65826-70-2

Basic information

• Product Name: 2,3-dihydro-2,5,6-trimethylpyrazine
• Synonyms: 2,3-dihydro-2,5,6-trimethylpyrazine;2,3,5-Trimethyl-5,6-dihydropyrazine;2,5,6-Trimethyl-2,3-dihydropyrazine;DHP-2;ANTI-DNASE1L3 (N-TERM) antibody produced in rabbit
• CAS NO: 65826-70-2
• Molecular Formula: C₇H₁₂N₂
• Molecular Weight: 124.18358
• EINECS: 265-937-1
• Mol File: 65826-70-2.mol
• Article Data: 6

Chemical Properties

• Boiling Point: 184.4°C at 760 mmHg
• Flash Point: 56.7 °C
• Appearance: /
• Density: 1 g/cm³
• Vapor Pressure: 1mmHg at 25°C
• Refractive Index: 1.525
• Storage Temp.: -20°C
• CAS DataBase Reference: 2,3-dihydro-2,5,6-trimethylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2,3-dihydro-2,5,6-trimethylpyrazine(65826-70-2)
• EPA Substance Registry System: 2,3-dihydro-2,5,6-trimethylpyrazine(65826-70-2)

Safety Data

• Hazardous Substances Data: 65826-70-2(Hazardous Substances Data)

Usage

General Description

2,3-Dihydro-2,5,6-trimethylpyrazine is a chemical compound with a molecular formula C8H12N2. It is a colorless to pale yellow liquid with a strong nutty, earthy odor. It is commonly used as a flavoring agent in food and beverages due to its aromatic properties, and is also found naturally in various foods such as coffee, potato chips, and bread. In addition to its use in the food industry, 2,3-dihydro-2,5,6-trimethylpyrazine is also used in the manufacturing of fragrances and as an insect pheromone for controlling pests. However, it is important to handle this compound with caution, as it can cause irritation to the eyes, skin, and respiratory system if not used properly.

InChI:InChI=1/C7H12N2/c1-5-4-8-6(2)7(3)9-5/h5H,4H2,1-3H3

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Relevant articles and documents

A green synthesis of quinoxalines and 2,3-dihydropyrazines

Quinoxaline and dihydropyrazine derivatives were obtained in high yields by simple addition of 1,2-diamines and 1,2-dicarbonyl compounds in water. In some cases, the products spontaneously precipitated from the reaction mixture, making it possible to recover and reuse the mother liquor for further condensations. The very mild reaction conditions, the high yields of the products, and the absence of any catalyst make this methodology an efficient and green route to quinoxalines and dihydropyrazines. Georg Thieme Verlag Stuttgart New York.

Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast

Twenty-five acyloins were generated by biotransformation of aliphatic aldehydes and 2-ketocarboxylic acids using whole cells of baker's yeast as catalyst. Six of these acyloins were synthesized and tentatively characterized for the first time. Subsequent chemical reaction with 1,2-propanediamine under mild conditions resulted in the formation of thirteen 5,6-dihydropyrazines and six tetrahydropyrazines. Their odor qualities were evaluated, and their odor thresholds were estimated. Among these pyrazine derivatives, 2-ethyl-3,5-dimethyl-5,6-dihydropyrazine (roasted, nutty, 0.002 ng/L air), 2,3-diethyl-5-methyl-5,6-dihydropyrazine (roasted, 0.004 ng/L air), and 2-ethyl-3,5-dimethyltetrahy-dropyrazine (bread crustlike, 1.9 ng/L air) were the most intensive-smelling aroma active compounds.

Formation of tricyclic heterocycles from the condensation reaction of 1,2-diamines with 1,2-diketones

Condensation of 1,2-diamines with 1,2-diketones yielded unexpected tricyclic heterocycles. The structures were determined by single-crystal X- ray analysis.