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1234504-26-7

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1234504-26-7 Usage

General Description

Methyl 5,6-diMethylpyrazine-2-carboxylate is a chemical compound with the molecular formula C9H12N2O2. It is commonly used in the food and beverage industry as a flavoring agent, providing a nutty, roasted, and chocolate-like aroma and taste. It is also found in natural sources such as coffee, cocoa, and various roasted nuts. The compound is often used in the manufacturing of artificial flavorings and perfumes, as well as in the study of organic chemistry. It is considered safe for consumption in small quantities, but may cause irritation if inhaled or in contact with skin or eyes. Overall, Methyl 5,6-diMethylpyrazine-2-carboxylate plays a crucial role in enhancing the flavor and aroma of various consumer products.

Check Digit Verification of cas no

The CAS Registry Mumber 1234504-26-7 includes 10 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 7 digits, 1,2,3,4,5,0 and 4 respectively; the second part has 2 digits, 2 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 1234504-26:
(9*1)+(8*2)+(7*3)+(6*4)+(5*5)+(4*0)+(3*4)+(2*2)+(1*6)=117
117 % 10 = 7
So 1234504-26-7 is a valid CAS Registry Number.

1234504-26-7SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 13, 2017

Revision Date: Aug 13, 2017

1.Identification

1.1 GHS Product identifier

Product name Methyl 5,6-dimethylpyrazine-2-carboxylate

1.2 Other means of identification

Product number -
Other names methyl 5,6-dimethylpyrazine-2-carboxylate

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:1234504-26-7 SDS

1234504-26-7Downstream Products

1234504-26-7Relevant articles and documents

Pyrazine biosynthesis in corynebacterium glutamicum

Dickschat, Jeroen S.,Wickel, Susanne,Bolten, Christoph J.,Nawrath, Thorben,Schulz, Stefan,Wittmann, Christoph

, p. 2687 - 2695 (2010)

The volatile compounds released by Corynebacterium glutamicum were collected by use of the CLSA technique (closed-loop stripping apparatus) and analysed by GC-MS. The headspace extracts contained several acyloins and pyrazines that were identified by their synthesis or comparison to commercial standards. Feeding experiments with [2H7]acetoin resulted in the incorporation of labelling into trimethylpyrazine and tetramethylpyrazine. Several deletion mutants targeting genes of the primary metabolism, were constructed to elucidate the biosynthetic pathway to pyrazines in detail. A deletion mutant of the ketol-acid reductoisomerase was not able to convert the acetoin precursor (S)2-acetolactate into the pathway intermediate (R)-2,3-dihydroxy-3-methylbutanoate to the branched amino acids. This mutant requires valine, leucine, and isoleucine for growth and produces significantly higher amounts and more different compounds of the acyloin and pyrazine classes. Gene deletion of the acetolactate synthase (AS) resulted in a mutant that is not able to convert pyruvate into (5)-2-acetolactate. This mutant also requires branched amino acids and produces only very small amounts of pyrazines likely from valine via the valine biosynthetic pathway operating in reverse order. A ΔASΔKR double mutant was constructed that does not produce any pyrazines at all. These results open up a detailed biosynthetic model for the formation of alkylated pyrazines via acyloins.

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