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Key Documents

W327107

Sigma-Aldrich

2,3-Dimethylpyrazine

≥95%, FCC, FG

Synonym(s):

2,3-dimethyl-1,4-diazine

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3271
EC Number:
Council of Europe no.:
11323
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.050
NACRES:
NA.21

organoleptic:
coffee; nutty; roasted
grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens
Pricing and availability is not currently available.

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC

assay

≥95%

refractive index

n20/D 1.507 (lit.)

bp

156 °C (lit.)

density

1.011 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

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1 of 4

This Item
W401501W327301W330906
Pyrazine ≥99%, FG

W401501

Pyrazine

organoleptic

coffee; nutty; roasted

organoleptic

pungent; nutty

organoleptic

coffee; meaty; nutty; roasted

organoleptic

musty; nutty; peanut

grade

FG, Kosher, Halal

grade

FG, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

assay

≥95%

assay

≥99%

assay

≥98%

assay

≥99%

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

Application


  • Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.: This study identifies and quantifies the key volatile compounds contributing to the aroma profile of Chinese smoked duck, utilizing sophisticated analytical techniques like SAFE-GC-O-MS, highlighting the impact of 2,3-Dimethylpyrazine among other compounds (Liu et al., 2023).

  • Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.: This research explores how different cooking methods affect the aroma profiles of roasted pork, including the formation of 2,3-Dimethylpyrazine, providing insights into optimizing flavor through lipidomics and heat transfer analyses (Liu et al., 2024).

  • Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.: This article investigates the dynamic changes in flavor compounds, including 2,3-Dimethylpyrazine, during the fermentation of Chinese sausages, offering valuable information on flavor development in fermented foods (Xing et al., 2023).

  • Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.: This study examines how different types of sucrose affect the generation of key aroma compounds such as 2,3-Dimethylpyrazine in sponge cakes, shedding light on ingredient impacts on bakery product flavors (Garvey et al., 2023).

  • Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.: This research discusses the use of Maillard reaction products, including 2,3-Dimethylpyrazine, from sesame meal to enhance both the flavor profile and stability of sesame oil, illustrating the potential of enzymatic processes in flavor enhancement (Ma et al., 2022).


signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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