2,6-Dimethylpyrazine

Product Name:

2,6-Dimethylpyrazine

Synonyms:

HSC-T6 Cell;2,6-dimethyl-pyrazin;2,6-dimethylpyrazine,balance2,5-isomer;3,5-Dimethylpyrazine;FEMA NUMBER 3273;FEMA 3273;2,6-DIMETHYLPYRAZINE;2,6-DIMETHYL PARADIAZINE

CAS:

108-50-9

MF:

C6H8N2

MW:

108.14

EINECS:

203-589-4

Mol File:

108-50-9.mol

Melting point 

35-40 °C(lit.)

Boiling point 

154 °C(lit.)

density 

0.965(50.0000℃)

FEMA 

3273 | 2,6-DIMETHYLPYRAZINE

refractive index 

1.5000

Fp 

127 °F

storage temp. 

Flammables area

pka

2.49±0.10(Predicted)

form 

Low Melting Crystalline Solid

color 

Pale yellow

PH

7 (H2O, 20℃)

Water Solubility 

Soluble in water.

JECFA Number

767

BRN 

1726

CAS DataBase Reference

108-50-9(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, 2,6-dimethyl-(108-50-9)

EPA Substance Registry System

Pyrazine, 2,6-dimethyl- (108-50-9)

Hazard Codes 

Xn,F

Risk Statements 

10-22-37/38-41-11

Safety Statements 

16-26-39

RIDADR 

UN 1325 4.1/PG 2

WGK Germany 

3

RTECS 

UQ2975000

TSCA 

Yes

HazardClass 

4.1

PackingGroup 

III

HS Code 

29339990

Chemical Properties

PALE YELLOW LOW MELTING CRYSTALLINE SOLID

Chemical Properties

2,6-Dimethylpyrazine has a nutty, coffee-like odor.

Preparation

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

Aroma threshold values

Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee.

Taste threshold values

Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut.

Preparation Products

2,6-Dimethylpiperazine-->3,5-DIMETHYL-2-ETHYLPYRAZINE

Raw materials

1,2-Diaminopropane-->2,5-Dimethyl pyrazine