Current location:Home > Agrochemicals
Factory Supply industrial standard 2-Methoxy-3-sec-butyl pyrazine 24168-70-5 In Stock
- Molecular Formula:C9H14N2O
- Molecular Weight:166.223
- Appearance/Colour:clear colorless liquid
- Vapor Pressure:0.0995mmHg at 25°C
- Melting Point:92-94oC
- Refractive Index:n20/D 1.492(lit.)
- Boiling Point:230.5 °C at 760 mmHg
- PKA:0.80±0.10(Predicted)
- Flash Point:77.2 °C
- PSA：35.01000
- Density:0.998 g/cm3
- LogP:1.99870
2-Methoxy-3-sec-butyl pyrazine(Cas 24168-70-5) Usage
|
Preparation |
By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2. |
|
Aroma threshold values |
Detection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and potato-like. |
|
Taste threshold values |
Taste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy. |
|
General Description |
2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses. |
InChI:InChI=1/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3/t7-/m0/s1
24168-70-5 Relevant articles
New insights into the synthesis and characterization of 2-methoxy-3-alkylpyrazines and their deuterated isotopologues
Schmarr,Sang,Ganss,Koschinski,Meusinger
scheme or table, p. 438 - 440 (2012/07/13)
A previously described synthetic route f...
24168-70-5 Process route
-
-
2-hydroxy-3-sec-butylpyrazine
-
-
24168-70-5
2-(methoxy)-3-(1-methylpropyl)pyrazine
| Conditions | Yield |
|---|---|
|
Multi-step reaction with 2 steps
1: trichlorophosphate
2: sodium acetate
With
sodium acetate; trichlorophosphate;
|
-
-
67-56-1
methanol
-
-
124070-53-7,143839-72-9,57674-18-7
3-sec-butyl-2-chloropyrazine
-
-
24168-70-5
2-(methoxy)-3-(1-methylpropyl)pyrazine
| Conditions | Yield |
|---|---|
|
With
sodium acetate;
|
24168-70-5 Upstream products
-
67-56-1
methanol
-
124070-53-7
3-sec-butyl-2-chloropyrazine
