2,6-Dimethylpyrazine

Base Information

• Chemical Name: 2,6-Dimethylpyrazine
• CAS No.: 108-50-9
• Molecular Formula: C6H8N2
• Molecular Weight: 108.143
• Hs Code.: 29339990
• European Community (EC) Number: 203-589-4
• UNII: N77Q72C9I3
• DSSTox Substance ID: DTXSID5047619
• Nikkaji Number: J1.498B
• Wikidata: Q27161978
• Metabolomics Workbench ID: 46893
• Mol file: 108-50-9.mol

Synonyms:2,5-dimethylpyrazine;2,5-DMP;2,6-dimethylpyrazine

Chemical Property of 2,6-Dimethylpyrazine

Chemical Property:

• Appearance/Colour: pale yellow low melting crystalline solid
• Vapor Pressure: 3.87mmHg at 25°C
• Melting Point: 35-40 °C(lit.)
• Refractive Index: 1.5000
• Boiling Point: 155.6 °C at 760 mmHg
• PKA: 2.49±0.10(Predicted)
• Flash Point: 52.8 °C
• PSA: 25.78000
• Density: 0.997 g/cm³
• LogP: 1.09340
• Storage Temp.: Flammables area
• Solubility.: Chloroform, Methanol (Slightly)
• Water Solubility.: Soluble in water.
• XLogP3: 0.5
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 0
• Exact Mass: 108.068748264
• Heavy Atom Count: 8
• Complexity: 64.9

Purity/Quality:

99% ^*data from raw suppliers

2,6-Dimethylpyrazine ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xn
• Hazard Codes: Xn,F
• Statements: 10-22-37/38-41-11
• Safety Statements: 16-26-39

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: CC1=CN=CC(=N1)C
• Recent NIPH Clinical Trials: Effects of odor components generated by the Maillard reaction in foods on human physiology and improvement of task performance -controlled and uncontrolled studies on miosis rate, fingertip temperature, fatigue level of brain, oxyhemoglobin level of brain, stress marker level, and performance of a simple task-
• Description: 2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.
• Uses: 2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors

Technology Process of 2,6-Dimethylpyrazine

There total 70 articles about 2,6-Dimethylpyrazine which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield:

D-glucose (50-99-7) + H-Lys-Lys-OH hydrochloride (134276-45-2) → 1,4-pyrazine (290-37-9) + 2-Methylpyrazine (109-08-0) + 2,5-dimethyl-pyrazine (123-32-0) + 2,3-dimethylpyrazine (5910-89-4) + 2-ethyl-3,6-dimethylpyrazine (13360-65-1) + 2,6-dimethylpyrazine (108-50-9) + 2,3,5-trimethylpyrazine (14667-55-1) + 3-ethenyl-2,5-dimethylpyrazine (80935-98-4) + 2-ethyl-6-methylpyrazine (13925-03-6)

Guidance literature:

In water; at 130 ℃; for 2h; pH=8;

DOI:10.1021/jf903898t

Reference yield:

H-Lys-Lys-OH hydrochloride (134276-45-2) + 2-oxopropanal (78-98-8) → 2-Methylpyrazine (109-08-0) + 2,5-dimethyl-pyrazine (123-32-0) + 2,3-dimethylpyrazine (5910-89-4) + 2-ethyl-3,6-dimethylpyrazine (13360-65-1) + 2,6-dimethylpyrazine (108-50-9) + 3,5-dimethyl-2-(Z-1-propenyl)-pyrazine (55138-74-4) + 2,3,5-trimethylpyrazine (14667-55-1) + 3-ethenyl-2,5-dimethylpyrazine (80935-98-4) + 2-ethyl-3,5-dimethylpyrazine (13925-07-0) + 5-ethyl-2,3-dimethylpyrazine (15707-34-3)

Guidance literature:

In water; at 130 ℃; for 2h; pH=8;

DOI:10.1021/jf903898t

Reference yield:

D-glucose (50-99-7) + LysAla*hydrobromide (410538-35-1) → 1,4-pyrazine (290-37-9) + 2-Methylpyrazine (109-08-0) + 2,5-dimethyl-pyrazine (123-32-0) + 2,3-dimethylpyrazine (5910-89-4) + 2-ethyl-3,6-dimethylpyrazine (13360-65-1) + 2,6-dimethylpyrazine (108-50-9) + 2,3,5-trimethylpyrazine (14667-55-1) + 2-ethyl-6-methylpyrazine (13925-03-6) + 2-ethyl-5-methypyrazine (13360-64-0) + 5-ethyl-2,3-dimethylpyrazine (15707-34-3)

Guidance literature:

In water; at 130 ℃; for 2h; pH=8;

DOI:10.1021/jf903898t

upstream raw materials:

glucose

2,4-dimethyl-2-imidazoline

chloroform

2-<2-Hydroxy-2-(p-methoxyphenyl)ethyl>-6-methylpyrazine

Downstream raw materials:

2-<2-Hydroxy-2-(p-methoxyphenyl)ethyl>-6-methylpyrazine

2-(6-methyl-2-pyrazinyl)-1-(2,4-dibromo-1-methyl-5-imidazolyl)ethan-1-one

2-(6-methyl-2-pyrazinyl)-1-(1-methyl-2-(methylthio)-4-bromo-5-imidazolyl)ethan-1-one

2-methyl-6-n-propylpyrazine

Refernces

• 1、 Pavlik, James W.,Vongakorn, Tharinee,Kebede, Naod. "Vapor phase phototransposition chemistry of dimethylpyrazines and dimethylpyrimidines". . p. 216 - 228. Retrieved 2017.
• 2、 Misharina, T. A.,Golovnya, R. V.,Yakovleva, V. N.. "EFFECT OF TIME AND TEMPERATURE ON THE PREPARATION OF PYRAZINES IN MODEL REACTIONS OF THE SYNTHESIS OF AROMA-FORMING SUBSTANCES". . p. 1258 - 1263. Retrieved 1992.
• 3、 Flament,Ohloff. "-". . p. 1911. Retrieved 1971.
• 4、 Pinck et al.. "". . p. 440,443. Retrieved 1935.
• 5、 Cui, Heping,Deng, Shibin,Hayat, Khizar,Ho, Chi-Tang,Zhai, Yun,Zhang, Qiang,Zhang, Xiaoming. "Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model". . . Retrieved 2022/03/07.
• 6、 Vankudoth, Krishna,Gutta, Naresh,Velisoju, Vijay Kumar,Mutyala, Suresh,Aytam, Hari Padmasri,Akula, Venugopal. "CuCr2O4 derived by the sol-gel method as a highly active and selective catalyst for the conversion of glycerol to 2,6-dimethylpyrazine: A benign and eco-friendly process". . p. 3399 - 3407. Retrieved 2017/08/16.