What is the 2,5-Dimethyl pyrazine?

2,5-Dimethyl pyrazine is clear colorless to pale yellow liquid, while it's Molecular Formula is C6H8N2. clear colorless to pale yellow liquid 2,5-Dimethylpyrazine is used as a reagent in the synthesis of bone-targeted proteasome inhibitors for multiple myeloma (MM). 2,5-Dimethylpyrazine is also used in the preparation of 3-Methyl-2,5-bis-(2-hydroxyethyl)pyrazine (M295340); a degredation product of Clavulanic Acid (C563750) which is a β-lactamase inhibitor, typically added to amoxicillin to increase its effectiveness.

What is the CAS number for 2,5-Dimethyl pyrazine?

The CAS number of 2,5-Dimethyl pyrazine is 123-32-0.

What is 2,5-Dimethyl pyrazine (123-32-0) used for?

2,5-Dimethyl pyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process. It is a clear colorless to pale yellow liquid with a characteristic earthy, potato-like odor. Its taste characteristics at 7.5 ppm include musty, potato, cocoa, and nutty with a fatty and oily nuance. It has a detection threshold of 80 ppb to 1.8 ppm.InChI:InChI=1/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3

What is the 2,5-Dimethyl pyrazine?

2,5-Dimethyl pyrazine is clear colorless to pale yellow liquid, while it's Molecular Formula is C6H8N2. clear colorless to pale yellow liquid 2,5-Dimethylpyrazine is used as a reagent in the synthesis of bone-targeted proteasome inhibitors for multiple myeloma (MM). 2,5-Dimethylpyrazine is also used in the preparation of 3-Methyl-2,5-bis-(2-hydroxyethyl)pyrazine (M295340); a degredation product of Clavulanic Acid (C563750) which is a β-lactamase inhibitor, typically added to amoxicillin to increase its effectiveness.

What is the CAS number for 2,5-Dimethyl pyrazine?

The CAS number of 2,5-Dimethyl pyrazine is 123-32-0.

What is 2,5-Dimethyl pyrazine (123-32-0) used for?

2,5-Dimethyl pyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process. It is a clear colorless to pale yellow liquid with a characteristic earthy, potato-like odor. Its taste characteristics at 7.5 ppm include musty, potato, cocoa, and nutty with a fatty and oily nuance. It has a detection threshold of 80 ppb to 1.8 ppm.InChI:InChI=1/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3

Detailed introduction

Offer Chemical Raw Material 2,5-dimethylpyrazine 123-32-0 In Stock

Molecular Formula:C6H8N2
Molecular Weight:108.143
Appearance/Colour:clear colorless to pale yellow liquid
Vapor Pressure:3.98mmHg at 25°C
Melting Point:15 °C
Refractive Index:n20/D 1.502(lit.)
Boiling Point:155 °C at 760 mmHg
PKA:2.21±0.10(Predicted)
Flash Point:63.9 °C
PSA：25.78000
Density:0.997 g/cm³
LogP:1.09340

2,5-Dimethyl pyrazine(Cas 123-32-0) Usage

Preparation	By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride.
Safety Profile	Moderately toxic by ingestion and intraperitoneal routes. Mutation data reported. When heated to decomposition it emits toxic fumes of NOx
Purification Methods	Purify it via its picrate (m 150o) which is decomposed with a base (e,g, KOH) and distilled. [Wiggins and Wise J Chem Soc 4780 1956]. [Beilstein 23/5 V 403.]
Aroma threshold values	Detection: 80 ppb to 1.8 ppm
Taste threshold values	Taste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance
General Description	2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.

InChI:InChI=1/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3

123-32-0 Relevant articles

One-pot synthesis of 2-hydroxymethyl-5-methylpyrazine from renewable 1,3-dihydroxyacetone

Song, Lei,Zheng, Mingyuan,Pang, Jifeng,Sebastian, Joby,Wang, Wentao,Qu, Minjie,Zhao, Jian,Wang, Xinhong,Zhang, Tao

, p. 3515 - 3519 (2017)

An efficient and green method for the sy...

Aminoacetone oxidase from Streptococcus oligofermentans belongs to a new three-domain family of bacterial flavoproteins

Molla, Gianluca,Nardini, Marco,Motta, Paolo,D'Arrigo, Paola,Panzeri, Walter,Pollegioni, Loredano

, p. 387 - 399 (2014)

The aaoSogene from Streptococcus oligofe...

SYNTHESIS AND CATALYTIC OXIDATION OF 2,5-DIMETHYLPYRAZINE

Kastron, V.V.,Iovel', I.G.,Skrastyn'sh, I.P.,Gol'dberg, Yu.Sh.,Shimanskaya, M.V.,Dubur, G.Ya.

, p. 915 - 917 (1986)

The classical method for obtaining 2,5-d...

-

Fellman et al.

, p. 713 (1956)

Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model

Cui, Heping,Deng, Shibin,Hayat, Khizar,Ho, Chi-Tang,Zhai, Yun,Zhang, Qiang,Zhang, Xiaoming

, (2022/03/07)

The generation of pyrazines in a binary ...

Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang

, (2021/09/28)

The role of amino acids and α-dicarbonyl...

Ir-Catalyzed Reversible Acceptorless Dehydrogenation/Hydrogenation of N-Substituted and Unsubstituted Heterocycles Enabled by a Polymer-Cross-Linking Bisphosphine

Zhang, Deliang,Iwai, Tomohiro,Sawamura, Masaya

supporting information, p. 5240 - 5245 (2020/07/03)

The polystyrene-cross-linking bisphosphi...

Acceptorless Dehydrogenative Coupling Using Ammonia: Direct Synthesis of N-Heteroaromatics from Diols Catalyzed by Ruthenium

Daw, Prosenjit,Ben-David, Yehoshoa,Milstein, David

supporting information, p. 11931 - 11934 (2018/09/27)

The synthesis of N-heteroaromatic compou...

123-32-0 Process route

: 95-89-6
2,5-dimethyl-3-chloropyrazine

: 557-20-0
diethylzinc

: 123-32-0
2,5-dimethyl-pyrazine

: 13360-65-1
2-ethyl-3,6-dimethylpyrazine

Conditions

Conditions	Yield
With tetrakis(triphenylphosphine) palladium⁽⁰⁾; potassium carbonate; In N,N-dimethyl-formamide; Heating;	49% 25%

: 95-89-6
2,5-dimethyl-3-chloropyrazine

: 123-32-0
2,5-dimethyl-pyrazine

: 13360-65-1
2-ethyl-3,6-dimethylpyrazine