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Merck

W330906

2-Methylpyrazine

≥99%, FCC, FG

Synonym(s):

2-methyl-1,4-diazine

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About This Item

Empirical Formula (Hill Notation):
C5H6N2
CAS Number:
109-08-0
Molecular Weight:
94.11
FEMA Number:
3309
Council of Europe no.:
2270
UNSPSC Code:
12164502
PubChem Substance ID:
24901629
Flavis number:
14.027
EC Number:
203-645-8
NACRES:
NA.21
MDL number:
MFCD00006142
Beilstein/REAXYS Number:
105778
Organoleptic:
musty; nutty; peanut
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

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agency

follows IFRA guidelines, meets purity specifications of JECFA

SMILES string

Cc1cnccn1

InChI

1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3

InChI key

CAWHJQAVHZEVTJ-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC

assay

≥99%

Quality Level

300, 400

bp

135 °C/761 mmHg (lit.)

mp

−29 °C (lit.)

density

1.03 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

musty; nutty; peanut

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Related Categories

General description

2-Methylpyrazine is one of the major flavor volatiles reported in rice cakes, roasted peanuts and soybean products.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

122.0 °F - closed cup

flash_point_c

50 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9609
SHBS6837
SHBS4107
SHBR1408
SHBP5754

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Pyrazine contents and oxidative stabilities of roasted soybean oils.
Jung MY, et al.
Food Chemistry, 60(1), 95-102 (1997)
Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18(3), 337-339 (1970)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Journal of Agricultural and Food Chemistry, 42(11), 2123-2128 (1978)
`Flavor?fade?and Off?Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes
Warner KJH, et al.
Journal of Food Science, 61(2), 469-472 (1996)
Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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