2,5-Dimethylpyrazine

ALDRICH/W327204 - ≥98%, FG

Synonym: Ketine

CAS Number: 123-32-0
Empirical Formula (Hill Notation): C₆H₈N₂
Molecular Weight: 108.14
EC Number: 204-618-3
MDL Number: MFCD00006147
Linear Formula: C₆H₈N₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W327204-SAMPLE-K	1 each	$55.90 1/EA	Add To Favorites
45-W327204-100G-K	100 g	$94.10 1/EA	Add To Favorites
45-W327204-500G-K	500 g	$263.00 1/EA	Add To Favorites
45-W327204-1KG-K	1 kg	$382.00 1/EA	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
application(s)	flavors and fragrances
assay	≥98%
biological source	synthetic
bp	155 °C (lit.)
density	0.99 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3
InChI key	LCZUOKDVTBMCMX-UHFFFAOYSA-N
organoleptic	cocoa; nutty; woody; earthy
Quality Level	300
	400
refractive index	n20/D 1.502 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
SMILES string	Cc1cnc(C)cn1

Application:	Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of E. coli to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024 ). Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by Bacillus strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021 ).
General description:	2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.
Other Notes:	remainder 2,6-dimethylpyrazine
Packaging:	1 kg in glass bottle
Packaging:	100, 500 g in glass bottle

Symbol	GHS07
Signal word	Warning
Hazard statements	H302
Precautionary statements	P301 + P312 + P330
Hazard Codes	Xn
Risk Statements	22-36/37/38
Safety Statements	26-36
WGK Germany	WGK 3
Flash Point(F)	147.2 °F - closed cup
Flash Point(C)	64 °C - closed cup

Purity	≥98%
bp	155 °C (lit.)
Density	0.99 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.502 (lit.)
FEMA Number	3272
UNSPSC	12164502

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