15707-34-3

Basic information

• Product Name: 2,3-Dimethyl-5-ethylpyrazine
• Synonyms: 2-ethyl-5,6-dimethylpyrazine;6-Ethyl-2,3-dimethylpyrazine;Pyrazine, 6-ethyl-2,3-dimethyl;2,3-DIMETHYL-5-ETHYLPYRAZINE;5-ETHYL-2,3-DIMETHYLPYRAZINE;2,3-dimethyl-6-ethylpyrazine;ethyldimethylpyrazine,2,3-dimethyl-6-ethylpyrazine,6-ethyl-2,3-dimethylpyrazine;2,3-DIMETHYL-5-ETHYL PYRAZINE FEMA NO.--------
• CAS NO: 15707-34-3
• Molecular Formula: C₈H₁₂N₂
• Molecular Weight: 136.19
• Product Categories: Pyrazine
• Mol File: 15707-34-3.mol
• Article Data: 8

Chemical Properties

• Boiling Point: 76°C/15mmHg(lit.)
• Flash Point: 70.8 °C
• Appearance: /
• Density: 0.964 g/cm³
• Vapor Pressure: 0.74mmHg at 25°C
• Refractive Index: 1.4990 to 1.5030
• Storage Temp.: Inert atmosphere,Room Temperature
• Solubility: Chloroform, Methanol (Slightly)
• PKA: 2.61±0.10(Predicted)
• CAS DataBase Reference: 2,3-Dimethyl-5-ethylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2,3-Dimethyl-5-ethylpyrazine(15707-34-3)
• EPA Substance Registry System: 2,3-Dimethyl-5-ethylpyrazine(15707-34-3)

Safety Data

• Hazardous Substances Data: 15707-34-3(Hazardous Substances Data)

Usage

General Description

2,3-Dimethyl-5-ethylpyrazine is a chemical compound that belongs to the group of pyrazines, which are commonly found in natural foods and are used in the flavor and fragrance industry. It is a colorless liquid with a strong, nutty, and slightly earthy odor. 2,3-Dimethyl-5-ethylpyrazine is often used in food products to add a roasted or nutty flavor, and it is also a common ingredient in the production of tobacco and chocolate flavors. Additionally, 2,3-Dimethyl-5-ethylpyrazine has been studied for its potential applications in pharmaceuticals and as a synthetic intermediate in organic chemistry. However, it is important to note that while this compound is generally recognized as safe for consumption in small amounts, high levels of exposure may pose health risks and should be handled with caution.

InChI:InChI=1/C8H12N2/c1-4-8-5-9-6(2)7(3)10-8/h5H,4H2,1-3H3

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Relevant articles and documents

Method for site-selective alkylation of Diazine-N-oxide using phosphonium ylides

- N - Oxide (Diazine -)N-The position selective Oxides-C alkylation of H) relates to a method alkylation. To the present invention, a plurality of diazine compounds can be alkylated by selectively introducing an alkyl group to a diazine compound known as a core unit structure in a medicine, and synthesis of a plurality of diazine compounds (varenicline) paenibacillin A, which is a natural product, can be synthesized.

Alkylations and hydroxymethylations of pyrazines via green minisci-type reactions

A new general methodology utilizing Minisci-type chemistry has been developed that cleanly and efficiently prepares alkyl- and (hydroxymethyl) pyrazines. The new methods eliminate toxic catalysts and halogenated solvents, providing a greatly improved route to these natural products which are prevalent in many natural systems as bacterial volatiles, plant volatiles, and insect pheromones.

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

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.