6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine Chemical Properties

Melting point:

121-123 °C

Boiling point:

96-99 °C20 mm Hg(lit.)

Density 

1.055 g/mL at 25 °C(lit.)

FEMA 

3306 | 5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(B)PYRAZINE

refractive index 

n20/D 1.527(lit.)

Flash point:

174 °F

storage temp. 

Inert atmosphere,Room Temperature

form 

clear liquid

pka

1.85±0.40(Predicted)

color 

Colorless to Light yellow to Light orange

Odor

nutty, roasted odor

Odor Type

earthy

Water Solubility 

insoluble

JECFA Number

781

InChIKey

YZEFQPIMXZVPKP-UHFFFAOYSA-N

LogP

1.33

NIST Chemistry Reference

5H-5-methyl-6,7-dihydrocyclopentapyrazine(23747-48-0)

EPA Substance Registry System

5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl- (23747-48-0)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36/37/39

WGK Germany 

3

TSCA 

Yes

HS Code 

29339900

MSDS

• Language:English Provider:5-Methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine Usage And Synthesis

Description

5H-5-Methyl-6,7-dihydrocyclopenta(-b)pyrazine has an earthy, baked potato, peanut, roasted odor. It may be prepared from condensation of 2-hydroxy-3-methyl-2-cyclopentene-l-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, an aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite.

Chemical Properties

5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine has an earthy, peanut, roasted odor

Chemical Properties

clear yellow to yellow-orange to brown liquid

Occurrence

Reported found in peanuts, filberts, asparagus, potato wheat and rye bread, cooked beef, pork, pork liver, beer, cocoa, coffee, green tea, barley, filberts, almond, sesame seed, malt and wort

Uses

5-Methyl-6,7-dihydrocyclopentapyrazine can be used for drug storage packaging and antibacterial composition.

Definition

ChEBI: 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a member of pyrazines.

Preparation

From condensation of 2-hydroxy-3-methyl-2-cyclopentene-1-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, and aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite.

Aroma threshold values

Aroma characteristics at 1.0%: sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances.

Taste threshold values

Taste characteristics at 15 ppm: nut skin, brown, roasted, oily with a cocoa and coffee nuance, musty, nutty, and grainy

General Description

5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine is the major flavor compound of palm sugar. It is also found in coffee and cooked meat.

6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine(23747-48-0)Related Product Information

• METSULFURON METHYL
• Kresoxim-methyl
• Sulfachoropyrazine sodium
• Tetramethylpyrazine
• Glipizide
• Pyrazine
• Bensulfuron methyl
• Methylparaben
• Thiophanate-methyl
• Methyl acetate
• Methyl acrylate
• Pyrazinamide
• Methyl
• Methyl bromide
• Parathion-methyl
• 6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine
• TOSLAB 800869
• AKOS BBS-00001901