methylpyrazine
methylpyrazine structure
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Common Name | methylpyrazine | ||
|---|---|---|---|---|
| CAS Number | 109-08-0 | Molecular Weight | 94.115 | |
| Density | 1.0±0.1 g/cm3 | Boiling Point | 135.1±20.0 °C at 760 mmHg | |
| Molecular Formula | C5H6N2 | Melting Point | −29 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 50.0±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Warning | |
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Toward prediction of alkane/water partition coefficients.
J. Med. Chem. 51 , 3720-30, (2008) Partition coefficients were measured for 47 compounds in the hexadecane/water ( P hxd) and 1-octanol/water ( P oct) systems. Some types of hydrogen bond acceptor presented by these compounds to the partitioning systems are not well represented in the literatu... |
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Orientation to determine quality attributes of flavoring excipients containing volatile molecules.
J. Pharm. Biomed. Anal. 110 , 20-6, (2015) Pharmaceutical excipients containing volatile odor-active molecules can be used in pharmaceutical development to increase patients' compliance. However, capturing the molecular composition of these odor-active substances is challenging. Therefore, guidance fo... |
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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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A chemometric approach toward the detection and quantification of coffee adulteration by solid-phase microextraction using polymeric ionic liquid sorbent coatings
J. Chromatogr. A. 1346 , 1-7, (2014) • Chemical profiling of Coffea arabica by polymeric ionic liquid SPME is described. • Partial least squares regression correlated the aroma fingerprint to adulteration. • Compounds that contributed to the PLS model were identified and assigned. • Trace aroma ... |