2-乙基-5(or6)-甲基吡嗪 2-ethyl-5(or6)-methyl pyrazine
2-乙基-5(or6)-甲基吡嗪 2-ethyl-5(or6)-methyl pyrazine

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  • Synerzine
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    n726m天然2-乙基-5(6)甲基吡嗪 N726M natural 2-ethyl-5(6)methylpyrazine
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    2-乙基-5(6)-甲基吡嗪 2-ETHYL-5(6)-METHYLPYRAZINE
Name:2-乙基-5(6)-甲基吡嗪 2-ETHYL-5(6)-METHYLPYRAZINE
CAS号 CAS Number: 36731-41-6Picture of molecule3D/INCHI
echa ECHA einecs EINECS - REACH 预注册 Pre-Reg:253-175-2
MDL :mfcd09039261 MFCD09039261
分子量 Molecular Weight:122.17070000
式 Formula:c7 h10 n2 C7 H10 N2
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
类别 Category:flavoring agents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
fema号 FEMA Number:3154 2-乙基-5(or6)-甲基吡嗪 2-ethyl-5(or6)-methyl pyrazine
自由贸易区 FDA:不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances
 
物理性质 Physical Properties:
出现 Appearance:无色至黄澄清液体(est) colorless to yellow clear liquid (est)
食品化学品法典列表 Food Chemicals Codex Listed: No
比重 Specific Gravity:0.96400 @ 25.00 °C.
折光率 Refractive Index:1.50200 @ 20.00 °C.
沸点 Boiling Point: 57.00 °C. @ 10.00 mm 汞 Hg
闪点 Flash Point: 138.00 °F. tcc TCC ( 58.89 °C. )
logp(o / w) logP (o/w): 2.340
溶于 Soluble in:
 水 water, 25°C下为4903 mg / l(est) 4903 mg/L @ 25 °C (est)
 
感官特性 Organoleptic Properties:
气味类型 Odor Type: nutty
气味强度 Odor Strength:高 high ,
建议在0.10%或更少的溶液中闻到 recommend smelling in a 0.10 % solution or less
nutty coffee roasted coffee hazelnut cocoa barley roasted barley
气味描述 Odor Description:at 0.10 % in 二丙烯 dipropylene glycol. nutty roasted coffee hazelnut cocoa roasted barley
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found).
 
化妆品信息 Cosmetic Information:
没找到 None found
 
供应商 Suppliers:
Ernesto Ventós
2-乙基-5(6)-甲基吡嗪 2-ETHYL-5(6)-METHYLPYRAZINE
气味 For Odor: 坚果 NUT, 烤 ROASTED, 咖啡 COFFEE, 可可 COCOA
济南启蒙化工技术(梧桐香气) Jinan Enlighten Chemical Technology(Wutong Aroma )
2-乙基-5(or6)-甲基吡嗪 2-ethyl-5(or6)-methyl pyrazine, 科舍克 Kosherk
Parchem Parchem
2-乙基-5(or6)-甲基吡嗪 2-ethyl-5(or6)-methyl pyrazine
Synerzine
天然2-乙基-5(6)甲基吡嗪 natural 2-ethyl-5(6)methylpyrazine
 
安全信息 Safety Information:
欧洲信息 European information :
最重要的危害 Most important hazard(s):
xn-有害。 Xn - Harmful.
R 22 - 有害 Harmful if 吞下 swallowed.
R 36/37/38 - 烦 的 Irritating to 眼睛 眼睛 eyes, 呼吸系统 respiratory system, and skin 皮.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 20/21 - 什么时候 When 使用 using do not eat, 喝 drink or 抽烟 smoke.
S 24/25 - 避免 Avoid contact with skin 皮 and 眼睛 眼睛 eyes.
S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical 忠告 advice.
S 36/37/39 - 穿 我们 Wear 适当 suitable 服装 clothing, 手套和眼睛/面部防护。 gloves and eye/face protection.
 
危害识别 Hazards identification
 
物质或混合物的分类 Classification of the substance or mixture
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
没有找到。 None found.
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements
 
象形图 Pictogram
 
危险说明 Hazard statement(s)
没有找到。 None found.
防范说明 Precautionary statement(s)
没有找到。 None found.
口服/肠胃外毒性 Oral/Parenteral Toxicity:
未定 Not determined
皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category: flavoring agents
推荐使用2-乙基-5(or6)-甲基吡嗪的使用水平 Recommendation for 2-ethyl-5(or6)-methyl pyrazine usage levels up to:
 不用于香水。 not for fragrance use.
 
 
安全参考 Safety references:
Epi系统 EPI System: 视图 View
EPA ACToR:毒理学资料 Toxicology Data
EPA物质注册服务(SRS) :注册表 Registry
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:数据 Data
明智的 WISER:1993年 UN 1993
德国wgk WGK Germany:3
2-乙基-5(6)-甲基吡嗪 2-ETHYL-5(6)-METHYLPYRAZINE
chemidplus Chemidplus:0036731416
 
参考资料 References:
 2-乙基-5(6)-甲基吡嗪 2-ETHYL-5(6)-METHYLPYRAZINE
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
pubchem(sid) Pubchem (sid):135265755
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):搜索 Search
 
潜在搅拌机 Potential Blenders and 核心组件 core components note
气味 For Odor
烧了 burnt
2-
ethyl-3,5(or 6)-二甲基 -dimethyl pyrazine
FL/FR
巧克力 chocolate
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5(和3 5-(and 3,6)-二甲基 -dimethyl pyrazine
FL/FR
nutty
3,6-
cocoa pyrazine
FL/FR
含硫的 sulfurous
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
用于调味 For Flavor
找不到适合这些的口味组 No flavor group found for these
2-iso
butyl-3,5(和3 5-(and 3,6)-二甲基 -dimethyl pyrazine
FL/FR
dimethyl dihydrocyclopentapyrazine
FL
4,5-
dimethyl-2-ethyl thiazole
FL
2-
ethyl-3,5(or 6)-二甲基 -dimethyl pyrazine
FL/FR
coffee
coffee
二糠基 difurfuryl ether
FL
绿 green
2-
methyl-5-isopropyl pyrazine
FL
nutty
3,6-
cocoa pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
roasted
furfuryl thioacetate
FL/FR
含硫的 sulfurous
S-
furfuryl thioformate
FL/FR
 
潜在用途 Potential Uses:
没找到 None found
 
存在(自然 Occurrence (nature, food, 其他) other):note
 自然界中找不到 not found in nature
 
同义词 Synonyms:
2-ethyl-5(6)-methyl pyrazine
2-ethyl-5(6)-methylpyrazine
2-ethyl-5(or6)-methylpyrazine
 

文章 Articles:

已发布 PubMed:稳定同位素稀释-气相色谱-质谱法(sida-gc-ms)测定咖啡中烷基吡嗪的组成。 Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
已发布 PubMed:气相色谱-质谱法鉴别苦荞茶中的香气成分 Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.
已发布 PubMed:比较基于挥发性化合物谱的不同方法制备的发酵大豆酱(doenjang)。 Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
已发布 PubMed:Co(2)超临界萃取技术用于消除酿酒非活性干酵母制剂中的气味挥发性化合物的应用。 Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation.
已发布 PubMed:表征 Characterization of 香气 aroma 化合物 compounds of 中文 chinese "五粮液 Wuliangye" and "剑南春 Jiannanchun" 酒类 liquors by by 香气 aroma extract 稀释 dilution 分析 analysis.
已发布 PubMed:同位素比质谱法测定咖啡豆(阿拉伯咖啡和鲁棒咖啡)中烷基吡嗪的2h / 1h和15n / 14n比。 Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
已发布 PubMed:由丝氨酸和苏氨酸形成吡嗪。 Pyrazine formation from serine and threonine.
已发布 PubMed:焙烧对红辣椒籽油提取前吡嗪含量和氧化稳定性的影响。 Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
已发布 PubMed:常规和低脂商品花生酱制剂中烷基吡嗪的定量分析。 Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.
 
笔记 Notes:
没找到 None found
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