Trimethyl-pyrazine CAS 14667-55-1

Colorless to light yellow transparent liquid, 235 Trimethylpyrazine as baked goods, cheese, meat, tobacco . Mainly used to formulate cocoa, chocolate and fried nuts and other types of flavors.

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Model:
14667-55-1
Brand:
bosschemical
Code:
14667-55-1

Product Description

Trimethyl-pyrazine Basic information
Product Name:	Trimethyl-pyrazine
CAS:	14667-55-1
MF:	C7H10N2
MW:	122.17
EINECS:	238-712-0
Mol File:	14667-55-1.mol
Trimethyl-pyrazine Chemical Properties
Melting point	156 °C
Boiling point	171-172 °C (lit.)
density	0.979 g/mL at 25 °C (lit.)
FEMA	3244 \| 2,3,5-TRIMETHYLPYRAZINE
refractive index	n20/D 1.5040(lit.)
Fp	130 °F
storage temp.	Inert atmosphere,Room Temperature
solubility	Chloroform (Slightly)
pka	2.69±0.10(Predicted)
form	Liquid
color	Colorless to Light yellow to Light orange
Specific Gravity	0.979
Odor	roasted odor, reminiscent of coffee and cocoa
Odor Type	nutty
biological source	synthetic
JECFA Number	774
BRN	2423
InChIKey	IAEGWXHKWJGQAZ-UHFFFAOYSA-N
LogP	1.1
CAS DataBase Reference	14667-55-1(CAS DataBase Reference)
NIST Chemistry Reference	Pyrazine, trimethyl-(14667-55-1)
EPA Substance Registry System	Trimethylpyrazine (14667-55-1)

Trimethyl-pyrazine CAS 14667-55-1 C7H10N2 Food flavor

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Chemical detection methods

Spectroscopic Analysis Methods

Ultraviolet-Vis Spectrophotometry (UV-Vis)
Infrared Spectroscopy (IR/FTIR)
Atomic Absorption Spectroscopy (AAS)
X-ray Fluorescence Spectroscopy (XRF)
Nuclear Magnetic Resonance Spectroscopy (NMR)

Chromatographic Analysis

Gas Chromatography (GC)
High Performance Liquid Chromatography (HPLC)
Ion Chromatography (IC)
Thin Layer Chromatography (TLC)

Mass Spectrometry Analysis

GC-MS / LC-MS/MS: Qualitative and Quantitative Analysis
ICP-MS: Trace Metal Elements (ppb Level)
TOF-MS: Precise Molecular Weight Determination

Electrochemical analysis methods

Polypotentiometric methods
Conductivity methods
Polarographic methods / Voltammetric methods
Coulometric analysis

Thermal Analysis Methods

Thermogravimetric Analysis (TGA)
Differential Scanning Calorimetry (DSC)
Differential Thermal Analysis (DTA)

Classical wet chemical analysis

Titration analysis
Gravity analysis