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5-METHYLQUINOXALINE

Basic information Safety Supplier Related

5-METHYLQUINOXALINE Basic information

Product Name:
5-METHYLQUINOXALINE
Synonyms:
  • FEMA 3203
  • FEMA NUMBER 3203
  • 5-methyl-quinoxalin
  • 5(6)-METHYLQUINOXALINE MIXTURE
  • 5 AND 6-METHYLQUINOXALINE
  • 5-METHYLQUINOXALINE
  • 5-METHYLQUINOXALINE 99+%
  • Quinoxaline, 5-methyl-
CAS:
13708-12-8
MF:
C9H8N2
MW:
144.17
EINECS:
237-246-5
Product Categories:
  • Flavors and Fragrances
  • M-N
  • Building Blocks
  • Heterocyclic Building Blocks
  • Quinoxalines
  • Alphabetical Listings
  • Flavor
Mol File:
13708-12-8.mol
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5-METHYLQUINOXALINE Chemical Properties

Melting point:
20-21 °C (lit.)
Boiling point:
120 °C/15 mmHg (lit.)
Density 
1.125 g/mL at 25 °C
FEMA 
3203 | 5-METHYLQUINOXALINE
refractive index 
n20/D 1.62(lit.)
Flash point:
>230 °F
storage temp. 
Sealed in dry,Room Temperature
pka
1.40±0.30(Predicted)
color 
Light yellow to Yellow to Orange
Specific Gravity
1.112
Odor
at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt
Odor Type
nutty
JECFA Number
798
InChIKey
CQLOYHZZZCWHSG-UHFFFAOYSA-N
LogP
1.76
CAS DataBase Reference
13708-12-8(CAS DataBase Reference)
EPA Substance Registry System
Quinoxaline, 5-methyl- (13708-12-8)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
26-36
WGK Germany 
3
Hazard Note 
Irritant
TSCA 
Yes
HS Code 
29339900

MSDS

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5-METHYLQUINOXALINE Usage And Synthesis

Description

5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee odor.

Chemical Properties

5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor

Chemical Properties

Amber liquid

Occurrence

Reported found in coffee and roasted almonds

Uses

5-Methylquinoxaline was used in the synthesis of 1,12-diphenyl-5-methyl-1,12,12a,12b-tetrahydrobis[1,2,4]triazolo[4,3-a:3′,4′-c]quinoxaline bis-cycloadducts.

Definition

ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group.

Taste threshold values

Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance.

General Description

5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee.

5-METHYLQUINOXALINESupplier

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