2,5-Dimethylpyrazin
2,5-DIMETHYLPYRAZINE · Pyrazine,2,5-dimethyl- · 2,5-Dimethylprazin · FEMA 3272 · 2,5-Dimethyl · Structural formula · 2,5-Dimethylpiazine · 2,5-dimethyl-pyrazin
Identifikatoren & physikalische Daten
| CAS No. | 123-32-0 |
|---|---|
| Summenformel | C6H8N2 |
| Durchschnittliche Molmasse | 108,14 g/mol |
| Monoisotopische Masse | 108,06874826 g/mol |
| SMILES | Cc1cnc(C)cn1 |
| InChIKey | LCZUOKDVTBMCMX-UHFFFAOYSA-N |
| PubChem CID | 31252 |
| ChEMBL | CHEMBL94709 |
| ChEBI | CHEBI:89762 |
| EC No. | 204-618-3 |
| DTXSID | DTXSID6047652 |
| Lokaler Name | 2,5-Dimethylpyrazin |
Chemische & physikalische Eigenschaften
| XLogP | 0,6 |
|---|---|
| Polarare Oberfläche (TPSA) | 25,8 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 0 |
| Schwere Atome | 8 |
| Formalladung | 0 |
| Komplexität | 62,9 |
| Stoffklassen | Nitrogen Compounds -> Pyrazines |
| SpringerMaterials Properties | 15N nuclear magnetic resonance spectrum |
| Duftstoffe | Fragrance Ingredient (2,5-Dimethylpyrazine) -> IFRA transparency List |
| LogP (Verteilungskoeffizient) | 0.63 |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 0.982-1.0000.99 g/mL at 25 °C (lit.) |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | soluble in water, organic solvents, oilsmiscible at room temperature (in ethanol)Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly) |
| Siedepunkt | 154.00 to 156.00 °C. @ 760.00 mm Hg155 °C155 °C (lit.) |
| Schmelzpunkt | 15 °C15°C |
| Dampfdruck | 1.5 [mmHg] |
| Brechungsindex | 1.497-1.503n20/D 1.502(lit.) |
| FEMA | 3272 | 2,5-DIMETHYLPYRAZINE |
| Flammpunkt | 147 °F |
| Lagerbedingungen | Inert atmosphere,Room Temperature |
| pKa (Säurekonstante) | 2.21±0.10(Predicted) |
| Aggregatzustand | Liquid |
| Wichte | 0.990 |
| Farbe | Clear colorless to pale yellow |
| pH | 7 (H2O) |
| Geruch | at 0.10 % in dipropylene glycol. nutty roasted baked potato |
| Geruchsart | chocolate |
| Biologische Quelle | synthetic |
| JECFA Number | 766 |
| BRN | 107052 |
| Henry-Konstante | 7.1×100 mol/(m3Pa) at 25℃, Marin et al. (1999) |
| Dielektrizitätskonstante | 2.4399999999999999 |
| Kosmetik-Inhaltsstoffe Funktionen | PERFUMING |
| InChI | 1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3 |
| InChIKey | LCZUOKDVTBMCMX-UHFFFAOYSA-N |
| SMILES | Cc1cnc(C)cn1 |
| LogP (Verteilungskoeffizient) | 0.64 |
| CAS Datenbank | 123-32-0(CAS DataBase Reference) |
| NIST chemische Informationen | Pyrazine, 2,5-dimethyl-(123-32-0) |
| EPA chemische Informationen | Pyrazine, 2,5-dimethyl- (123-32-0) |
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 1762 reports by companies from 9 notifications to the ECHA C&L Inventory.H226: Flammable liquid and vapor [Warning Flammable liquids] |
|---|---|
| Regulatorische Informationen | Chemical: Pyrazine, 2,5-dimethyl-Regulation (EC) No 1831/2003 (amended)2,5-Dimethylpyrazine: Does not have an individual approval but may be used under an appropriate group standard |
| Gefahrenübersicht | Causes convulsions in acute intraperitoneal studies of mice[RTECS] Safe when used as a flavoring agent in food[JECFA] A skin and strong eye irritantHarmful by ingestion[Alfa Aesar MSDS] |
| Hazard Classes and Categories | Acute Tox. 4 (100%)Flammable liquids - Category 3 |
| Wassergefährdungsklasse (WGK) | 3 |
| TSCA-Inventar-Status | TSCA listed |
| UN-Transportnummer | NA 1993 / PGIII |
| Zollcode | 29339990 |
| RTECS-Nr. | UQ2800000 |
| R-Sätze (R) | 22-36/37/38-R22 |
| Gefahrensymbole | Xn,Xi |
| hazard_note | Irritant |
| Sicherheitshinweise (S) | 26-36 |
| Lagerklasse | 10 - Combustible liquids |
| Gefahrenklasse | Acute Tox. 4 Oral |
Anwendungen & Verwendung
Occurrence
Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products, pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses, butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported found in coffee, potato chips and shrimp
Verwenden
2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors.
Herstellung & Synthese
synthetische
By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride.