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W327204

Sigma-Aldrich

2,5-Dimethylpyrazine

≥98%, FG

Synonym(s):

Ketine

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
123-32-0
Molecular Weight:
108.14
FEMA Number:
3272
Beilstein/REAXYS Number:
107052
EC Number:
204-618-3
Council of Europe no.:
2210
MDL number:
MFCD00006147
UNSPSC Code:
12164502
PubChem Substance ID:
24901599
Flavis number:
14.020
NACRES:
NA.21
organoleptic:
cocoa; nutty; woody; earthy
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
food allergen:
no known allergens
Pricing and availability is not currently available.

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

155 °C (lit.)

density

0.99 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

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1 of 4

This Item
W314900W330906W327301
2,5-Dimethylpyrazine ≥98%, FG

W327204

2,5-Dimethylpyrazine

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers ≥95%, FG

W314900

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

2-Methylpyrazine ≥99%, FCC, FG

W330906

2-Methylpyrazine

2,6-Dimethylpyrazine ≥98%, FG

W327301

2,6-Dimethylpyrazine

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

organoleptic

cocoa; nutty; woody; earthy

organoleptic

chocolate; hazelnut; nutty; peanut; roasted

organoleptic

musty; nutty; peanut

organoleptic

coffee; meaty; nutty; roasted

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

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

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines

General description

2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.[1][2][3]

Application


  • Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of *E. coli* to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024).

  • Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by *Bacillus* strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021).

Other Notes

remainder 2,6-dimethylpyrazine

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

147.2 °F - closed cup

flash_point_c

64 °C - closed cup

ppe

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

  • Specification Sheet

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    Certificates of Analysis (COA)

    Lot/Batch Number
    SHBN8764
    SHBN0893
    MKCH5649
    MKCH0098
    MKCG2800

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    Flavor components of roasted peanuts. Some low molecular weight pyrazines and pyrrole.
    Mason ME, et al.
    Journal of Agricultural and Food Chemistry, 14(5), 454-460 (1966)
    Roger N Thompson et al.
    Chemical senses, 31(7), 613-619 (2006-06-08)
    The social and reproductive behaviors of most mammals are modulated by pheromones, which are perceived by the vomeronasal organ (VNO). Vomeronasal transduction in vertebrates is activated through G-protein-coupled receptors, which in turn leads to the generation of inositol 1,4,5-trisphosphate (IP(3))
    Katharina Mamasuew et al.
    Chemical senses, 36(3), 271-282 (2010-12-15)
    Based on a variety of recent findings, the Grueneberg ganglion (GG) in the vestibule of the nasal cavity is considered as an olfactory compartment. However, defined chemical substances that activate GG neurons have not been identified. In this study, the
    Andrew M Duffin et al.
    The journal of physical chemistry. A, 111(51), 13330-13338 (2007-12-01)
    The quantum yield for HCN formation via 248 nm photodissociation of 2,3-, 2,5-, and 2,6-dimethylpyrazine (DMP, C6N2H8) was measured using diode laser probing of the HCN photoproduct. The total quantum yield is phi = 0.039 +/- 0.07, 0.14 +/- 0.02
    Roger N Thompson et al.
    Chemical senses, 29(9), 749-754 (2004-12-03)
    Social behaviors of most mammals are affected by chemical signals, pheromones, exchanged between conspecifics. Previous experiments have shown that behavioral responses to the same pheromone differ depending on the sex and endocrine status of the respondent. Although the exact mechanism
    View All Related Papers

    Protocols

    GC Analysis of Pyrazines in Peanut Butter

    Separation of 2-Ethyl-3-methylpyrazine; 1-Methylpyrrole; 2,3-Dimethylpyrazine; 2,5-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Diethylpyrazine; 2-Methylpyrazine; Carbon disulfide; Dimethyl disulfide; 2,6-Dimethylpyrazine

    GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

    -Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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