold values

Detection: 1 to 10 ppm. Aroma characteristics at 1.0%: slightly musty, nutty, cocoa-like with a vanilla undernote

Taste threshold values

Taste characteristics at 10 ppm: weak, nutty, musty cocoa and chocolate-like with dry coffee nuances.

Safety Profile

Poison by intravenous and intraperitoneal routes. Moderately toxic by ingestion. When heated to decomposition it emits toxic fumes of NOx.


Tetramethyl pyrazine Preparation Products And Raw materials


Raw materials

Sodium nitrite-->2,3-Butanedione-->Acetylacetone-->1,4-DIAMINOBUTANE-->Ethyl nitrite-->2-Methylpyrazine


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