| 2-Methoxy-3-sec-butyl pyrazine Basic information |
| Product Name: | 2-Methoxy-3-sec-butyl pyrazine |
| Synonyms: | 2-methoxy-3-(1-methylpropyl)-pyrazin;3-sec-butyl-2-methoxypyrazine;Pyrazine, 2-methoxy-3-(1-methylpropyl)-;Pyrazine, 3-methoxy-2-(1-methylpropyl);FEMA NUMBER 3433;FEMA 3433;2-(aminomethyl)-1-cycloheptanol hydrochloride;2-SECBUTYL-3(5/6)-METHOXYPYRAZINE |
| CAS: | 24168-70-5 |
| MF: | C9H14N2O |
| MW: | 166.22 |
| EINECS: | 246-050-9 |
| Product Categories: | Building Blocks;Heterocyclic Building Blocks;Alkoxypyrazines;Mono- & Polyalkylpyrazines;Aromatics;Heterocycles;Pyrazines;pyrazine Flavor |
| Mol File: | 24168-70-5.mol |
| 2-Methoxy-3-sec-butyl pyrazine Chemical Properties |
| Boiling point | 50 °C1 mm Hg(lit.) |
| density | 1 g/mL at 25 °C |
| refractive index | n |
| FEMA | 3433 | 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE |
| Fp | 171 °F |
| storage temp. | Sealed in dry,Room Temperature |
| solubility | Chloroform (Slightly), Methanol (Slightly) |
| pka | 0.80±0.10(Predicted) |
| form | Liquid |
| Specific Gravity | 1.01 |
| color | Clear colorless |
| JECFA Number | 791 |
| CAS DataBase Reference | 24168-70-5(CAS DataBase Reference) |
| NIST Chemistry Reference | Pyrazine, 2-methoxy-3-(1-methylpropyl)-(24168-70-5) |
| EPA Substance Registry System | Pyrazine, 2-methoxy-3-(1-methylpropyl)- (24168-70-5) |
| Safety Information |
| Hazard Codes | Xn |
| Risk Statements | 22-36/37/38-20/21/22 |
| Safety Statements | 36/37/39-26-36/37/38 |
| RIDADR | UN 3334 |
| WGK Germany | 3 |
| HS Code | 29339900 |
| MSDS Information |
| Provider | Language |
|---|---|
| 2-Methoxy-3-sec-butyl pyrazine | English |
| SigmaAldrich | English |
| ACROS | English |
| 2-Methoxy-3-sec-butyl pyrazine Usage And Synthesis |
| Description | 2-Methoxy-3-(l-methylpropyl)pyrazine is like green peas, galbarum oil, bell pepper. Prepared by condensation of isolencine amide with glyoxal, followed by methylation with CH2N2. |
| Chemical Properties | 2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper. |
| Chemical Properties | clear colorless liquid |
| Occurrence | Reported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white wine, beans, beetroot, parsnip root and pumpkin, sherry and krill. |
| Uses | A compound contents in musts and wines from Vitis vinifera variety Cabernet Sauvignon |
| Preparation | By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2. |
| Aroma threshold values | Detection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and potato-like. |
| Taste threshold values | Taste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy. |
| General Description | 2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses. |
| 2-Methoxy-3-sec-butyl pyrazine Preparation Products And Raw materials |
| Raw materials | Glyoxal-->L-Isoleucine-->Diazomethane |
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