2,3-Dimethylpyrazine

ALDRICH/W327107 - ≥95%, FCC, FG

Synonym: 2,3-dimethyl-1,4-diazine

CAS Number: 5910-89-4
Empirical Formula (Hill Notation): C₆H₈N₂
Molecular Weight: 108.14
EC Number: 227-630-0
MDL Number: MFCD00006144
Linear Formula: C₆H₈N₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price	Quantity


45-W327107-100G-K	100 g	$124.00 1/EAAdd To Favorites		Add To Favorites
45-W327107-1KG-K	1 kg	$435.00 1/EAAdd To Favorites		Add To Favorites
45-W327107-5KG-K	5 kg	$1320.00 1/EAAdd To Favorites		Add To Favorites
45-W327107-10KG-K	10 kg	$0.00 1/EA CALL FOR PRICEAdd To Favorites		Add To Favorites
45-W327107-SAMPLE-K		$54.60 1/EAAdd To Favorites		Add To Favorites

application(s)	flavors and fragrances
assay	≥95%
biological source	synthetic
bp	156 °C (lit.)
density	1.011 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
grade	FG
	Halal
	Kosher
InChI	1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3
InChI key	OXQOBQJCDNLAPO-UHFFFAOYSA-N
organoleptic	coffee; nutty; roasted
Quality Level	400
refractive index	n20/D 1.507 (lit.)
reg. compliance	EU Regulation 1334/2008 & 178/2002
	FCC
SMILES string	Cc1nccnc1C

Application:	Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023 ). Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024 ). Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023 ). Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023 ). Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022 ).
Packaging:	1 kg in glass bottle
Packaging:	100 g in glass bottle
Packaging:	5, 10 kg in steel drum

Symbol	GHS02,GHS05,GHS07
Signal word	Danger
Hazard statements	H226 - H302 - H315 - H318 - H335
Precautionary statements	P210 - P280 - P301 + P312 + P330 - P302 + P352 - P305 + P351 + P338 + P310
Hazard Codes	Xn
Risk Statements	10-22-37/38-41
Safety Statements	16-26-39
RIDADR	UN 1993C 3 / PGIII
WGK Germany	WGK 3
Flash Point(F)	129.2 °F - closed cup
Flash Point(C)	54 °C - closed cup