Produsen lan pemasok 2,3,5-Trimethyl-Pyrazine alami ing China

Deskripsi Produk

Informasi dhasar 2,3,5-Trimethyl-pyrazine Informasi dhasar

Jeneng Produk:	Alami2,3,5-Trimethyl-pyrazine
CAS:	14667-55-1
MF:	C7H10N2
MW:	122.17
EINECS:	238-712-0
File Mol:	14667-55-1.mol

Properti Kimia 2,3,5-Trimethyl-pyrazine alami

Titik lebur	156 ° C
Titik didih	171-172 ° C (surem)
kapadhetan	0,979 g / mL ing25 ° C (lit.)
FEMA	3244 \| 2,3,5-TRIMETHYLPYRAZINE
indeks bias	n20 / D 1.5040 (lit.)
Fp	130 ° F
temp panyimpenan	Area murub
pka	2,69 ± 0,10 (Ramalan)
wujud	rapi
Gravitasi Khusus	0.979
Ambu ora enak	mambu panggang, ngeling-eling kopi lan kakao
Nomer JECFA	774
BRN	2423
InChIKey	IAEGWXHKWJGQAZ-UHFFFAOYSA-N
Referensi CAS DataBase	14667-55-1 (Referensi CAS DataBase)
Referensi Kimia NIST	Pyrazine, trimethyl- (14667-55-1)
Sistem Registrasi Bahan EPA	Trimethylpyrazine (14667-55-1)

Informasi Keselamatan 2,3,5-Trimethyl-pyrazine alami

Kode Bahaya	Xn
Pernyataan Risiko	10-22-36 / 37/38
Pernyataan Keamanan	16-26-36 / 37/39
RIDADR	UN 1993 3 / PG 3
WGK Jerman	3
RTECS	UQ3907000
TSCA	Nggih
HazardClass	3
PackingGroup	III
Kode HS	29339900

Panggunaan lan Sintesis Trimethyl-pyrazine alami 2,3,5

Properti Kimia	CUCI KUNING CAIR
Properti Kimia	2,3,5-Trimethylpyrazine duwe kentang panggang utawa aroma kacang panggang.
Kedadeyan	Dilaporake produk inbakery saiki, barley panggang, produk kakao, kopi, produk susu, daging, kacang, filberts, pecan, brondong, produk kentang, rum lan wiski, produk kedele, asparagus mentah, kentang panggang, roti wheat, roti garing, Swisscheese, kopi , teh ireng, teh ijo, barley panggang, filbert panggang, ovenbeef, kacang panggang, kedele, kacang buncis, wiji ketumbar, scallop, jambu, kohlrabi, lada lada, biru, keju Swiss lan Gruyere, endhog rebus, fattyfish, bir, sherry , barley, kacang, produk gandum, klapa, kacang buncis, jamur, trassi, almond, kacang macadamia, wiji wijen, wiji ketumbar, beras, licorice, jagung manis, malt, malate peated, wort, krill, fermentasi udang, kepiting, okra, iwak udang, clam, scallop lan cumi.
Preparasi	Saka2,5-dimethylpyrazine kanthi alkilasi dering karo MeLi; kanthi condensingpropylenediamine kanthi 2,3-butanedione.
Nilai ambang ambu	Deteksi: 400 ppbto 9 ppm (9 ppm ing banyu)
Nilai ambang rasa	Karakteristik ing 80 ppm: mentah, apak, nutty lan kentang.
Profil Keamanan	Hasil panularan racun sing cukup. Cairan sing bisa dibakar Nalika digawe panas nganti bosok, ngetokake asap beracun saka NOx.

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