5-Ethyl-2,3-dimethylpyrazine - ≥98%(GC) , CAS No.15707-34-3

CAS: 15707-34-3 Cat. No.: E156377 Peso molecular: 136.19 Beilstein Registry Number: 23(5)5,440 Número EC: 639-047-2
Disponible para pedir
GRADE & PURITY ≥98%(GC)
Synonyms
MFCD04038059 | Q27263730 | 2,3-DIMETHYL-5-ETHYLPYRAZINE | Pyrazine, 6-ethyl-2,3-dimethyl | Q-100190 | 5-Ethyl-2,3-dimethylpyrazine, analytical standard | 5-Ethyl-2,3-dimethylpyrazine | 5-Ethyl-2,3-dimethyl-pyrazine | A809807 | UNII-6496XCH56Q | 5,6-Dimeth
Storage
Room temperature,Argon charged
Shipped In
Normal
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Size
Estado
Price
Qty
1g
E156377-1g
4
47,90US$
5g
E156377-5g
1
189,90US$
Enter a quantity for the sizes you want to add.
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Why this grade

≥98%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature,Argon charged 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 12 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
MFCD04038059 | Q27263730 | 2, 3-DIMETHYL-5-ETHYLPYRAZINE | Pyrazine, 6-ethyl-2, 3-dimethyl | Q-100190 | 5-Ethyl-2, 3-dimethylpyrazine, analytical standard | 5-Ethyl-2, 3-dimethylpyrazine | 5-Ethyl-2, 3-dimethyl-pyrazine | A809807 | UNII-6496XCH56Q | 5, 6-Dimeth
Especificaciones y pureza
≥98%(GC)
Condiciones de almacenamiento de almacenamiento
Room temperature, Argon charged
Enviado en
Normal
Pureza
≥98%(GC)
Nombres e identificadores
Pubchem Sid488183045
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488183045
Sonrisas canónicasCCC1=CN=C(C(=N1)C)C
IUPAC Name5-ethyl-2,3-dimethylpyrazine
InChIKeyCIBKSMZEVHTQLG-UHFFFAOYSA-N
INCHI1S/C8H12N2/c1-4-8-5-9-6(2)7(3)10-8/h5H,4H2,1-3H3
Isómeros SMILES CCC1=CN=C(C(=N1)C)C
Peso molecular 136.19
Beilstein 23(5)5,440
Reaxy-Rn 956766
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=956766&ln=

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
ClaseDiazines
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
DescripciónThis 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
Estructura 3D
Modelo de Estructura Química Interactiva





Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
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.

9 results found

Lot NumberCertificate TypeFechaArticulo
D2601391Certificate of AnalysisMar 16, 2026 E156377
D2601403Certificate of AnalysisMar 16, 2026 E156377
F2530218Certificate of AnalysisJun 16, 2025 E156377
F2530240Certificate of AnalysisJun 16, 2025 E156377
F2530241Certificate of AnalysisJun 16, 2025 E156377
C2327038Certificate of AnalysisDec 01, 2022 E156377
C2327053Certificate of AnalysisDec 01, 2022 E156377
J2219556Certificate of AnalysisSep 15, 2022 E156377
J2219549Certificate of AnalysisSep 15, 2022 E156377
Propiedades químicas y físicas
SensibilidadAir Sensitive
Índice de refracción1.5
Punto de inflamación (°C)71 °C
Punto de ebullición (°C)76 °C/15 mmHg
Peso molecular136.190 g/mol
XLogP31.400
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count1
Exact Mass136.1 Da
Monoisotopic Mass136.1 Da
Topological Polar Surface Area25.800 Ų
Heavy Atom Count10
Formal Charge0
Complexity103.000
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
Citations of This Product
Referencias
1. Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong.  (2023)  Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.  Food Chemistry-X,      [PMID:38144725] [10.1016/j.fochx.2023.100997]
2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen.  (2023)  Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2023.105196]
3. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li.  (2022)  Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2022.104879]
4. 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]
5. Huan Liu, Yuping Zhang, Hengbin Ji, Junke Li, Qianli Ma, Nazimah Hamid, Jiangtao Xing, Peng Gao, Pi Li, Jianxun Li, Qianqian Li.  (2024)  A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology.  FOOD CHEMISTRY,      [PMID:39182334] [10.1016/j.foodchem.2024.140948]
6. 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]
7. 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]
8. 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]
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. Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li.  (2025)  Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS.  Food Chemistry-X,      [PMID:41211150] [10.1016/j.fochx.2025.103163]
11. 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]
12. 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]
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