2-Methyl-pyrazin
Pyrazine, methyl- · METHYLPYRAZINE · FEMA 3309 · methyl-pyrazin · 3-Methylpyrazine · METHYLPYRAZINE, 2- · 2-METHYL-1,4-DIAZINE · MPZ
Identifikatoren & physikalische Daten
| CAS No. | 109-08-0 |
|---|---|
| Summenformel | C5H6N2 |
| Durchschnittliche Molmasse | 94,11 g/mol |
| Monoisotopische Masse | 94,05309819 g/mol |
| SMILES | Cc1cnccn1 |
| InChIKey | CAWHJQAVHZEVTJ-UHFFFAOYSA-N |
| PubChem CID | 7976 |
| ChEMBL | CHEMBL479791 |
| ChEBI | CHEBI:89015 |
| EC No. | 203-645-8 |
| DTXSID | DTXSID4047620 |
| Lokaler Name | 2-Methyl-pyrazin |
Chemische & physikalische Eigenschaften
| XLogP | 0,2 |
|---|---|
| Polarare Oberfläche (TPSA) | 25,8 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 0 |
| Schwere Atome | 7 |
| Formalladung | 0 |
| Komplexität | 54 |
| Stoffklassen | Nitrogen Compounds -> Pyrazines |
| SpringerMaterials Properties | 15N nuclear magnetic resonance spectrum |
| Duftstoffe | Fragrance Ingredient (2-Methylpyrazine) -> IFRA transparency List |
| LogP (Verteilungskoeffizient) | 0.210.23 |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 1.007-1.0331.03 g/mL at 25 °C (lit.) |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | 1000 mg/mL at 20 °Csoluble in water and oilsmiscible at room temperature (in ethanol)>20.87 mg/mL in EtOH with ultrasonic>49.9 mg/mL in DMSOFully miscible in water. |
| Siedepunkt | 135.00 °C. @ 761.00 mm Hg137 °C135 °C/761 mmHg (lit.) |
| Schmelzpunkt | -29 °C-29 °C (lit.) |
| Brechungsindex | 1.501-1.509n20/D 1.504(lit.) |
| Physical Description | Colorless liquid[Alfa Aesar MSDS]colourless to slightly yellow liquid with a nutty, cocoa-like odour |
| FEMA | 3309 | 2-METHYLPYRAZINE |
| Flammpunkt | 122 °F |
| Lagerbedingungen | 2-8°C |
| Aggregatzustand | Liquid |
| pKa (Säurekonstante) | 1.45(at 27℃) |
| Farbe | Clear colorless to slightly yellow |
| Geruch | at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green |
| Geruchsart | nutty |
| Biologische Quelle | synthetic |
| JECFA Number | 761 |
| BRN | 105778 |
| Henry-Konstante | 4.5×100 mol/(m3Pa) at 25℃, Buttery et al. (1971) |
| Hauptanwendungen | flavors and fragrances |
| InChI | 1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3 |
| InChIKey | CAWHJQAVHZEVTJ-UHFFFAOYSA-N |
| SMILES | Cc1cnccn1 |
| LogP (Verteilungskoeffizient) | 0.18 |
| CAS Datenbank | 109-08-0(CAS DataBase Reference) |
| NIST chemische Informationen | Pyrazine, methyl-(109-08-0) |
| EPA chemische Informationen | Pyrazine, methyl- (109-08-0) |
Sicherheit & Vorschriften
| GHS-Einstufung | WarningH226 (100%): Flammable liquid and vapor [Warning Flammable liquids]P210, P233, P240, P241, P242, P243, P264, P270, P280, P301+P317, P303+P361+P353, P330, P370+P378, P403+P235, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1659 reports by companies from 10 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.H226: Flammable liquid and vapor [Warning Flammable liquids] |
|---|---|
| Regulatorische Informationen | Chemical: Pyrazine, methyl-Regulation (EC) No 1831/2003 (amended)2-Methylpyrazine: Does not have an individual approval but may be used under an appropriate group standard |
| Gefahrenübersicht | Safe when used as a flavoring agent in food[JECFA] An irritantHarmful by ingestion[Alfa Aesar MSDS] |
| Hazard Classes and Categories | Flam. Liq. 3 (100%)Flammable liquids - Category 3 |
| Wassergefährdungsklasse (WGK) | 3 |
| TSCA-Inventar-Status | TSCA listed |
| UN-Transportnummer | UN 1993 3/PG 3 |
| Zollcode | 29339990 |
| RTECS-Nr. | UQ3675000 |
| R-Sätze (R) | 10-22-36/37/38 |
| Toxizität | mouse,LD50,intraperitoneal,1820mg/kg (1820mg/kg),Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970. |
| Gefahrensymbole | Xn,Xi,F |
| Sicherheitshinweise (S) | 26-36-16 |
| Gefahrenklasse | 3Acute Tox. 4 OralFlam. Liq. 3 |
| Verpackungsgruppe | III |
| Lagerklasse | 3 - Flammable liquids |
Anwendungen & Verwendung
Beschreibung
2-Methylpyrazine has an odor threshold in water variously reported at 60,000 or 105,000 ppb. May be prepared from the corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine.
Occurrence
Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.
Verwenden
2-Methylpyrazine is used as flavoring agents in bread fresh bread, butter, chocolate, chocolate cocoa, coffee, meat roasted, nut almond.
Herstellung & Synthese
synthetische
From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine