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2-Ethyl-3,5-dimethylpyrazine, 98%CAS NO.: 27043-05-6 CAS NO.27043-05-6
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- Product Details
Keywords
- 2-Ethyl-3,5-dimethylpyrazine
- 2-ethyl-3, -dimethyl-pyrazin
- 2-ethyl-3,-dimethylpyrazine
Quick Details
- ProName: 2-Ethyl-3,5-dimethylpyrazine, 98%CAS N...
- CasNo: 27043-05-6
- Molecular Formula: C8H12N2
- Appearance: powder
- Application: Synthetic fragrances
- DeliveryTime: In stock
- PackAge: drum
- Port: China main port
- ProductionCapacity: 10000 Gram/Day
- Purity: 99%
- Storage: Room temperature
- Transportation: By sea or by air
- LimitNum: 1 Gram
- first class: 1-10
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Details
| Chemical Properties | clear light yellow liquid |
| Chemical Properties | 2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor. |
| Occurrence | Reported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products, coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas, malt and cooked shrimps. |
| Preparation | The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of 2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine. |
| Aroma threshold values | Detection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty cocoa, popcorn, pyridine, graham sweet with roasted undertones |
| Taste threshold values | Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances. |