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W330604

Sigma-Aldrich

5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine

≥97%, FG

Synonym(s):

Nutty pyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H10N2
CAS Number:
23747-48-0
Molecular Weight:
134.18
FEMA Number:
3306
EC Number:
245-864-1
Council of Europe no.:
2314
MDL number:
MFCD00040997
UNSPSC Code:
12164502
PubChem Substance ID:
24901627
Flavis number:
14.037
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥97%

refractive index

n20/D 1.527 (lit.)

bp

96-99 °C/20 mmHg (lit.)

density

1.055 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

hazelnut; musty; nutty; peanut

SMILES string

CC1CCc2nccnc12

InChI

1S/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3

InChI key

YZEFQPIMXZVPKP-UHFFFAOYSA-N

Related Categories

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.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 3

flash_point_f

174.2 °F

flash_point_c

79 °C

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

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Cycloalkapyrazines in coffee aroma
Vitzthum OG & Werkhoff P.
Journal of Agricultural and Food Chemistry, 23(3), 510-516 (1975)
Pyrazines in foods: an update
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 16(1), 1-48 (1982)
Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar.
Ho CW, et al.
Food Chemistry, 102(4), 1156-1162 (2007)
Pyrazines in foods.
Maga JA, et al.
Critical Reviews in Food Science and Nutrition, 4(1), 39-115 (1973)
Jonita Stankevičiūtė et al.
Scientific reports, 6, 39129-39129 (2016-12-17)
Pyridinols and pyridinamines are important intermediates with many applications in chemical industry. The pyridine derivatives are in great demand as synthons for pharmaceutical products. Moreover, pyridines are used either as biologically active substances or as building blocks for polymers with

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