Tetramethyl Pyrazine

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Product Description

Tetramethyl pyrazine's cas code is 1124-11-4

Product Detail

Tetramethyl pyrazine Basic information

Description Chemical Characteristic Uses Preparation References

Product Name:	Tetramethyl pyrazine
CAS:	1124-11-4
MF:	C8H12N2
MW:	136.19
EINECS:	214-391-2
Mol File:	1124-11-4.mol

Tetramethyl pyrazine Chemical Properties

Melting point	77-80 °C(lit.)
Boiling point	190 °C(lit.)
density	1.08
FEMA	3237 \| 2,3,5,6-TETRAMETHYLPYRAZINE
refractive index	1.5880 (estimate)
Fp	128-130°C/200mm
storage temp.	Store below +30°C.
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
BRN	113100
Stability:	Stable. Incompatible with strong acids, strong oxidizing agents.
InChIKey	FINHMKGKINIASC-UHFFFAOYSA-N
CAS DataBase Reference	1124-11-4(CAS DataBase Reference)
NIST Chemistry Reference	Pyrazine, tetramethyl-(1124-11-4)
EPA Substance Registry System	Tetramethylpyrazine (1124-11-4)

Tetramethyl pyrazine Safety Information

Hazard Codes	Xn,Xi
Risk Statements	22-37/38-41-36/37/38
Safety Statements	26-39-24/25-37/39-36
WGK Germany	3
RTECS	UQ3905000
TSCA	Yes
HS Code	29339990

Tetramethyl pyrazine Usage

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. Natural products exist in guava, roast beef, cocoa, coffee, shrimp and so on.
Chemical Properties	white crystals or powder
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.
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).
Preparation	From2,5-dimethylpyrazine by ring alkylationwithMeLi; also by condensation of 2,3-butanedionewith 2,3-butanediamine.
Aroma threshold values	Detection: 1 to 10 ppm. Aroma characteristics at 1.0%: slightly musty, nutty, cocoa-like with a vanilla undernote
Taste threshold values	Taste characteristics at 10 ppm: weak, nutty, musty cocoa and chocolate-like with dry coffee nuances.
Safety Profile	Poison by intravenous and intraperitoneal routes. Moderately toxic by ingestion. When heated to decomposition it emits toxic fumes of NOx.