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13360-65-1

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13360-65-1 Usage

Uses

2-Ethyl-3,6-dimethylpyrazine is a flavour-active and non-volatile compound identified in thermally treated yeast extracts. It is also useful in the synthesis of new flavour additive species of pyrazines.

Check Digit Verification of cas no

The CAS Registry Mumber 13360-65-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,3,6 and 0 respectively; the second part has 2 digits, 6 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 13360-65:
(7*1)+(6*3)+(5*3)+(4*6)+(3*0)+(2*6)+(1*5)=81
81 % 10 = 1
So 13360-65-1 is a valid CAS Registry Number.
InChI:InChI=1/C8H12N2/c1-4-8-7(3)9-5-6(2)10-8/h5H,4H2,1-3H3

13360-65-1SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name 3-ethyl-2,5-dimethylpyrazine

1.2 Other means of identification

Product number -
Other names EINECS 236-417-1

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
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:13360-65-1 SDS

13360-65-1Relevant articles and documents

Studies on pyrazines. Part 32. Synthesis of trisubstituted and tetrasubstituted pyrazines as ant pheromones

Sato, Nobuhiro,Matsuura, Tomoyuki

, p. 2345 - 2350 (1996)

The synthesis of trialkylpyrazines having methyl groups on C-2 and C-5 is described, which is completed by the cross-coupling reaction of 2-chloro-3,6-dimethylpyrazine with dialkylzinc in the presence of [1,3-bis(diphenylphosphino)propane] nickel(II) chloride. Similarly, 2,5-diisobutyl-, -diisopropyl- and -di-sec-butyl-3-methylpyrazines are prepared from the corresponding dialkyl chloropyrazlnes. The dimethyl products are acylated with an α-keto acid under the Minisci radical conditions providing 2-acyl-5-alkyl-3,6-dimethylpyrazines. Several compounds obtained in this study prove to be active as components of pheromones in ants.

Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

Mottram, Donald S.,Whitfield, Frank B.

, p. 1302 - 1306 (1995)

Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 deg C with or without the addition of phosphatidylcholine.Volatile products were analyzed by headspace concentration and GC-MS.Sulfur-containing heterocyclic compounds dominated the volatiles, with trithiolanes, trithianes, and thiazoles among the most abundant components.Some qualitative and quantitative differences were found between the volatiles from the reactions performed with and without cellulose.The cellulose was not totally inert; volatiles were formed from its thermal degradation and its reaction with cysteine.In general, the addition of phospholipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid-Maillard interaction products formed.However, three methylthio-substituted furans and thiophenes were found in the phospholipid-containing systems which were not detected in the lipid-free reaction mixtures.Keywords: Maillard reaction; aroma; volatiles; cysteine; ribose; phospholipid

Preparation method of 2-ethyl-3,6-dimethylpyrazine

-

Paragraph 0047; 0049-0051; 0053-0055; 0057-0059; 0061-0062, (2020/09/16)

The invention belongs to the technical field of insect pheromones, and particularly relates to a preparation method of 2-ethyl-3,6-dimethylpyrazine. The preparation method of 2-ethyl-3,6-dimethylpyrazine comprises the following steps: mixing 1-(3,6-dimethylpyrazin-2-yl)ethanone with a dipolyethylene glycol solution of hydrazine hydrate, and carrying out a first reduction reaction to obtain an intermediate solution; and mixing the intermediate solution with an alkaline substance, carrying out a second reduction reaction, and conducting purifying to obtain the 2-ethyl-3,6-dimethylpyrazine. According to the method, 1-(3,6-dimethylpyrazin-2-yl)ethanone, hydrazine hydrate and an alkaline substance are used as reactants, dipolyethylene glycol is used as a solvent, and the 2-ethyl-3,6-dimethylpyrazine is synthesized directly through a reduction method. The purity of the 2-ethyl-3,6-dimethylpyrazine prepared by the preparation method provided by the invention is 88 to 97%, and the yield of the2-ethyl-3,6-dimethylpyrazine is 85 to 95%.

1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

-

, (2015/03/03)

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

Scalone, Gustavo Luis Leonardo,Cucu, Tatiana,De Kimpe, Norbert,De Meulenaer, Bruno

, p. 5364 - 5372 (2015/06/25)

Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (aw) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC/MS. The presence of oligopeptides from hydrolyzed whey protein contributed significantly to an increased amount of pyrazines, while in contrast free amino acids generated during protein hydrolysis contributed to a lesser extent. The generation of pyrazines was enhanced at low aw (0.33) and high temperatures (>120 °C). This study showed that the role of peptides in the generation of pyrazines in Maillard reaction systems has been dramatically underestimated.

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