2-Ethyl-3,5(6)-dimethylpyrazine - 98%, mixture of isomers, high purity , CAS No.13925-07-0

Item Number

E103761

Grouped product items
SKU	Size	Availability	Price
E103761-5g	5g	3	$44.90
E103761-25g	25g	3	$125.90
E103761-100g	100g	4	$316.90

Basic Description

Synonyms	AS-50065 \| SCHEMBL108874 \| MFCD29918847 \| 2-Ethyl-3,5-dimethyl pyrazine \| FT-0638664 \| BRN 0636984 \| Pyrazine, 2,6-dimethyl-3-ethyl- \| Pyrazine, 3-ethyl-2,6-dimethyl \| 3-ETHYL-2,6-DIMETHYLPYRAZINE [FHFI] \| SMR000127410 \| AKOS015899029 \| 2-Ethyl-3,5(6)-dim
Specifications & Purity	≥98%, mixture of isomers
Shipped In	Normal
Product Description	application： It is applied as an odorant of coffee brews, nutty flavor products and roasted food products.

Names and Identifiers

Pubchem Sid	488183013
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/488183013
IUPAC Name	2-ethyl-3,5-dimethylpyrazine
INCHI	InChI=1S/C8H12N2/c1-4-8-7(3)10-6(2)5-9-8/h5H,4H2,1-3H3
InChi Key	JZBCTZLGKSYRSF-UHFFFAOYSA-N
Canonical SMILES	CCC1=NC=C(N=C1C)C
Isomeric SMILES	CCC1=NC=C(N=C1C)C
PubChem CID	26334
Molecular Weight	136.19

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

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

Analytical Chart:

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5 results found

Lot Number	Certificate Type	Date	Item
G2307694	Certificate of Analysis	Jul 23, 2022	E103761
G2307699	Certificate of Analysis	Jul 23, 2022	E103761
K2208131	Certificate of Analysis	Jul 23, 2022	E103761
K2208132	Certificate of Analysis	Jul 23, 2022	E103761
K2208133	Certificate of Analysis	Jul 23, 2022	E103761

Safety and Hazards(GHS)

Pictogram(s)	GHS07
Signal	Warning
Hazard Statements	H302:Harmful if swallowed
Precautionary Statements	P501:Dispose of contents/container to ... P264:Wash hands [and …] thoroughly after handling. P270:Do not eat, drink or smoke when using this product. P330:Rinse mouth. P301+P317:IF SWALLOWED: Get medical help.

Citations of This Product

1. Huiying Zhang, Dian Huang, Dandan Pu, Yuyu Zhang, Haitao Chen, Baoguo Sun, Fazheng Ren. (2020) Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis). FOOD RESEARCH INTERNATIONAL, 133 (109112). [PMID:32466923] [10.1016/j.foodres.2020.109112]
2. Huiying Zhang, Dandan Pu, Baoguo Sun, Fazheng Ren, Yuyu Zhang, Haitao Chen. (2018) Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments. FOOD CHEMISTRY, 258 (260). [PMID:29655732] [10.1016/j.foodchem.2018.03.056]

References

1. Huiying Zhang, Dian Huang, Dandan Pu, Yuyu Zhang, Haitao Chen, Baoguo Sun, Fazheng Ren. (2020) Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis). FOOD RESEARCH INTERNATIONAL, 133 (109112). [PMID:32466923] [10.1016/j.foodres.2020.109112]
2. Huiying Zhang, Dandan Pu, Baoguo Sun, Fazheng Ren, Yuyu Zhang, Haitao Chen. (2018) Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments. FOOD CHEMISTRY, 258 (260). [PMID:29655732] [10.1016/j.foodchem.2018.03.056]

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Basic Description