18138-03-9

Basic information

• Product Name: 2-Propylpyrazine
• Synonyms: 2-PROPYLPYRAZINE;2-N-PROPYLPYRAZINE;FEMA NUMBER 3961;N-PROPYLPYRAZINE;propyl-pyrazin;Pyrazine, 2-(n-propyl)-;propylpyrazine;Pyrazine, propyl-
• CAS NO: 18138-03-9
• Molecular Formula: C₇H₁₀N₂
• Molecular Weight: 122.17
• EINECS: 242-023-0
• Product Categories: pyrazine Flavor
• Mol File: 18138-03-9.mol
• Article Data: 7

Chemical Properties

• Boiling Point: 65 °C (12 mmHg)
• Flash Point: 56 °C
• Appearance: clear very slightly yellow liquid
• Density: 0.975
• Vapor Pressure: 68.9mmHg at 25°C
• Refractive Index: 1.492-1.494
• Storage Temp.: Sealed in dry,Room Temperature
• PKA: 1.70±0.10(Predicted)
• CAS DataBase Reference: 2-Propylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2-Propylpyrazine(18138-03-9)
• EPA Substance Registry System: 2-Propylpyrazine(18138-03-9)

Safety Data

• Hazard Codes: Xi
• Statements: 37/38-41-36/37/38
• Safety Statements: 24/25-39-26-36
• RIDADR: UN 1993C 3 / PGIII
• WGK Germany: 3
• HazardClass: IRRITANT
• Hazardous Substances Data: 18138-03-9(Hazardous Substances Data)

Usage

Description

2-Propylpyrazine is a clear, very slightly yellow liquid with a green, vegetable odor. It is known for its distinct aroma and is commonly found in roasted coffee beans.

Uses

Used in Flavor and Fragrance Industry:
2-Propylpyrazine is used as a flavoring agent for its green, vegetable odor, which adds a unique and pleasant aroma to various food products. Its aroma threshold value for detection is 300 ppb, making it a valuable component in the creation of complex and nuanced flavors.
Used in Coffee Industry:
In the coffee industry, 2-Propylpyrazine is used as a natural component that contributes to the characteristic aroma of roasted coffee beans. Its presence enhances the overall sensory experience of coffee, making it an essential part of the coffee production process.

InChI:InChI=1/C5H11N3Si/c1-9(2,3)8-5-6-4-7-8/h4-5H,1-3H3

Upstream product

• 85093-85-2 2-chloro-3-propyl-pyrazine 
• 25773-39-1 2-hydroxy-3-propylpyrazine 
• 14508-49-7 2-chloropyrazin 
• 2234-82-4 1-propylmagnesium chloride 

Downstream Products

• 1201762-91-5 C₇H₁₂N₃⁽¹⁺⁾*C₉H₁₁O₃S^(1-) 
• 1201763-00-9 C₇H₁₂N₃⁽¹⁺⁾*C₉H₁₁O₃S^(1-) 

Relevant articles and documents

Development of a Synthesis of a 2,3-Disubstituted 4,7-Diazaindole Including Large-Scale Application of CH3Li/TiCl4-Mediated Methylation of an Enolizable Ketone

The chemical development of a 2,3-disubstituted 4,7-diazaindole is described. The requisite tertiary carbinol substrate was prepared employing in situ-generated CH3TiCl3 as a chemoselective and preferred reagent compared to CH3MgX for methyl addition to an enolizable ketone. The 4,7-diazaindole ring system was efficiently assembled via an intramolecular Chichibabin transformation. The optimized processes were performed on pilot-plant scale to provide kilogram quantities of the target molecule.

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

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.

IMPROVED CHEMICAL SYNTHESIS OF DIAZAINDOLES BY CHICHIBABIN CYCLIZATION

An improved synthesis method for making diazaindoles using a Chichibabin cyclization is disclosed. In particular, this method is useful for making the compound of Formula I.