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Product Name: |
Tetramethyl pyrazine |
|
CAS: |
1124-11-4 |
|
MF: |
C8H12N2 |
|
MW: |
136.19 |
|
EINECS: |
214-391-2 |
|
Mol File: |
1124-11-4.mol |
|
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|
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Melting point |
77-80 °C(lit.) |
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Boiling point |
190 °C(lit.) |
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density |
1.08 |
|
FEMA |
3237 | 2,3,5,6-TETRAMETHYLPYRAZINE |
|
refractive index |
1.5880 (estimate) |
|
Fp |
128-130°C/200mm |
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storage temp. |
Store below +30°C. |
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solubility |
4g/l |
|
pka |
3.20±0.10(Predicted) |
|
form |
neat |
|
Water Solubility |
Soluble in water (4 g/L at 20°C). |
|
JECFA Number |
780 |
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BRN |
113100 |
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Stability: |
Stable. Incompatible with strong acids, strong oxidizing agents. |
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InChIKey |
FINHMKGKINIASC-UHFFFAOYSA-N |
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CAS DataBase Reference |
1124-11-4(CAS DataBase Reference) |
|
NIST Chemistry Reference |
Pyrazine, tetramethyl-(1124-11-4) |
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EPA Substance Registry System |
Tetramethylpyrazine (1124-11-4) |
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Hazard Codes |
Xn,Xi |
|
Risk Statements |
22-37/38-41-36/37/38 |
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Safety Statements |
26-39-24/25-37/39-36 |
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WGK Germany |
3 |
|
RTECS |
UQ3905000 |
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TSCA |
Yes |
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HS Code |
29339990 |
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Chemical Characteristic |
White crystal or
powder. With aroma of beef and heated lard and fermented soybean flavor. It
smells chocolate flavor when diluted to 20mg/kg. Boiling point is 190℃.
Melting point is between 84 and 86℃. Soluble in ethanol, most non-volatile
oils and propylene glycol, slightly soluble in water. |
|
Chemical Properties |
white crystals or powder |
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Chemical Properties |
2,3,5,6-Tetramethylpyrazine has musty, fermented, coffee odor |
|
Occurrence |
Reported found in French fried potato, bell pepper, wheat bread, emmental cheese, Swiss cheese, Camembert cheese, Gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, cooked lamb and mutton, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, roasted peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, soy sauce, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, sake, wine, whiskey, burley tobacco and soy products. |
|
Uses |
Usually used in research and treatment of multiple disorders. |
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Definition |
ChEBI: A member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii). |
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Preparation |
From2,5-dimethylpyrazine by ring alkylationwithMeLi; also by condensation of 2,3-butanedionewith 2,3-butanediamine. |
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Aroma threshold values |
Detection: 1 to 10 ppm. Aroma characteristics at 1.0%: slightly musty, nutty, cocoa-like with a vanilla undernote |
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Taste threshold values |
Taste characteristics at 10 ppm: weak, nutty, musty cocoa and chocolate-like with dry coffee nuances. |
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Safety Profile |
Poison by intravenous and intraperitoneal routes. Moderately toxic by ingestion. When heated to decomposition it emits toxic fumes of NOx. |
|
Raw materials |
Sodium nitrite-->2,3-Butanedione-->Acetylacetone-->1,4-DIAMINOBUTANE-->Ethyl nitrite-->2-Methylpyrazine |
