CAS No.108-50-9,Pyrazine,2,6-dimethyl- Suppliers

Detail of "108-50-9"

CAS Number:

108-50-9

Name:

Pyrazine,2,6-dimethyl-

Superlist Name:

2,6-Dimethylpyrazine

Molecular Structure:

Formula:

C₆H₈N₂

Molecular Weight:

108.16

Synonyms:

2,6-Dimethyl-1,4-diazine;3,5-Dimethylpyrazine;2,6-Dimethylparadiazine;CCRIS 2930;UNII-N77Q72C9I3;

EINECS:

203-589-4

Density:

0.997 g/cm³

Melting Point:

35-40 °C(lit.)

Boiling Point:

155.6 °C at 760 mmHg

Flash Point:

52.8 °C

Appearance:

pale yellow low melting crystalline solid

Hazard Symbols:

Risk Codes:

10-22-37/38-41

Safety:

16-26-39 Details

Transport Information:

UN 1325 4.1/PG 2

Reference

Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage: Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage.Some chemicals with cas registry numbers like 6789-80-6 and 98-01-1 are also used. Wu, Chung May; Liou, Shu Er; Chang, Yung Ho; Chiang, Wenchang (Food Ind. Res. Dev. Inst., Hsinchu, Taiwan). J. Food Sci., 52(1), 132-4 (English) 1987. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The volatile compds. of the wax gourd and a wax gourd beverage were isolated by the Likens-Nickerson method and identified by Kovats indexes and mass spectra. The major compds. identified in the gourds were E-2-hexenal [6728-26-3], n-hexanal [66-25-1] and n-hexyl formate [629-33-4]. 2.5-Dimethylpyrazine [123-32-0], 2,6-dimethylpyrazine [108-50-9], 2,3,5-trimethylprazine [14667-55-1], 2-methylpyrazine [109-08-0], and 2-ethyl-5-methylpyrazine [13360-64-0] were the major compds. in the wax gourd beverage. .

Basic compounds contributing to beer flavor: Basic compounds contributing to beer flavor. Harding, Richard J.; Nursten, Harry E.; Wren, John J. (Cent. Lab., Watney Mann and Truman Brewers Ltd., London, Engl.Some commonly used reagents like 1192-62-7 and 109-08-0 are used in this experiment.). J. Sci. Food Agric., 28(2), 225-32 (English) 1977. CODEN: JSFAAE. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Sixteen basic heterocyclic compds. were identified by gas chromatog.-mass spectrometry of a flavor essence extd. from an English beer. They included 2-acetylpyridine [1122-62-9], 3-acetylpyridine [350-03-8], pyrazine, methylpyrazine [109-08-0], 2,3-dimethylpyrazine [5910-89-4], 2,5-dimethylpyrazine [123-32-0], 2,6-dimethylpyrazine [108-50-9], 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine [14667-55-1], 2-ethyl-3,5-dimethylpyrazine [13925-07-0], 2-ethyl-3,6-dimethylpyrazine [13360-65-1], 2-ethyl-5,6-dimethylpyrazine, 6,7-dihydro-5H-cyclopentapyrazine, 2-methyl-6,7-dihydro-5H-cyclopentapyrazine, and thiazole. The min. total concn. of basic compds. in the beer was .apprx.10 mg/kg. .

Detail of "108-50-9"

Pyrazine,2,6-dimethyl-

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CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

CAS No.108-50-9 2,6-Dimethylpyrazine

Reference