≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
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 9 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Pubchem Sid | 488183088 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183088 |
| Sonrisas canónicas | CCC1=NC=C(N=C1CC)C |
| IUPAC Name | 2,3-diethyl-5-methylpyrazine |
| InChIKey | PSINWXIDJYEXLO-UHFFFAOYSA-N |
| INCHI | 1S/C9H14N2/c1-4-8-9(5-2)11-7(3)6-10-8/h6H,4-5H2,1-3H3 |
| Isómeros SMILES | CCC1=NC=C(N=C1CC)C |
| WGK Alemania | 3 |
| Número ONU | 1993 |
| Peso molecular | 150.22 |
| Reaxy-Rn | 957063 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=957063&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 |
| Clase | 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 |
| Descripción | 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 |
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Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Fecha | Articulo |
|---|---|---|---|
 A2212241 | Certificate of Analysis | Oct 13, 2025 | D103575 |
| A2212249 | Certificate of Analysis | Oct 13, 2025 | D103575 |
| A2212281 | Certificate of Analysis | Oct 13, 2025 | D103575 |
| A2212312 | Certificate of Analysis | Oct 13, 2025 | D103575 |
| H2405473 | Certificate of Analysis | Jul 11, 2024 | D103575 |
| H2405474 | Certificate of Analysis | Jul 11, 2024 | D103575 |
| H2405475 | Certificate of Analysis | Jul 11, 2024 | D103575 |
| H1930147 | Certificate of Analysis | Jun 09, 2023 | D103575 |
| F23151008 | Certificate of Analysis | Dec 17, 2021 | D103575 |
| F23151020 | Certificate of Analysis | Dec 17, 2021 | D103575 |
| Índice de refracción | 1.498 |
|---|---|
| Punto de inflamación (°F) | 176 °F |
| Punto de inflamación (°C) | 80°C |
| Punto de ebullición (°C) | 80℃/12 mmHg |
| Peso molecular | 150.220 g/mol |
| XLogP3 | 1.900 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 2 |
| Exact Mass | 150.116 Da |
| Monoisotopic Mass | 150.116 Da |
| Topological Polar Surface Area | 25.800 Ų |
| Heavy Atom Count | 11 |
| Formal Charge | 0 |
| Complexity | 114.000 |
| 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 |
| 1. Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng. (2023) Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas). Food Chemistry-X, [PMID:36845524] [10.1016/j.fochx.2023.100569] |
| 2. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2021) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, [PMID:34875433] [10.1016/j.foodchem.2021.131689] |
| 3. 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] |
| 4. 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, [PMID:39850936] [10.1016/j.fochx.2024.102008] |
| 5. Huan Liu, Jingyu Li, Yuping Zhang, Lin Li, Hansheng Gong, Lixuan Tan, Peng Gao, Pi Li, Jiangtao Xing, Bin Liang, Jianxun Li. (2024) Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS. FOOD CHEMISTRY, [PMID:38870809] [10.1016/j.foodchem.2024.139960] |
| 6. Yujie Wang, Guojian Deng, Lunfang Huang, Jingming Ning. (2024) Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting. Food Chemistry-X, [PMID:39007121] [10.1016/j.fochx.2024.101571] |
| 7. Jingyu Li, Yuping Zhang, Renyu Zhang, Rujie Yang, Qianli Ma, Zhongshuai Wang, Pi Li, Jiangtao Xing, Peng Gao, Huan Liu, Hansheng Gong. (2024) Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS. FOOD RESEARCH INTERNATIONAL, [PMID:39147509] [10.1016/j.foodres.2024.114816] |
| 8. Nana Zhao, Xinxing Xu, Shiyuan Dong, Yuanhui Zhao, Tianhong Liu, Li Liu, Yue Zhao, Mingyong Zeng, Kang Liu. (2025) Effects of steam processing on the flavor formation mechanism of male and female mussels. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.117755] |
| 9. 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] |
