≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 10 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Pubchem Sid | 488182746 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488182746 |
| Canonical Smiles | CC1=NC=CN=C1C |
| IUPAC Name | 2,3-dimethylpyrazine |
| InChIKey | OXQOBQJCDNLAPO-UHFFFAOYSA-N |
| INCHI | 1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3 |
| Isomeric SMILES | CC1=NC=CN=C1C |
| WGK Germany | 3 |
| RTECS | UQ2625000 |
| UN Number | 1993 |
| Molecular Weight | 108.14 |
| Beilstein | 23,95 |
| Reaxy-Rn | 107908 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=107908&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →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 |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 H2203269 | Certificate of Analysis | May 18, 2026 | D106292 |
| H2203270 | Certificate of Analysis | May 18, 2026 | D106292 |
| H2203275 | Certificate of Analysis | May 18, 2026 | D106292 |
| D2624031 | Certificate of Analysis | May 09, 2026 | D106292 |
| G2207088 | Certificate of Analysis | Apr 07, 2026 | D106292 |
| D1809043 | Certificate of Analysis | Nov 10, 2025 | D106292 |
| D1809044 | Certificate of Analysis | Nov 10, 2025 | D106292 |
| G2522016 | Certificate of Analysis | Jun 26, 2024 | D106292 |
| G2522017 | Certificate of Analysis | Jun 26, 2024 | D106292 |
| J2425617 | Certificate of Analysis | Jun 26, 2024 | D106292 |
| J2425618 | Certificate of Analysis | Jun 26, 2024 | D106292 |
| J1219020 | Certificate of Analysis | Jun 06, 2024 | D106292 |
| C23311619 | Certificate of Analysis | Apr 13, 2023 | D106292 |
| C23311618 | Certificate of Analysis | Jul 11, 2022 | D106292 |
| C23311620 | Certificate of Analysis | Jun 15, 2022 | D106292 |
| Sensitivity | Air Sensitive |
|---|---|
| Refractive Index | 1.51 |
| Flash Point(°F) | 129.2 °F |
| Flash Point(°C) | 54℃ |
| Boil Point(°C) | 156°C |
| Melt Point(°C) | 11-13°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 Ų |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Complexity | 62.900 |
| 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 |
| 1. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 2. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2023) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, [PMID:37657337] [10.1016/j.foodchem.2023.137095] |
| 3. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 4. 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, [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 5. 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, [PMID:35245757] [10.1016/j.foodchem.2022.132500] |
| 6. 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, [PMID:35089027] [10.1021/acs.jafc.1c07391] |
| 7. 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, [PMID:40086376] [10.1016/j.foodchem.2025.143828] |
| 8. Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao. (2025) Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. Food Chemistry-X, [PMID:40831966] [10.1016/j.fochx.2025.102872] |
| 9. Ping Tang, Qingliang Li, Changwen Li, Dongguang Xiao, Xiaodan Wang, Xuewu Guo. (2025) Analysis and formation mechanism of Key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107656] |
| 10. Chaoyi Tu, Sijin Zou, Siyi Pan, Xiaoyun Xu, Fang Yuan. (2025) Influence of Allulose, Xylitol, and Mogroside on Maillard-derived Intermediates, Aroma Profile, and Sensory Perception in Bread. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.108425] |
