2-Methoxy-3-sec-butyl pyrazine Chemical Properties

Boiling point:

50 °C1 mm Hg(lit.)

Density 

1 g/mL at 25 °C

refractive index 

n20/D 1.492(lit.)

FEMA 

3433 | 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE

Flash point:

171 °F

storage temp. 

Sealed in dry,Room Temperature

solubility 

Chloroform (Slightly), Methanol (Slightly)

form 

Liquid

pka

0.80±0.10(Predicted)

Specific Gravity

1.01

color 

Clear colorless

Odor

at 0.10 % in dipropylene glycol. musty green pea galbanum bell pepper

Odor Type

green

JECFA Number

791

LogP

2.62

CAS DataBase Reference

24168-70-5(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, 2-methoxy-3-(1-methylpropyl)-(24168-70-5)

EPA Substance Registry System

Pyrazine, 2-methoxy-3-(1-methylpropyl)- (24168-70-5)

Safety Information

Hazard Codes 

Xn

Risk Statements 

22-36/37/38-20/21/22

Safety Statements 

36/37/39-26-36/37/38

RIDADR 

UN 3334

WGK Germany 

3

HS Code 

29339900

MSDS

• Language:English Provider:2-Methoxy-3-sec-butyl pyrazine
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS

2-Methoxy-3-sec-butyl pyrazine Usage And Synthesis

Description

2-Methoxy-3-(l-methylpropyl)pyrazine is like green peas, galbarum oil, bell pepper. Prepared by condensation of isolencine amide with glyoxal, followed by methylation with CH2N2.

Chemical Properties

2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper.

Chemical Properties

clear colorless liquid

Occurrence

Reported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white wine, beans, beetroot, parsnip root and pumpkin, sherry and krill.

Uses

A compound contents in musts and wines from Vitis vinifera variety Cabernet Sauvignon

Preparation

By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2.

Definition

ChEBI: 2-methoxy-3-(1-methylpropyl) pyrazine is a member of pyrazines and an aromatic ether.

Aroma threshold values

Detection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and potato-like.

Taste threshold values

Taste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy.

General Description

2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.

2-Methoxy-3-sec-butyl pyrazine(24168-70-5)Related Product Information

• Sulfachoropyrazine sodium
• Pyrazine
• Cyhalofop-butyl
• Butyl acetate
• Pyrazinamide
• BUTYL OLEATE
• Glipizide
• Diethylene glycol monobutyl ether
• Buprofezin
• 2-Methylpyrazine
• 2-Ethoxy-3-methylpyrazine
• 2-ETHOXY-3-ISOPROPYLPYRAZINE
• 2-Ethyl-3-methoxypyrazine
• 2-Propylpyrazine
• 2-Hydroxy-3-methylpyrazine
• 2-Methoxy-3-methylpyrazine
• 2-Methoxypyrazine
• 2-SECBUTYL PYRAZINE