3-乙基-2-甲基吡嗪
3-乙基-2-甲基吡嗪结构式
|
常用名 | 3-乙基-2-甲基吡嗪 | 英文名 | 2-Ethyl-3-methylpyrazine |
|---|---|---|---|---|
| CAS号 | 15707-23-0 | 分子量 | 122.168 | |
| 密度 | 1.0±0.1 g/cm3 | 沸点 | 173.5±35.0 °C at 760 mmHg | |
| 分子式 | C7H10N2 | 熔点 | N/A | |
| MSDS | 中文版 美版 | 闪点 | 57.2±0.0 °C | |
| 符号 |
GHS02, GHS07 |
信号词 | Warning |
|
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... |
期刊文献综述：
更多...