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Food / Industrial Grade 99% Purity 2,6-Dimethylpyrazine CAS 108-50-9
| Place of Origin | China |
|---|---|
| Brand Name | hoyoshee |
| Certification | ISO9001 |
| Model Number | HYX-509 |
| Minimum Order Quantity | Negotiable |
| Price | Negotiable |
| Packaging Details | 1KG;5KG;25KG;100KG |
| Delivery Time | 5-8 working days |
| Payment Terms | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability | 300 Ton/Month |
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xProduct Details
| CAS No. | 108-50-9 | Purity | 99% |
|---|---|---|---|
| Usage | Food Flavor | Type | Natural Flavour & Fragrances |
| Grade Standard | Food Grade, Industrial Grade | Melting Point | 35-40 °C(lit.) |
| Boiling Point | 154 °C(lit.) | ||
| Highlight | 2 6-Dimethylpyrazine CAS 108-50-9,99% Purity 2 6-Dimethylpyrazine,Industrial Grade CAS 108-50-9 |
||
Product Description
2,6-Dimethylpyrazine CAS 108-50-9
Product Description
CAS Number: 108-50-9
Molecular Formula: C₆H₈N₂
Molar Mass: 108.14 g/mol
Aroma and Flavor Profile
2,6-Dimethylpyrazine has a potent and characteristic aroma that is distinct from its isomers.
- Primary Aroma: Roasty, nutty, coffee-like, and chocolatey
- Specific Descriptors: Roasted coffee, cocoa, popcorn, hazelnuts, and baked goods with slight burnt or caramel-like character
| Product Name | 2,6-Dimethylpyrazine |
|---|---|
| Synonyms | 2,6-dimethyl-pyrazin; 2,6-dimethylpyrazine,balance2,5-isomer; 3,5-Dimethylpyrazine; FEMA 3273; 2,6-DIMETHYLPYRAZINE; 2,6-DIMETHYL PARADIAZINE; 2,6-DIMETHYL-1,4-DIAZINE |
| CAS | 108-50-9 |
| MF | C6H8N2 |
| Chemical Properties | 2,6-Dimethylpyrazine has a nutty, coffee-like odor. |
| EINECS | 203-589-4 |
Occurrence
Found in cocoa products, coffee, dairy products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco. Also present in grilled beef and as a volatile flavor component of potato chips, cheeses, tamarind, coriander seed and corn tortilla.
Natural Occurrence
A natural product of the Maillard reaction found in many heated foods including:
- Coffee
- Roasted Cocoa and Chocolate
- Roasted Peanuts and Hazelnuts
- Toasted Cereals and Bread
- Roasted Barley (and therefore in beer and whiskey)
Significance and Uses
- Flavor and Fragrance Industry: Primary application as a key component in creating authentic roasted, nutty, and coffee-like flavors.
- Used extensively in coffee flavors, chocolate flavors, nut flavors, and savory flavor systems for snacks and meats
- Chemical Intermediate: Serves as a symmetrical building block in organic synthesis for pharmaceuticals and other specialty chemicals.
Uses
Preparation of chocolate, coffee, meat and nuts and other flavors
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