18433-97-1

Basic information

• Product Name: Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI)
• Synonyms: Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI);2,5-DIMETHYL-3-PROPYLPYRAZINE;2,5(6)-Dimethyl-3-propylpyrazine;2-Propyl-3,6-dimethylpyrazine;3,6-Dimethyl-2-propylpyrazine;Pyrazine, 2,5-dimethyl-3-propyl-
• CAS NO: 18433-97-1
• Molecular Formula: C₉H₁₄N₂
• Molecular Weight: 150.22086
• Product Categories: PIPERIDINE
• Mol File: 18433-97-1.mol
• Article Data: 3

Chemical Properties

• Boiling Point: 208.3°C at 760 mmHg
• Flash Point: 77.6°C
• Appearance: /
• Density: 0.952g/cm³
• Vapor Pressure: 0.311mmHg at 25°C
• Refractive Index: 1.498
• CAS DataBase Reference: Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI)(CAS DataBase Reference)
• NIST Chemistry Reference: Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI)(18433-97-1)
• EPA Substance Registry System: Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI)(18433-97-1)

Safety Data

• Hazardous Substances Data: 18433-97-1(Hazardous Substances Data)

Usage

General Description

Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI) is a chemical compound that belongs to the pyrazine class. It is composed of a pyrazine ring with two methyl groups at positions 2 and 5, and a propyl group at position 3. This chemical is commonly used in the food and beverage industry as a flavoring agent, providing a warm, nutty, and slightly earthy aroma. It is also found in various natural sources such as coffee, cocoa, and grilled meat, contributing to their characteristic smell and taste. Additionally, it has been identified as a potential ingredient in the development of new pharmaceutical drugs and agrochemicals due to its diverse properties and applications in different industrial fields.

InChI:InChI=1/C9H14N2/c1-4-5-9-8(3)10-6-7(2)11-9/h6H,4-5H2,1-3H3

Upstream product

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Relevant articles and documents

Synthesis and pyrolysis of two flavor precursors of oct-1-en-3-yl methylpyrazinecarboxylates

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

Formation of pyrazines in maillard model systems of lysine-containing dipeptides

Whereas most studies concerning the Maillard reaction have focused on free amino acids, little information is available on the impact of peptides and proteins on this important reaction in food chemistry. Therefore, the formation of flavor compounds from the model reactions of glucose, methylglyoxal, or glyoxal with eight dipeptides with lysine at the N-terminus was studied in comparison with the corresponding free amino acids by means of stir bar sorptive extraction (SBSE) followed by GC-MS analysis. The reaction mixtures of the dipeptides containing glucose, methylglyoxal, and glyoxal produced 27, 18, and 2 different pyrazines, respectively. Generally, the pyrazines were produced more in the case of dipeptides as compared to free amino acids. For reactions with glucose and methylglyoxal, this difference was mainly caused by the large amounts of 2,5(6)-dimethylpyrazine and trimethylpyrazine produced from the reactions with dipeptides. For reactions with glyoxal, the difference in pyrazine production was rather small and mostly unsubstituted pyrazine was formed. A reaction mechanism for pyrazine formation from dipeptides was proposed and evaluated. This study clearly illustrates the capability of peptides to produce flavor compounds that can differ from those obtained from the corresponding reactions with free amino acids.