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13925-03-6

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13925-03-6 Usage

Chemical Properties

2-Ethyl-6-methylpyrazine has a roasted baked potato odor

Uses

2-Ethyl-6-methylpyrazine is a volatile compound contributing to coffee flavor, aroma and sensory quality.

Check Digit Verification of cas no

The CAS Registry Mumber 13925-03-6 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,9,2 and 5 respectively; the second part has 2 digits, 0 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 13925-03:
(7*1)+(6*3)+(5*9)+(4*2)+(3*5)+(2*0)+(1*3)=96
96 % 10 = 6
So 13925-03-6 is a valid CAS Registry Number.
InChI:InChI=1/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3

13925-03-6SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 12, 2017

Revision Date: Aug 12, 2017

1.Identification

1.1 GHS Product identifier

Product name 2-Ethyl-6-methylpyrazine

1.2 Other means of identification

Product number -
Other names 2-ethyl-6-methylpyrazine

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:13925-03-6 SDS

13925-03-6Downstream Products

13925-03-6Relevant articles and documents

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

Van Lancker, Fien,Adams, An,De Kimpe, Norbert

scheme or table, p. 4697 - 4708 (2012/08/27)

Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study focused on the influence of the peptide N-terminal amino acid on the production of pyrazines in model reactions of glucose, methylglyoxal, or glyoxal. Nine different dipeptides and three tripeptides were selected. It was shown that the structure of the N-terminal amino acid is determinative for the overall pyrazine production. Especially, the production of 2,5(6)-dimethylpyrazine and trimethylpyrazine was low in the case of proline, valine, or leucine at the N-terminus, whereas it was very high for glycine, alanine, or serine. In contrast to the alkyl-substituted pyrazines, unsubstituted pyrazine was always produced more in the case of experiments with free amino acids. It is clear that different mechanisms must be responsible for this observation. This study clearly illustrates the capability of peptides to produce flavor compounds such as pyrazines.

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

Yu, Ai-Nong,Zhang, Ai-Dong

experimental part, p. 214 - 219 (2011/12/14)

The identification of aroma compounds, formed from the reactions of l-ascorbic acid with l-threonine/l-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 ± 2 °C for 2 h, was performed using a SPME-GC-MS technique, and further use

Pyrazine formation from serine and threonine

Shu, Chi-Kuen

, p. 4332 - 4335 (2007/10/03)

The formation of pyrazines from L-serine and L-threonine has been studied. L-Serine and L-threonine, either alone or combined, were heated at 120 °C as low temperature for 4 h or at 300 °C as high temperature for 7 min. The pyrazines formed from each reaction were identified by GC/MS, and the yields (to the amino acid used, as parts per million) were determined by GC/FID. It was found that pyrazine, methylpyrazine, ethylpyrazine, 2-ethyl-6- methylpyrazine, and 2,6-diethylpyrazine were formed from serine, whereas 2,5- dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,6- dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine were formed from threonine. Mechanistically, it is proposed that the thermal degradation of serine or threonine is composed of various complex reactions. Among these reactions, decarbonylation followed by dehydration is the main pathway to generate the α-aminocarbonyl intermediates leading to the formation of the main product, such as pyrazine from serine or 2,5-dimethylpyrazine from threonine. Also, deamination after decarbonylation generates more reactive intermediates, α-hydroxycarbonyls. Furthermore, aldol condensation of these reactive intermediates provides α-dicarbonyls. Subsequently, these α- dicarbonyls react with the remaining serine or threonine by Strecker degradation to form additional α-aminocarbonyl intermediates, which then form additional pyrazines. In addition, decarboxylation and retroaldol reaction may also involve the generation of the intermediates.

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