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2,6-Dimethylpyrazine Basic information Description Reference Product Name: 2,6-Dimethylpyrazine Synonyms: 2,6-dimethyl-pyrazin;2,6-dimethylpyrazine,balance2,5-isomer;3,5-Dimethylpyrazine;FEMA NUMBER 3273;FEMA 3273;2,6-DIMETHYLPYRAZINE;2,6-DIMETHYL PARADIAZINE;2,6-DIMETHYL-1,4-DIAZINE CAS: 108-50-9 MF: C6H8N2 MW: 108.14 EINECS: 203-589-4 Product Categories: Building Blocks;Heterocyclic Building Blocks;Mono- & Polyalkylpyrazines;Alphabetical Listings;C-D;Flavors and Fragrances;Pharmaceutical Raw Materials;Pyrazine;Heterocyclic Compounds;Pyrazines;pyrazine Flavor;Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks Mol File: 108-50-9.mol   2,6-Dimethylpyrazine Chemical Properties Melting point 35-40 °C(lit.) Boiling point 154 °C(lit.) density 0.965(50.0000℃) FEMA 3273 | 2,6-DIMETHYLPYRAZINE refractive index 1.5000 Fp 127 °F storage temp. Flammables area pka 2.49±0.10(Predicted) form Low Melting Crystalline Solid color Pale yellow PH 7 (H2O, 20℃) Water Solubility Soluble in water. JECFA Number 767 BRN 1726 CAS DataBase Reference 108-50-9(CAS DataBase Reference) NIST Chemistry Reference Pyrazine, 2,6-dimethyl-(108-50-9) EPA Substance Registry System Pyrazine, 2,6-dimethyl- (108-50-9)   Safety Information Hazard Codes Xn,F Risk Statements 10-22-37/38-41-11 Safety Statements 16-26-39 RIDADR UN 1325 4.1/PG 2 WGK Germany 3 RTECS UQ2975000 TSCA Yes HazardClass 4.1 PackingGroup III HS Code 29339990 MSDS Information Provider Language 2,6-Dimethyl-1,4-diazine English SigmaAldrich English ACROS English ALFA English   2,6-Dimethylpyrazine Usage And Synthesis Description 2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes. Reference Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5 Chemical Properties PALE YELLOW LOW MELTING CRYSTALLINE SOLID Chemical Properties 2,6-Dimethylpyrazine has a nutty, coffee-like odor. Occurrence Reported found in cocoa products, coffee, diary 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; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla Preparation By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine. Aroma threshold values Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee. Taste threshold values Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut.   2,6-Dimethylpyrazine Preparation Products And Raw materials Raw materials 1,2-Diaminopropane-->2,5-Dimethyl pyrazine Preparation Products 2,6-Dimethylpiperazine-->3,5-DIMETHYL-2-ETHYLPYRAZINE