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2,6-Dimethylpyrazine - >98.0%(GC), high purity , CAS No.108-50-9

18 Citations

≥98%(GC)

CAS#: 108-50-9
Molecular Weight: 108.14
Beilstein Registry Number: 23,97
MDL number: MFCD00006148
PubChem CID: 7938

Item Number

D154789

Grouped product items
SKU	Size	Availability	Price
D154789-5g	5g	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$14.90
D154789-10g	10g	1	$25.90
D154789-25g	25g	3	$40.90
D154789-100g	100g	2	$147.90
D154789-500g	500g	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$661.90

View related series

pyrazines (0) Six-Membered Heterocyclic Compounds (0)

Basic Description

Synonyms	2,6-Dimethyl-1,4-diazine \| N77Q72C9I3 \| EINECS 203-589-4 \| InChI=1/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H \| AMY23200 \| SCHEMBL7120213 \| 2,6-Dimethylpyrazine, natural (US), >=90% \| 2,6DMP \| CCRIS 2930 \| Q27161978 \| AKOS006220715 \| 2,6 dimethylpyrazine \| 2,6-
Specifications & Purity	≥98%(GC)
Storage Temp	Store at 2-8°C,Argon charged
Shipped In	Wet ice

AI Insight

Names and Identifiers

IUPAC Name	2,6-dimethylpyrazine
INCHI	InChI=1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
InChi Key	HJFZAYHYIWGLNL-UHFFFAOYSA-N
Canonical SMILES	CC1=CN=CC(=N1)C
Isomeric SMILES	CC1=CN=CC(=N1)C
WGK Germany	3
RTECS	UQ2975000
PubChem CID	7938
UN Number	1325
Packing Group	II
Molecular Weight	108.14
Beilstein	23,97
Reaxy-Rn	1726

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

11 results found

Lot Number	Certificate Type	Date	Item
K2421050	Certificate of Analysis	Nov 29, 2024	D154789
G2416219	Certificate of Analysis	Apr 28, 2024	D154789
G2416220	Certificate of Analysis	Apr 28, 2024	D154789
J2227488	Certificate of Analysis	Sep 27, 2022	D154789
J2227448	Certificate of Analysis	Sep 27, 2022	D154789
J2227449	Certificate of Analysis	Sep 27, 2022	D154789
J2227453	Certificate of Analysis	Sep 27, 2022	D154789
J2227454	Certificate of Analysis	Sep 27, 2022	D154789
G2325029	Certificate of Analysis	Nov 05, 2021	D154789
I2219417	Certificate of Analysis	Nov 05, 2021	D154789
K2422107	Certificate of Analysis	Nov 05, 2021	D154789

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Safety and Hazards(GHS)

Pictogram(s)	GHS07, GHS02
Signal	Warning
Hazard Statements	H302:Harmful if swallowed H226:Flammable liquid and vapor
Precautionary Statements	P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P501:Dispose of contents/container to ... P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P264:Wash hands [and …] thoroughly after handling. P403+P235:Store in a well-ventilated place. Keep cool. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower]. P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment. P270:Do not eat, drink or smoke when using this product. P330:Rinse mouth. P242:Use only non-sparking tools. P243:Take precautionary measures against static discharge. P301+P317:IF SWALLOWED: Get medical help.
WGK Germany	3
RTECS	UQ2975000
Reaxy-Rn	1726
Class	4.1

Alternative Products

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu. (2024) Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors. JOURNAL OF CHROMATOGRAPHY A, 1714 (26): (464560). [PMID:38070304] [10.1016/j.chroma.2023.464560]
2. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
3. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082]
4. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250]
5. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu. (2023) Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App. FOOD CHEMISTRY, (29): (137980). [PMID:37979267] [10.1016/j.foodchem.2023.137980]
6. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2024) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, 432 (137095). [PMID:37657337] [10.1016/j.foodchem.2023.137095]
7. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
8. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360]
9. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu. (2023) Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction. FOOD CHEMISTRY, 407 (135160). [PMID:36508869] [10.1016/j.foodchem.2022.135160]
10. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188). [PMID:] [10.1016/j.lwt.2022.114188]
11. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458]
12. Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, 169 (113993). [PMID:] [10.1016/j.lwt.2022.113993]
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113598). [PMID:] [10.1016/j.lwt.2022.113598]
14. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144]
15. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500]
16. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391]
17. Rui Liu, Hengye Chen, Shuo Wang, Liuna Wei, Yongjie Yu, Wei Lan, Jian Yang, Lanping Guo, Haiyan Fu. (2021) Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102 (1): (250-258). [PMID:34091922] [10.1002/jsfa.11353]
18. Qi Zhou,Xiao Jia,Ying-Zheng Yao,Bei Wang,Chang-Qing Wei,Min Zhang,Fenghong Huang. (2019-09-19) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.. Journal of agricultural and food chemistry, 67 ((41)): (11454-11463). [PMID:31529950]

References

1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu. (2024) Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors. JOURNAL OF CHROMATOGRAPHY A, 1714 (26): (464560). [PMID:38070304] [10.1016/j.chroma.2023.464560]
2. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
3. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082]
4. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250]
5. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu. (2023) Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App. FOOD CHEMISTRY, (29): (137980). [PMID:37979267] [10.1016/j.foodchem.2023.137980]
6. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2024) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, 432 (137095). [PMID:37657337] [10.1016/j.foodchem.2023.137095]
7. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
8. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360]
9. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu. (2023) Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction. FOOD CHEMISTRY, 407 (135160). [PMID:36508869] [10.1016/j.foodchem.2022.135160]
10. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188). [PMID:] [10.1016/j.lwt.2022.114188]
11. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458]
12. Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, 169 (113993). [PMID:] [10.1016/j.lwt.2022.113993]
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113598). [PMID:] [10.1016/j.lwt.2022.113598]
14. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144]
15. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500]
16. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391]
17. Rui Liu, Hengye Chen, Shuo Wang, Liuna Wei, Yongjie Yu, Wei Lan, Jian Yang, Lanping Guo, Haiyan Fu. (2021) Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102 (1): (250-258). [PMID:34091922] [10.1002/jsfa.11353]
18. Qi Zhou,Xiao Jia,Ying-Zheng Yao,Bei Wang,Chang-Qing Wei,Min Zhang,Fenghong Huang. (2019-09-19) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.. Journal of agricultural and food chemistry, 67 ((41)): (11454-11463). [PMID:31529950]

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