2-Methylpyrazine Chemical Properties

Melting point:

-29 °C (lit.)

Boiling point:

135 °C/761 mmHg (lit.)

Density 

1.03 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.504(lit.)

FEMA 

3309 | 2-METHYLPYRAZINE

Flash point:

122 °F

storage temp. 

2-8°C

solubility 

>20.87 mg/mL in EtOH with ultrasonic; >49.9 mg/mL in DMSO;

form 

Liquid

pka

1.45(at 27℃)

color 

Clear colorless to slightly yellow

Odor

at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green

Odor Type

nutty

Water Solubility 

Fully miscible in water.

JECFA Number

761

BRN 

105778

InChIKey

CAWHJQAVHZEVTJ-UHFFFAOYSA-N

LogP

0.18

CAS DataBase Reference

109-08-0(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, methyl-(109-08-0)

EPA Substance Registry System

Pyrazine, methyl- (109-08-0)

Safety Information

Hazard Codes 

Xn,Xi,F

Risk Statements 

10-22-36/37/38

Safety Statements 

26-36-16

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

RTECS 

UQ3675000

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29339990

Toxicity

mouse,LD50,intraperitoneal,1820mg/kg (1820mg/kg),Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.

MSDS

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2-Methylpyrazine Usage And Synthesis

Description

2-Methylpyrazine has an odor threshold in water variously reported at 60,000 or 105,000 ppb. May be prepared from the corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine.

Chemical Properties

2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor.

Chemical Properties

clear colorless to slightly yellow liquid

Occurrence

Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.

Uses

2-Methylpyrazine is used as flavoring agents in bread fresh bread, butter, chocolate, chocolate cocoa, coffee, meat roasted, nut almond.

Uses

These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.

Definition

ChEBI: Methylpyrazine is a member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. It has a role as a flavouring agent, a plant metabolite and a Maillard reaction product.

Preparation

From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine

Aroma threshold values

Detection: 60 ppb to 100 ppm

Taste threshold values

Taste characteristics at 75 ppm: nutty, brown, musty, roasted and astringent

General Description

2-Methylpyrazine is an alkyl-substituted pyrazine used as a key intermediate in the synthesis of pyrazineamide, an anti-tubercular drug.

Safety Profile

Moderately toxic by ingestion and intraperitoneal routes. Mutation data reported. Flammable liquid when exposed to heat, sparks, or flame. Can react with oxidizing materials. To fight fire, use water spray, foam, dry chemical, CO2. When heated to decomposition it emits highly toxic fumes of NOx.

Purification Methods

Purify it via the picrate and distil the free base. The picrate has m133-134o(from EtOH). [Wiggins & Wise J Chem Soc 4780 1956, Beilstein 23 III/IV 911, 23/5 V 386.]

2-Methylpyrazine(109-08-0)Related Product Information

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• 2-METHOXY-3-METHYLPYRAZINE 98+%,2 OR 5 OR 6-METHOXY-3-METHYLPYRAZINE