5-Ethyl-2,3-dimethylpyrazine - >98.0%(GC), high purity , CAS No.15707-34-3

Item Number

E156377

Grouped product items
SKU	Size	Availability	Price	Qty
E156377-1g	1g	5	$28.90
E156377-5g	5g	Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding.	$111.90

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Basic Description

Synonyms	MFCD04038059 \| Q27263730 \| 2,3-DIMETHYL-5-ETHYLPYRAZINE \| Pyrazine, 6-ethyl-2,3-dimethyl \| Q-100190 \| 5-Ethyl-2,3-dimethylpyrazine, analytical standard \| 5-Ethyl-2,3-dimethylpyrazine \| 5-Ethyl-2,3-dimethyl-pyrazine \| A809807 \| UNII-6496XCH56Q \| 5,6-Dimeth
Specifications & Purity	≥98%(GC)
Storage Temp	Argon charged
Shipped In	Normal

Names and Identifiers

Pubchem Sid	488183045
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/488183045
IUPAC Name	5-ethyl-2,3-dimethylpyrazine
INCHI	InChI=1S/C8H12N2/c1-4-8-5-9-6(2)7(3)10-8/h5H,4H2,1-3H3
InChi Key	CIBKSMZEVHTQLG-UHFFFAOYSA-N
Canonical SMILES	CCC1=CN=C(C(=N1)C)C
Isomeric SMILES	CCC1=CN=C(C(=N1)C)C
PubChem CID	27460
Molecular Weight	136.2
Beilstein	23(5)5,440
Reaxy-Rn	956766

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

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

Analytical Chart:

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4 results found

Lot Number	Certificate Type	Date	Item
C2327038	Certificate of Analysis	Dec 01, 2022	E156377
C2327053	Certificate of Analysis	Dec 01, 2022	E156377
J2219556	Certificate of Analysis	Sep 15, 2022	E156377
J2219549	Certificate of Analysis	Sep 15, 2022	E156377

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.
Reaxy-Rn	956766

Citations of This Product

1. Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong. (2023) Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. Food Chemistry-X, 20 (30): (100997). [PMID:38144725] [10.1016/j.fochx.2023.100997]
2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
3. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li. (2023) Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 115 (104879). [PMID:] [10.1016/j.jfca.2022.104879]
4. Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu, Xiu-Ping Dong, Ian Fisk, Lei Qin. (2022) Dynamic release and perception of key odorants in grilled eel during chewing. FOOD CHEMISTRY, 378 (132073). [PMID:35030462] [10.1016/j.foodchem.2022.132073]

References

1. Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong. (2023) Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. Food Chemistry-X, 20 (30): (100997). [PMID:38144725] [10.1016/j.fochx.2023.100997]
2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
3. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li. (2023) Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 115 (104879). [PMID:] [10.1016/j.jfca.2022.104879]
4. Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu, Xiu-Ping Dong, Ian Fisk, Lei Qin. (2022) Dynamic release and perception of key odorants in grilled eel during chewing. FOOD CHEMISTRY, 378 (132073). [PMID:35030462] [10.1016/j.foodchem.2022.132073]

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Basic Description