14667-55-1 Usage
Chemical Properties
Different sources of media describe the Chemical Properties of 14667-55-1 differently. You can refer to the following data:
1. CLEAR YELLOW LIQUID
2. 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.
Occurrence
Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts,
filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread,
Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander
seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat
products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt,
peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.
Uses
Different sources of media describe the Uses of 14667-55-1 differently. You can refer to the following data:
1. Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.
2. 2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.
Preparation
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
Aroma threshold values
Detection: 400 ppb to 9 ppm (9 ppm in water)
Taste threshold values
Taste characteristics at 80 ppm: raw, musty, nutty and potato.
General Description
2,3,5-Trimethylpyrazine is present in brown cheese.
Safety Profile
Moderately toxic by
ingestion. Combustible liquid. When heated
to decomposition emits toxic fumes of NOx.
Check Digit Verification of cas no
The CAS Registry Mumber 14667-55-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,4,6,6 and 7 respectively; the second part has 2 digits, 5 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 14667-55:
(7*1)+(6*4)+(5*6)+(4*6)+(3*7)+(2*5)+(1*5)=121
121 % 10 = 1
So 14667-55-1 is a valid CAS Registry Number.
InChI:InChI=1/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
14667-55-1Relevant articles and documents
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Rizzi
, p. 1081,1082, 1083 (1972)
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Synthesis and pyrolysis of two flavor precursors of oct-1-en-3-yl methylpyrazinecarboxylates
Lai, Miao,Ji, Xiaoming,Tao, Tao,Shan, Yuanyuan,Liu, Pengfei,Zhao, Mingqin
, p. 1627 - 1638 (2017/05/19)
To rich flavor additive species of pyrazines, two new compounds of 3,6-dimethyl-2,5-pyrazinedicarboxylic acid 1-octen-3-yl ester (DMPOE) and 3,5,6-trimethyl-2-pyrazinecarboxylic acid 1-octen-3-yl ester (TMPOE) were synthesized by KMnO4 oxidatio
Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
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, (2015/03/03)
The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e 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) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
