Alami 2,3,5-Trimethyl-Pyrazine

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

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)

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

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.