2,6-Dimethylpyrazine Property

Melting point:

35-40 °C(lit.)

Boiling point:

154 °C(lit.)

Density 

0.965(50.0000℃)

FEMA 

3273 | 2,6-DIMETHYLPYRAZINE

refractive index 

1.5000

Flash point:

127 °F

storage temp. 

-20°C

solubility 

Chloroform, Methanol (Slightly)

pka

2.49±0.10(Predicted)

form 

Low Melting Crystalline Solid

color 

Pale yellow

PH

7 (H2O, 20℃)

Odor

at 10.00 % in dipropylene glycol. ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk

Odor Type

chocolate

Water Solubility 

Soluble in water.

JECFA Number

767

BRN 

1726

Dielectric constant

2.6499999999999999

LogP

0.64

CAS DataBase Reference

108-50-9(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, 2,6-dimethyl-(108-50-9)

EPA Substance Registry System

Pyrazine, 2,6-dimethyl- (108-50-9)

Safety

Hazard Codes 

Xn,F

Risk Statements 

10-22-37/38-41-11

Safety Statements 

16-26-39

RIDADR 

UN 1325 4.1/PG 2

WGK Germany 

3

RTECS 

UQ2975000

TSCA 

Yes

HazardClass 

4.1

PackingGroup 

III

HS Code 

29339990

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H228Flammable solid

H302Harmful if swallowed

H315Causes skin irritation

H318Causes serious eye damage

H335May cause respiratory irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P240Ground/bond container and receiving equipment.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

2,6-Dimethylpyrazine Chemical Properties,Usage,Production

Description

2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.

Reference

Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5

Chemical Properties

PALE YELLOW LOW MELTING CRYSTALLINE SOLID

Chemical Properties

2,6-Dimethylpyrazine has a nutty, coffee-like odor.

Occurrence

Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla

Uses

2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors

Definition

ChEBI: 2,6-Dimethylpyrazine is a member of pyrazines.

Preparation

By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine.

Aroma threshold values

Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee.

Taste threshold values

Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut.