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W330604

5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine

≥97%, FG

Synonym(s):

Nutty pyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H10N2
CAS Number:
23747-48-0
Molecular Weight:
134.18
FEMA Number:
3306
Council of Europe no.:
2314
UNSPSC Code:
12164502
PubChem Substance ID:
24901627
Flavis number:
14.037
EC Number:
245-864-1
NACRES:
NA.21
MDL number:
MFCD00040997
Organoleptic:
hazelnut; musty; nutty; peanut
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

≥97%

refractive index

n20/D 1.527 (lit.)

bp

96-99 °C/20 mmHg (lit.)

density

1.055 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

hazelnut; musty; nutty; peanut

SMILES string

CC1CCc2nccnc12

InChI

1S/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3

InChI key

YZEFQPIMXZVPKP-UHFFFAOYSA-N

General description

5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine is the major flavor compound of palm sugar. It is also found in coffee and cooked meat.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

174.2 °F - closed cup

flash_point_c

79 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN4815
SHBM5103
SHBN1206
MKCJ5235
MKCJ2404

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Cycloalkapyrazines in coffee aroma
Vitzthum OG & Werkhoff P.
Journal of Agricultural and Food Chemistry, 23(3), 510-516 (1975)
Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar.
Ho CW, et al.
Food Chemistry, 102(4), 1156-1162 (2007)
Pyrazines in foods.
Maga JA, et al.
Critical Reviews in Food Science and Nutrition, 4(1), 39-115 (1973)
View All Related Papers

Global Trade Item Number

SKUGTIN
W330604-1KG-K04061837530036
W330604-100G-K04061837529955
W330604-25G-K04061835566952
W330604-SAMPLE-K04061837530289