| Identification | Back Directory | [Name]
2-Methoxy-6-isopropylpyrazine | [CAS]
93905-03-4 | [Synonyms]
FEMA 3358
green pea pyrazine
2-Methoxy-6-isopropy
isopropylmethoxypyrazine
2-Isopropyl-5-methoxypyra
2-(2-methylpropoxy)pyrazine
2-Isopropyl-3-methoxypyrazine
2-Isopropyl-5-methoxypyrazine
2-Isopropyl-6-methoxypyrazine
2-Methoxy-6-isopropylpyrazine
Pyrazine, methoxy(1-methylethyl)-
3,5 OR 6-ISOPROPYL-2-METHOXYPYRAZINE
2-METHOXY-3(5 OR 6)-ISOPROPYLPYRAZINE
2-Methoxy-3(5 or 6)-isopropylpyrazine,3,5 Or 6-Isopropyl-2-methoxypyrazine | [EINECS(EC#)]
299-837-4 | [Molecular Formula]
C8H12N2O | [MDL Number]
MFCD08056067 | [MOL File]
93905-03-4.mol | [Molecular Weight]
152.19 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Methoxy-3(5 and 6)-isopropylpyrazine has an earthy, bell pepper, raw potato, galbanum aroma. | [Occurrence]
Reported found in asparagus, cabbage, peas, carrot, cucumber, lettuce, onion, potato, bell pepper, tomato,
ginger, white wine, coffee, peanut, beans, beetroot, parsnip root and dill herb. | [Preparation]
(a) From 2-hydroxy-3-propylpyrazine by ethylation with diazomethane; the 2-hydroxy-3-propylpyrazine is pre pared by condensing norvaline amide hydrochloride with glyxoal (a + b + c). A mixture can be obtained by methoxylation of
isopropylchloropyrazine. | [Aroma threshold values]
Detection: 0.002 to 10 ppb. |
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