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W335809

Sigma-Aldrich

2-Methoxy-3(5 or 6)-isopropylpyrazine

≥98%, FG

Synonym(s):

3,5 Or 6-Isopropyl-2-methoxypyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H12N2O
CAS Number:
93905-03-4
Molecular Weight:
152.19
FEMA Number:
3358
EC Number:
299-837-4
Council of Europe no.:
11344
MDL number:
MFCD08056067
UNSPSC Code:
12164502
PubChem Substance ID:
329830604
Flavis number:
14.121
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

≥98%

refractive index

n20/D 1.495 (lit.)

density

0.996 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; earthy; pea; pepper

SMILES string

COc1cnc(cn1)C(C)C.COc2cncc(n2)C(C)C.COc3nccnc3C(C)C

InChI

1S/3C8H12N2O/c1-6(2)7-4-10-8(11-3)5-9-7;1-6(2)7-4-9-5-8(10-7)11-3;1-6(2)7-8(11-3)10-5-4-9-7/h3*4-6H,1-3H3

InChI key

MQHZLANELJKBBO-UHFFFAOYSA-N

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General description

2-Methoxy-3(5or 6)-isopropylpyrazine is a mixture of positional isomers commonly used as a flavoring agent in the food industry. Pyrazine derivatives exhibit a wide variety of aromas in food. For instance, 2-methoxy-3-isopropyl pyrazine produces a green pea odor and earthy and beany flavors . In addition, they are naturally found in coffee beans, cocoa beans, nuts, and vegetables.

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

152.6 °F

flash_point_c

67 °C

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
Xu M, et al.
Food Chemistry, 280, 83-95 (2019)

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