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99% Purity 2,3,5-Trimethylpyrazine CAS 14667-55-1 Food Enhancer For Roasted Nutty And Chocolate Flavors
| Place of Origin | China |
|---|---|
| Brand Name | hoyoshee |
| Certification | ISO9001 |
| Model Number | HYX-551 |
| Minimum Order Quantity | Negotiable |
| Price | Negotiable |
| Packaging Details | 1kg;|25kg;|100kg |
| Delivery Time | 5-8 working days |
| Payment Terms | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability | 500 Ton/Month |
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xProduct Details
| Melting Point | 156 °C | Boiling Point | 171-172 °C (lit.) |
|---|---|---|---|
| Density | 0.979 G/mL At 25 °C (lit.) | FEMA | 3244 |
| Purity | 99% | Refractive Index | N20/D 1.5040(lit.) |
| Solubility | Chloroform (Slightly) | ||
| Highlight | 2 3 5-Trimethylpyrazine CAS 14667-55-1,CAS 14667-55-1 Food Enhancer,Chocolate Flavors y 2 3 5-Trimethylpyrazine |
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Product Description
Food Additive 2,3,5-Trimethylpyrazine CAS 14667-55-1
A premium food enhancer used in the flavor and fragrance industry to create or enhance roasted, nutty, and chocolate notes in various food products.
| Product Name | Trimethyl-pyrazine |
|---|---|
| CAS Number | 14667-55-1 |
| Molecular Formula | C₇H₁₀N₂ |
| Molar Mass | 122.17 g/mol |
| EINECS | 238-712-0 |
| Synonyms | 2,3,5-TriMethylpyrazine 99%; 2,3,5-Trimethylpyrazine ,98%; 2,3,5-Trimethylpyrazine,99%; 2,3,5-Trimethyl-pyrazine >=99.0%; 2,3,5-Trimethyl prazine; 2.3.5-Methyl pyrazine; 2,3,5-Trimethylpyrazine Trimethyl-pyrazine; Natural 2,3,5-Trimethylpyrazine |
Key Applications
- Chocolate and cocoa flavors
- Coffee flavors
- Nut flavors
- Savory snacks
- Meat flavorings
- Dairy product flavors (e.g., milk chocolate)
Occurrence
Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.
Significance and Uses
Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.
In addition to its primary use in the flavor and fragrance industry, it serves as a chemical intermediate for synthesizing more complex pharmaceutical or agrochemical compounds.
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