2,6-二甲基吡嗪
2,6-二甲基吡嗪结构式
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常用名 | 2,6-二甲基吡嗪 | 英文名 | 2,6-Dimethylpyrazine |
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| CAS号 | 108-50-9 | 分子量 | 108.141 | |
| 密度 | 1.0±0.1 g/cm3 | 沸点 | 155.6±0.0 °C at 760 mmHg | |
| 分子式 | C6H8N2 | 熔点 | 35-40 °C(lit.) | |
| MSDS | 中文版 美版 | 闪点 | 52.8±0.0 °C | |
| 符号 |
GHS02, GHS05, GHS07 |
信号词 | Danger |
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Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the... |
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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
J. Food Sci. 80 , C1476-89, (2015) Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to ... |
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Extension of a dynamic headspace multi-volatile method to milliliter injection volumes with full sample evaporation: Application to green tea.
J. Chromatogr. A. 1421 , 103-13, (2015) An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aque... |