HuagongsheHuagongshe Chemie-Druckbericht · Nur für Forschungszwecke
HCID 16220105Erstellt: 3. November 2026
2-Ethyl-5(oder6)-methylpyrazin
2-ethyl-5(or6)-methylpyrazine · 2-Ethyl-6-methylpyrazine, mixture of isomers · 2-Ethyl-5-methylpyrazine compound with 2-ethyl-6-methylpyrazine (1:1)
https://huagongshe.com/de/chemical/16220105
Identifikatoren & physikalische Daten
| CAS No. | 36731-41-6 |
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| Summenformel | C14H20N4 |
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| Durchschnittliche Molmasse | 244,34 g/mol |
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| Monoisotopische Masse | 244,16879665 g/mol |
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| SMILES | CCc1cnc(C)cn1.CCc1cncc(C)n1 |
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| InChIKey | MHVIQJDXHDKUAM-UHFFFAOYSA-N |
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| PubChem CID | 16220105 |
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| EC No. | 253-175-2 |
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| Lokaler Name | 2-Ethyl-5(oder6)-methylpyrazin |
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Chemische & physikalische Eigenschaften
| Polarare Oberfläche (TPSA) | 51,6 |
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| H-Brücken-Donoren | 0 |
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| H-Brücken-Akzeptoren | 4 |
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| Frei drehbare Bindungen | 2 |
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| Schwere Atome | 18 |
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| Formalladung | 0 |
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| Komplexität | 166 |
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| Siedepunkt | 57 °C/10 mmHg(lit.) |
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| Dichte | 0.964 g/mL at 25 °C(lit.) |
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| Brechungsindex | n20/D 1.502-1.505(lit.) |
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| FEMA | 3919 | 2-ETHYL-6-METHYLPYRAZINE |
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| Flammpunkt | 59 °C |
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| Lagerbedingungen | Sealed in dry,Room Temperature |
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| Geruch | at 0.10 % in dipropylene glycol. nutty roasted coffee hazelnut cocoa roasted barley |
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| Geruchsart | nutty |
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| JECFA Number | 769 |
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| LogP (Verteilungskoeffizient) | 2.340 |
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Sicherheit & Vorschriften
| GHS-Einstufung | WarningH302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]P264, P270, P301+P317, P330, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1351 reports by companies from 3 notifications to the ECHA C&L Inventory. |
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| Hazard Classes and Categories | Acute Tox. 4 (100%) |
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| UN-Transportnummer | UN 1993 3/PG 3 |
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| R-Sätze (R) | 22-36/37/38 |
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| Gefahrensymbole | Xn |
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| Sicherheitshinweise (S) | 26-36 |
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