14667-55-1
- Product Name：Trimethyl-pyrazineCAS NO.: 14667-55-1
- Molecular Formula：C7H10N2
- Purity：99%
- Molecular Weight：
Product Details;
CasNo： 14667-55-1
Molecular Formula： C7H10N2
Appearance： powder
Delivery Time： In stock
Throughput： 10000|Gram|Day
Purity： 99%
| Chemical Properties | CLEAR YELLOW LIQUID |
| Chemical Properties | 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma. |
| Occurrence | Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid. |
| Preparation | From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. |
| Aroma threshold values | Detection: 400 ppb to 9 ppm (9 ppm in water) |
| Taste threshold values | Taste characteristics at 80 ppm: raw, musty, nutty and potato. |
| Safety Profile | Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx. |
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