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2-Ethyl-5-methylpyrazine - 98%(mixture of 2-Ethyl-5-methylpyrazine and 2-ethyl-6-methylpyrazine), high purity , CAS No.13360-64-0

    Grade & Purity:
  • ≥98%
  • mixture of 2-Ethyl-5-methylpyrazine and 2-ethyl-6-methylpyrazine
In stock
Item Number
E302421
Grouped product items
SKU Size
Availability
Price Qty
E302421-1g
1g
3
$10.90
E302421-5g
5g
3
$18.90
E302421-25g
25g
3
$87.90

Basic Description

Synonyms 2-ETHYL-5-METHYLPYRAZINE | 13360-64-0 | Pyrazine, 2-ethyl-5-methyl- | 2-Methyl-5-ethylpyrazine | 5-ethyl-2-methylpyrazine | 2-Ethyl-5-methyl pyrazine | FEMA No. 3154 | 2,5-Methylethylpyrazine | 2-Ethyl-5-methylpyrazine, 9CI, 8CI | Pyrazine, 5-ethyl-2-methyl | W41R8X574D | 2-Et
Specifications & Purity ≥98%, mixture of 2-Ethyl-5-methylpyrazine and 2-ethyl-6-methylpyrazine
Storage Temp Room temperature
Shipped In Normal

Taxonomic Classification

Taxonomy Tree

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

Mechanisms of Action

Mechanism of Action Action Type target ID Target Name Target Type Target Organism Binding Site Name References

Names and Identifiers

Pubchem Sid 488182987
Pubchem Sid Url https://pubchem.ncbi.nlm.nih.gov/substance/488182987
IUPAC Name 2-ethyl-5-methylpyrazine
INCHI InChI=1S/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3
InChIKey OXCKCFJIKRGXMM-UHFFFAOYSA-N
Smiles CCC1=NC=C(N=C1)C
Isomeric SMILES CCC1=NC=C(N=C1)C
Molecular Weight 122.17
Reaxy-Rn 956719
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=956719&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.

6 results found

Lot Number Certificate Type Date Item
K2115064 Certificate of Analysis Sep 09, 2024 E302421
K2115065 Certificate of Analysis Sep 09, 2024 E302421
D2116274 Certificate of Analysis Feb 21, 2024 E302421
D2116275 Certificate of Analysis Feb 21, 2024 E302421
G2313205 Certificate of Analysis Oct 27, 2021 E302421
G2313210 Certificate of Analysis Oct 27, 2021 E302421

Chemical and Physical Properties

Molecular Weight 122.170 g/mol
XLogP3 1.000
Hydrogen Bond Donor Count 0
Hydrogen Bond Acceptor Count 2
Rotatable Bond Count 1
Exact Mass 122.084 Da
Monoisotopic Mass 122.084 Da
Topological Polar Surface Area 25.800 Ų
Heavy Atom Count 9
Formal Charge 0
Complexity 83.000
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

Citations of This Product

1. 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). 
2. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang.  (2019)  Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components.  LWT-FOOD SCIENCE AND TECHNOLOGY,  112  (107648). 
3. Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei.  (2024)  Comparative analysis of key aroma compounds in air-frying roasted pork from five species.  Food Chemistry-X,  24  (102008). 

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