2,6-Dimethylpyrazine (HCID 7938)

Overview

2,6-Dimethylpyrazine is a member of pyrazines.

Names & identifiers

Preferred name: 2,6-Dimethylpyrazine
IUPAC: 2,6-dimethylpyrazine
English name: 2,6-Dimethylpyrazine
Molecular formula: C6H8N2
Molecular weight: 108.14

Names & synonyms

2,6-DIMETHYLPYRAZINE108-50-9Pyrazine, 2,6-dimethyl-3,5-DimethylpyrazineFEMA No. 3273N77Q72C9I3DTXSID5047619RefChem:445751DTXCID3027619203-589-42,6-Dimethylpiazine2,6-Dimethylparadiazine

Show more names

FEMA 3273FEMA NUMBER 32736-DiMethylpyrazine2,6-dimethyl-pyrazin2,6-SIMETHYLPYRAZINE2.6-Dimethyl pryazine

2,6-Dimethyl-1,4-diazineMFCD000061482,6DMPCCRIS 29302,6-Dimethylpyrazine (natural)EINECS 203-589-4UNII-N77Q72C9I32,6 dimethylpyrazine

Database identifiers

CAS: 108-50-9
PubChem CID: 7938
DTXSID: DTXSID5047619
ChEBI: CHEBI:89791
UNII: N77Q72C9I3
EC Number: 203-589-4
Nikkaji: J1.498B

Properties

Computed structural properties

XLogP: 0.5
Topological polar surface area: 25.8 Å²
Hydrogen bond donors: 0
Hydrogen bond acceptors: 2
Rotatable bonds: 0
Heavy atoms: 8
Formal charge: 0
Complexity: 64.9

Experimental & physicochemical properties

SpringerMaterials Properties15N nuclear magnetic resonance spectrum

FragrancesFragrance Ingredient (2,6-Dimethylpyrazine) -> IFRA transparency List

LogP · 2 items

0.54

Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food

Flavoring AgentsEU Flavoring substances

Solubility · 2 items

soluble in water, organic solvents

very soluble (in ethanol)

Physicochemical properties

Melting point: 35 · 35-40 °C(lit.)
Boiling point: 154 °C · 154 °C(lit.)
Density: 0.965 · 0.965(50.0000℃)
FEMA: 3273 · 3273 | 2,6-DIMETHYLPYRAZINE
refractive index: 1.5 · 1.5000
FLAVIS Number: 14.021 · 14.021 | 2,6-Dimethylpyrazine
Flash point: 127 °F · 127 °F
storage temp.: -20 °C · -20°C
solubility: Chloroform, Methanol (Slightly)
pka: 2.49 · 2.49±0.10(Predicted)
form: Low Melting Crystalline Solid
color: Pale yellow
PH: 7 · 7 (H2O, 20℃)
Odor: 10 % · at 10.00 % in dipropylene glycol. ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk
Odor Type: chocolate
biological source: synthetic
Water Solubility: Soluble in water.
JECFA Number: 767 · 767
BRN: 1726 · 1726
Henry's Law Constant: 9.8 · 9.8×10-1 mol/(m3Pa) at 25℃, Chaintreau et al. (1995)
Dielectric constant: 2.65 · 2.6499999999999999
Major Application: flavors and fragrances
Cosmetics Ingredients Functions: PERFUMING
InChI: 1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
InChIKey: HJFZAYHYIWGLNL-UHFFFAOYSA-N
SMILES: Cc1cncc(C)n1
LogP: 0.64 · 0.64
CAS DataBase Reference: 108 · 108-50-9(CAS DataBase Reference)
Substances Added to Food (formerly EAFUS): 2 · 2,6-DIMETHYLPYRAZINE
EWG's Food Scores: 1 · 1
FDA UNII: 77 Q72C9I3 · N77Q72C9I3
NIST Chemistry Reference: 2 · Pyrazine, 2,6-dimethyl-(108-50-9)
EPA Substance Registry System: 2 · Pyrazine, 2,6-dimethyl- (108-50-9)
UNSPSC Code: 12352100 · 12352100
NACRES: 22 · NA.22
Symbol(GHS): 2 · GHS02,GHS05,GHS07
Signal word: Danger
Hazard statements: 228 · H228-H302-H315-H318-H335
Precautionary statements: 210 · P210-P240-P280-P301+P312-P302+P352-P305+P351+P338
target organs: Respiratory system
PPE: 3 · Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
Hazard Codes: Xn,F
Risk Statements: 10 · 10-22-37/38-41-11
Safety Statements: 16 · 16-26-39
RIDADR: 1325 · UN 1325 4.1/PG 2
WGK Germany: 3 · 3
RTECS: 2975000 · UQ2975000
TSCA: TSCA listed
HazardClass: 4.1 · 4.1
PackingGroup: III
HS Code: 29339990 · 29339990
Storage Class: 4.1 B · 4.1B - Flammable solid hazardous materials
Hazard Classifications: 4 OralEye · Acute Tox. 4 OralEye Dam. 1Flam. Sol. 2Skin Irrit. 2STOT SE 3
Limited Quantities: 1 Kg · 1.0 Kg (2.2 lbs)
Excepted Quantities: Max Inner Pack (30g or 30ml) and Max Outer Pack (500g or 500ml)

Safety & regulation

GHS classification

GHS Classification · 4 items

Warning

H226 (94.7%): 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 1686 reports by companies from 15 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Hazard information

Regulatory Information · 3 items

Chemical: Pyrazine, 2,6-dimethyl-

Regulation (EC) No 1831/2003 (amended)

2,6-Dimethylpyrazine: Does not have an individual approval but may be used under an appropriate group standard

Hazard Classes and CategoriesFlam. Liq. 3 (94.7%)

Safety data

PPE: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
wgk: 3
tsca: TSCA listed
rtecs: UQ2975000
ridadr: UN 1325 4.1/PG 2
hs_code: 29339990
risk_code: 10-22-37/38-41-11
Signal word: Danger
Symbol(GHS): GHS02,GHS05,GHS07
hazard_code: Xn,F
safety_code: 16-26-39
hazard_class: 4.1
Storage Class: 4.1B - Flammable solid hazardous materials
packing_group: III
target organs: Respiratory system
Hazard statements: H228-H302-H315-H318-H335
Limited Quantities: 1.0 Kg (2.2 lbs)
Excepted Quantities: Max Inner Pack (30g or 30ml) and Max Outer Pack (500g or 500ml)
Hazard Classifications: Acute Tox. 4 OralEye Dam. 1Flam. Sol. 2Skin Irrit. 2STOT SE 3
Precautionary statements: P210-P240-P280-P301+P312-P302+P352-P305+P351+P338

Chemistry & industry

Pharmacology

Cellular LocationsCytoplasm

Uses & manufacturing

Use Classification · 4 items

Fragrance Ingredients

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavoring Agents -> JECFA Flavorings Index

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

General Manufacturing InformationPyrazine, 2,6-dimethyl-: ACTIVE

Applications · 3 items

Description2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.

OccurrenceReported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla

Uses2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors

Preparation methods

PreparationBy condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine.