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| IUPAC name : | 2,6-dimethylpyrazine |
| InChI : | InChI=1/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3 |
| InChIKey : | HJFZAYHYIWGLNL-UHFFFAOYAT |
| SMILES : | CC1=CN=CC(=N1)C |
| (EINECS) number : | 203-589-4 |
| cas number : | 108-50-9 |
| fema number : | 3273 |
| coe number : | 2211 |
| jecfa number : | 767 |
| fl. number : | 14.021 |
| molar refractivity : | 32.08 ± 0.3 cm3 |
| parachor : | 270.8 ± 4.0 cm3 |
| index of refraction : | 1.503 ± 0.02 |
| surface tension : | 38.9 ± 3.0 dyne/cm |
| density : | 0.997 ± 0.06 g/cm3 |
| polarizability : | 12.71 ± 0.5 10-24cm3 |
| xlogp : | 0.60 |
| molecular weight : | 108.1411200 |
| formula : | C6 H8 N2 |
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| fda reg : | unspecified |
h. number : | 2933.90 |
| organoleptics : | |
| odor type : | chocolate |
| odor strength : | high ,
recommend smelling in a 0.10 % solution or less |
odor description :
at 0.10 % in dipropylene glycol. | cocoa roasted nuts roast beef coffee |
| properties : | |
| appearence : | white to yellow crystals |
| assay : | 98.00 - 100.00 %
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| Food Chemicals Codex Listed : | Yes |
| melting point : | 35.00 - 40.00 °C. @ 760.00 mm Hg
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| boiling point : | 154.00 - 155.00 °C. @ 760.00 mm Hg
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| logp : | 0.54 |
| safety : | |
| most important hazard(s) : |
Xn - Harmful. |
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| Oral Toxicity(LD50) : |
Oral-Rat 880.00 mg/kg
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| Dermal Toxicity(LD50) : |
Not determined
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| flash point ( Deg. F. ) : | 127.00 °F. TCC ( 52.78 °C. )
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| recommendation for 2,6-dimethyl pyrazine usage levels up to : |
| | 0.0500 % in the fragrance concentrate.
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| recommendation for 2,6-dimethyl pyrazine usage levels up to : |
| | 20.0000 ppm in the flavor.
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| safety links : | |
| (EINECS) number : | 203-589-4 |
| rtecs : | UQ2975000 for 108-50-9 |
| chemidplus : | 000108509 |
| epa-srs : | 108-50-9 |
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| other : | |
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| references : | |
| pubchem : | 151049 |
| NIST Chemistry WebBook : | 1250591221 |
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