2,3-dimethyl pyrazine
Product Description
| Product | 2,3-dimethyl pyrazine |
| CAS | 5910-89-4 |
| Formula | C6H8N2 |
| Synonym | 2,3-dimethyl-1,4-diazine, Pyrazine, 2,3-dimethyl- |
Typical Product Specifications
| Density | 1.000-1.022 (20 c) |
| Appearance | colorless to pale yellow clear liquid |
| Additional Assay Information | sum of 2,3- 2,5- and 2,6- isomers |
| Specific gravity | 1.00000 to 1.02200 @ 20.00 °C |
| Pounds/Gallon | 8.331 to 8.514 |
| Boiling Point | 155.00 to 157.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 3.450000 mm/Hg @ 25.00 °C |
| Flash Point | 128.00 °F. TCC |
| Refractive Index | 1.50600 to 1.50900 @ 20.00 °C |
| Vapor Density | 3.7 |
| logP (o/w) | 0.64 |
| Odor Type | nutty |
| Assay | 95.00 to 100.00 % |
| Odor | Musty, nut skins, cocoa powdery and roasted with potato and coffee nuances |
| Taste | Musty, nut skins, cocoa powdery, roasted coffee and bready |
| Molecular weight | 108.16 |
| Color | colorless to pale yellow liquid |
| Chemical Structure |  |
| Notes | FEMA# 3271 2,3-dimethyl pyrazine is fused to form many polycyclic compounds, which makes it useful in pharmaceuticals and perfumes. 2,3-dimethyl pyrazine is a component of the folates (vitamin B compounds). Some derivatives of 2,3-dimethyl pyrazine are used in biological, drug, flavouring and perfumery industry. 2,3-Dimethyl pyrazine is used as a composition of flavouring. Odor Description: peanuts roasted, earthy, coffee, butter walnut caramel. |
| Class | Flavor and Fragrance Chemical Compounds, Chemical Intermediates |
| Function | Chemical Intermediate, Fragrance, Flavor |
| Industry | Flavor & Fragrance, Flavor, Fragrance |
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