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Merck

D181803

2,6-Dimethylpyrazine

98%

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
108-50-9
Molecular Weight:
108.14
NACRES:
NA.22
PubChem Substance ID:
24893550
UNSPSC Code:
12352100
EC Number:
203-589-4
MDL number:
MFCD00006148

Key Documents

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Product Name

2,6-Dimethylpyrazine, 98%

InChI key

HJFZAYHYIWGLNL-UHFFFAOYSA-N

InChI

1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3

SMILES string

Cc1cncc(C)n1

assay

98%

form

solid

bp

154 °C (lit.)

mp

35-40 °C (lit.)

Quality Level

100

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Related Categories

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

4.1B - Flammable solid hazardous materials

wgk

WGK 3

flash_point_f

127.4 °F - closed cup

flash_point_c

53 °C - closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT0856
SHBR9230
SHBR7143
SHBR2761
SHBP1571

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Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
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 module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
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 on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
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 volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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