2,3,5-Trimethylpyrazine - ≥99% , CAS No.14667-55-1

CAS: 14667-55-1 Cat. No.: T106601 Molecular Weight: 122.17 Beilstein Registry Number: 23,97 EC Number: 238-712-0 PubChem CID: 26808
AVAILABLE TO ORDER
GRADE & PURITY ≥99%
Synonyms
2,3,5-Trimethylpyrazine, natural, >=95%, FG | AC-10654 | EN300-201680 | BRN 0002423 | AKOS015842577 | AMY23186 | DTXSID1047075 | Q21099097 | SCHEMBL107646 | UNII-Q8PR0W8TIT | Pyrazine, trimethyl- | 2,3,5-Trimethylpyrazine, analytical standard | CCRIS 2932
Storage
Argon charged,Room temperature
Shipped In
Normal
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Size
Status
Price
Qty
10g
T106601-10g
2
$12.90
25g
T106601-25g
3
$16.90
50g
T106601-50g
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
$20.90
100g
T106601-100g
2
$40.90
250g
T106601-250g
2
$77.90
500g
T106601-500g
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
$141.90
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Why this grade

≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 26 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

2,3,5-Trimethylpyrazine is present in brown cheese.

Specifications

Synonyms
2, 3, 5-Trimethylpyrazine, natural, >=95%, FG | AC-10654 | EN300-201680 | BRN 0002423 | AKOS015842577 | AMY23186 | DTXSID1047075 | Q21099097 | SCHEMBL107646 | UNII-Q8PR0W8TIT | Pyrazine, trimethyl- | 2, 3, 5-Trimethylpyrazine, analytical standard | CCRIS 2932
Specifications & Purity
≥99%
Storage
Argon charged, Room temperature
Shipped In
Normal
Purity
≥99%
Names and Identifiers
Pubchem Sid488183030
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488183030
Canonical SmilesCC1=CN=C(C(=N1)C)C
IUPAC Name2,3,5-trimethylpyrazine
InChIKeyIAEGWXHKWJGQAZ-UHFFFAOYSA-N
INCHI1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
Isomeric SMILES CC1=CN=C(C(=N1)C)C
WGK Germany 3
RTECS UQ3907000
PubChem CID 26808
UN Number 1993
Molecular Weight 122.17
Beilstein 23,97
Reaxy-Rn 2423

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganoheterocyclic compounds
ClassDiazines
SubclassPyrazines
Intermediate Tree Nodes Not available
Direct ParentPyrazines
Alternative Parents Heteroaromatic compounds  Azacyclic compounds  Organopnictogen compounds  Organonitrogen compounds  Hydrocarbon derivatives  
Molecular FrameworkAromatic heteromonocyclic compounds
Substituents Pyrazine - Heteroaromatic compound - Azacycle - Organic nitrogen compound - Organopnictogen compound - Hydrocarbon derivative - Organonitrogen compound - Aromatic heteromonocyclic compound
DescriptionThis 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
3D Structure
Interactive Chemical Structure Model





Mechanisms of Action
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.

18 results found

Lot NumberCertificate TypeDateItem
H2203695Certificate of AnalysisMay 18, 2026 T106601
H2203694Certificate of AnalysisMay 18, 2026 T106601
H2203693Certificate of AnalysisMay 18, 2026 T106601
G2221288Certificate of AnalysisMay 09, 2026 T106601
K2111769Certificate of AnalysisAug 12, 2025 T106601
K21111074Certificate of AnalysisAug 12, 2025 T106601
E2108232Certificate of AnalysisFeb 07, 2025 T106601
L2504067Certificate of AnalysisJun 13, 2024 T106601
D2501567Certificate of AnalysisJun 13, 2024 T106601
D2501566Certificate of AnalysisJun 13, 2024 T106601
D2501491Certificate of AnalysisJun 13, 2024 T106601
H2203698Certificate of AnalysisJun 15, 2022 T106601
H2203699Certificate of AnalysisJun 15, 2022 T106601
H2414069Certificate of AnalysisJun 15, 2022 T106601
I2410257Certificate of AnalysisJun 15, 2022 T106601
C2422064Certificate of AnalysisJun 15, 2022 T106601
J2211520Certificate of AnalysisSep 19, 2021 T106601
D2312281Certificate of AnalysisSep 19, 2021 T106601

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Chemical and Physical Properties
Sensitivityair sensitive
Refractive Index1.503-1.507
Flash Point(°F)129.2 °F
Flash Point(°C)54℃
Boil Point(°C)171-172°C
Molecular Weight122.170 g/mol
XLogP31.000
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count0
Exact Mass122.084 Da
Monoisotopic Mass122.084 Da
Topological Polar Surface Area25.800 Ų
Heavy Atom Count9
Formal Charge0
Complexity92.900
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Documents & Articles
Citations of This Product
References
1. 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,      [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. 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,      [PMID:38115213] [10.1021/acs.jafc.3c08082]
3. 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,      [PMID:38109376] [10.1021/acs.jafc.3c06250]
4. 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]
5. Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu, Jiaping Lv.  (2023)  Determination and Risk Assessment of Flavor Components in Flavored Milk.  Foods,  12  (11): (2151).  [PMID:37297397] [10.3390/foods12112151]
6. 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]
7. Da Wang, Shiwen Dong, Siqi Fu, Yi Shen, Tao Zeng, Weiti Yu, Xiaohui Lu, Lizhang Wang, Shuang Song, Jun Ma.  (2022)  Catalytic ozonation for imazapic degradation over kelp-derived biochar: Promotional role of N- and S-based active sites.  SCIENCE OF THE TOTAL ENVIRONMENT,      [PMID:36455736] [10.1016/j.scitotenv.2022.160473]
8. 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]
9. 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,      [PMID:35594769] [10.1016/j.foodchem.2022.133144]
10. Sam Al-Dalali, Cong Li, Baocai Xu.  (2022)  Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation.  FOOD CHEMISTRY,      [PMID:35299014] [10.1016/j.foodchem.2022.132629]
11. 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]
12. 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]
13. Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu, Xiu-Ping Dong, Ian Fisk, Lei Qin.  (2022)  Dynamic release and perception of key odorants in grilled eel during chewing.  FOOD CHEMISTRY,      [PMID:35030462] [10.1016/j.foodchem.2022.132073]
14. Zhou Wei, Chen Ziyi, Zhang Guohao, Liu Zhigang.  (2019)  Systems pharmacology-based approach for dissecting the mechanisms of pyrazine components in Maotai liquor.  BIOSCIENCE REPORTS,  39  (10):   [PMID:31511433] [10.1042/BSR20191864]
15. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang.  (2018)  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,      [PMID:] [10.1016/j.lwt.2018.11.084]
16. Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Fu Xiong, Su Guowan, Zhao Mouming.  (2016)  Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O.  Food Analytical Methods,  10  (4): (931-942).  [PMID:] [10.1007/s12161-016-0606-3]
17. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2014)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,      [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
18. 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]
19. Yucen Chen, Xinshuo Wang, Yahui Gao, Caleb John Swing, Jingyang Yu, Heping Cui, Shuqin Xia.  (2024)  Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.104127]
20. 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]
21. Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen.  (2025)  Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.  Foods,  14  (18): (3192).  [PMID:41008165] [10.3390/foods14183192]
22. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2013)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,      [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
23. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng.  (2025)  Reveal the flavor quality changes of soy sauce during shelf life through metabolomics.  FOOD CHEMISTRY,      [PMID:41443118] [10.1016/j.foodchem.2025.147650]
24. Yanru Qiu, Yudong Wang, Wenrou Su, Feifei Wang.  (2025)  Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118913]
25. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang.  (2026)  Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu.  INTERNATIONAL JOURNAL OF FOOD PROPERTIES,      [PMID:] [10.1080/10942912.2026.2618833]
26. Hu Boyong, Zheng Haochen, Shen Yanfei, Wang Hao, Liu Zhihua, Lv Haoming, Han Lijun, Ma Yinuo, Wang Heng, Xiao Zuobing.  (2026)  Elucidating odorant synergy in red wine: through olfactory receptor-based profiling.  npj Science of Food,      [PMID:] [10.1038/s41538-026-00793-9]
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