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D154789-5g

Available within 4-8 weeks(?)

$14.90

D154789-10g

10g

$25.90

D154789-25g

25g

$40.90

D154789-100g

100g

$147.90

D154789-500g

500g

$661.90

Basic Description

Synonyms	2,6-Dimethyl-1,4-diazine \| N77Q72C9I3 \| EINECS 203-589-4 \| InChI=1/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H \| AMY23200 \| SCHEMBL7120213 \| 2,6-Dimethylpyrazine, natural (US), >=90% \| 2,6DMP \| CCRIS 2930 \| Q27161978 \| AKOS006220715 \| 2,6 dimethylpyrazine \| 2,6-
Specifications & Purity	≥98%(GC)
Storage Temp	Store at 2-8°C,Argon charged
Shipped In	Wet ice This product requires cold chain shipping. Ground and other economy services are not available.

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
- Superclass Organoheterocyclic compounds
  - Class Diazines
    - Subclass Pyrazines

Kingdom	Organic compounds
Superclass	Organoheterocyclic compounds
Class	Diazines
Subclass	Pyrazines
Intermediate Tree Nodes	Not available
Direct Parent	Pyrazines
Alternative Parents	Heteroaromatic compounds Azacyclic compounds Organopnictogen compounds Organonitrogen compounds Hydrocarbon derivatives
Molecular Framework	Aromatic heteromonocyclic compounds
Substituents	Pyrazine - Heteroaromatic compound - Azacycle - Organic nitrogen compound - Organopnictogen compound - Hydrocarbon derivative - Organonitrogen compound - Aromatic heteromonocyclic compound
Description	This compound belongs to the class of organic compounds known as pyrazines. These are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms.
External Descriptors	Not available
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61. DOI: 10.1186/s13321-016-0174-y

Names and Identifiers

IUPAC Name	2,6-dimethylpyrazine
INCHI	InChI=1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
InChIKey	HJFZAYHYIWGLNL-UHFFFAOYSA-N
Smiles	CC1=CN=CC(=N1)C
Isomeric SMILES	CC1=CN=CC(=N1)C
WGK Germany	3
RTECS	UQ2975000
UN Number	1325
Packing Group	II
Molecular Weight	108.14
Beilstein	23,97
Reaxy-Rn	1726
Reaxys-RN_link_address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1726&ln=

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

11 results found

Lot Number	Certificate Type	Date	Item
K2421050	Certificate of Analysis	Nov 29, 2024	D154789
G2416219	Certificate of Analysis	Apr 28, 2024	D154789
G2416220	Certificate of Analysis	Apr 28, 2024	D154789
J2227488	Certificate of Analysis	Sep 27, 2022	D154789
J2227449	Certificate of Analysis	Sep 27, 2022	D154789
J2227454	Certificate of Analysis	Sep 27, 2022	D154789
J2227453	Certificate of Analysis	Sep 27, 2022	D154789
J2227448	Certificate of Analysis	Sep 27, 2022	D154789
I2219417	Certificate of Analysis	Nov 05, 2021	D154789
K2422107	Certificate of Analysis	Nov 05, 2021	D154789
G2325029	Certificate of Analysis	Nov 05, 2021	D154789

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Chemical and Physical Properties

Solubility	Chloroform, Methanol (Slightly), Soluble in water
Sensitivity	air sensitive
Flash Point(°F)	127.4 °F
Flash Point(°C)	53 °C
Boil Point(°C)	155 °C
Melt Point(°C)	37 °C
Molecular Weight	108.140 g/mol
XLogP3	0.500
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	0
Exact Mass	108.069 Da
Monoisotopic Mass	108.069 Da
Topological Polar Surface Area	25.800 Å²
Heavy Atom Count	8
Formal Charge	0
Complexity	64.900
Isotope Atom Count	0
Defined Atom Stereocenter Count	0
Undefined Atom Stereocenter Count	0
Defined Bond Stereocenter Count	0
Undefined Bond Stereocenter Count	0
The total count of all stereochemical bonds	0
Covalently-Bonded Unit Count	1

Alternative Products

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu. (2024) Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors. JOURNAL OF CHROMATOGRAPHY A, 1714 (464560).
2. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756).
3. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
4. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
5. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu. (2023) Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App. FOOD CHEMISTRY, (137980).
6. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2024) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, 432 (137095).
7. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
8. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481).
9. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu. (2023) Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction. FOOD CHEMISTRY, 407 (135160).
10. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188).
11. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467).
12. Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, 169 (113993).
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113598).
14. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144).
15. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500).
16. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628).
17. Rui Liu, Hengye Chen, Shuo Wang, Liuna Wei, Yongjie Yu, Wei Lan, Jian Yang, Lanping Guo, Haiyan Fu. (2021) Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102 (1): (250-258).
18. Qi Zhou,Xiao Jia,Ying-Zheng Yao,Bei Wang,Chang-Qing Wei,Min Zhang,Fenghong Huang. (2019-09-19) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.. Journal of agricultural and food chemistry, 67 ((41)): (11454-11463).
19. Xiaoyan Ren, Renju Dou, Qin Wang, Kaixin Hu, Kaihua Su, Chen Liu, Lehui Lu. (2025) A Biocompatible Deep Eutectic Electrolyte Enables Ultra-Fast Charging in Lithium-Ion Batteries. ADVANCED FUNCTIONAL MATERIALS, (2500464).
20. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan. (2024) Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. FOOD CHEMISTRY, 461 (140944).
21. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control. FOOD CHEMISTRY, 479 (143828).
22. Weifeng Sun, Jing Ding, Xiaoqing Ye, Xiaoqing Mei, Yu Chen, Yuhui Zheng, Changbo Peng, Zhenming Che, Yi Liu, Yuan Liu, Wenwu Ding. (2025) Enhancement of Doubanjiang-meju quality by Rotary-drum Fermenter under Unsteady Temperature Field: physicochemical properties, sensory and flavor compounds. LWT-FOOD SCIENCE AND TECHNOLOGY, (117579).
23. Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou. (2024) Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. FOOD CHEMISTRY, 446 (138782).
24. Jingyao Li, Chengguo Sun, Mengli Zhang, Jing He, Zhanyu Shen, Lihua Geng, Liufeng Yuan, Shuo Wang, Chunling Wang. (2024) Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation. Food Bioscience, 59 (103872).

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2,6-Dimethylpyrazine - >98.0%(GC), high purity , CAS No.108-50-9