2,6-Dimethylpyrazine - ≥98%(GC) , CAS No.108-50-9

CAS: 108-50-9 Cat. No.: D154789 Molecular Weight: 108.14 Beilstein Registry Number: 23,97 EC Number: 203-589-4
AVAILABLE TO ORDER
GRADE & PURITY ≥98%(GC)
Synonyms
2,6-Dimethyl-1,4-diazine | N77Q72C9I3 | EINECS 203-589-4 | InChI=1/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H | AMY23200 | SCHEMBL7120213 | 2,6-Dimethylpyrazine, natural (US), >=90% | 2,6DMP | CCRIS 2930 | Q27161978 | AKOS006220715 | 2,6 dimethylpyrazine | 2,6-
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice
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5g
D154789-5g
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D154789-10g
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$20.90
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100g
D154789-100g
2

$47.90

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500g
D154789-500g
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Why this grade

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

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Storage & shipping

Store at 2-8°C,Argon charged Ships Wet ice 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 32 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Synonyms
2, 6-Dimethyl-1, 4-diazine | N77Q72C9I3 | EINECS 203-589-4 | InChI=1/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H, 1-2H | AMY23200 | SCHEMBL7120213 | 2, 6-Dimethylpyrazine, natural (US), >=90% | 2, 6DMP | CCRIS 2930 | Q27161978 | AKOS006220715 | 2, 6 dimethylpyrazine | 2, 6-
Specifications & Purity
≥98%(GC)
Storage
Store at 2-8°C, Argon charged
Shipped In
Wet ice
This product requires cold chain shipping. Ground and other economy services are not available.
Purity
≥98%(GC)
Names and Identifiers
Canonical SmilesCC1=CN=CC(=N1)C
IUPAC Name2,6-dimethylpyrazine
InChIKeyHJFZAYHYIWGLNL-UHFFFAOYSA-N
INCHI1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
Isomeric SMILES CC1=CN=CC(=N1)C
WGK Germany 3
RTECS UQ2975000
UN Number 1325
Packing Group II
Molecular Weight 108.14
Beilstein 23,97
Reaxy-Rn 1726
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1726&ln=

Documentation

📋 Safety Data Sheet (SDS)

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

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✅ Certificate of Analysis (COA)

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

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📊 Datasheet

Quick-reference summary of product specifications and applications.

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🔬 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





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.

15 results found

Lot NumberCertificate TypeDateItem
A2614108Certificate of AnalysisJan 24, 2026 D154789
K2126038Certificate of AnalysisSep 08, 2025 D154789
H2512145Certificate of AnalysisAug 23, 2025 D154789
G2416219Certificate of AnalysisApr 28, 2024 D154789
G2416220Certificate of AnalysisApr 28, 2024 D154789
J2227488Certificate of AnalysisSep 27, 2022 D154789
I2511139Certificate of AnalysisSep 27, 2022 D154789
J2227448Certificate of AnalysisSep 27, 2022 D154789
J2227449Certificate of AnalysisSep 27, 2022 D154789
J2227453Certificate of AnalysisSep 27, 2022 D154789
J2227454Certificate of AnalysisSep 27, 2022 D154789
K2421050Certificate of AnalysisSep 27, 2022 D154789
G2325029Certificate of AnalysisNov 05, 2021 D154789
I2219417Certificate of AnalysisNov 05, 2021 D154789
K2422107Certificate of AnalysisNov 05, 2021 D154789

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Chemical and Physical Properties
SolubilityChloroform, Methanol (Slightly), Soluble in water
Sensitivityair sensitive
Flash Point(°F)127.4 °F
Flash Point(°C)53 °C
Boil Point(°C)155 °C
Melt Point(°C)37 °C
Molecular Weight108.140 g/mol
XLogP30.500
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count0
Exact Mass108.069 Da
Monoisotopic Mass108.069 Da
Topological Polar Surface Area25.800 Ų
Heavy Atom Count8
Formal Charge0
Complexity64.900
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. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu.  (2023)  Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors.  JOURNAL OF CHROMATOGRAPHY A,      [PMID:38070304] [10.1016/j.chroma.2023.464560]
2. 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]
3. 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]
4. 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]
5. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu.  (2023)  Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App.  FOOD CHEMISTRY,      [PMID:37979267] [10.1016/j.foodchem.2023.137980]
6. 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]
7. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu.  (2023)  Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:37574531] [10.1002/jsfa.12924]
8. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2023)  Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:36696632] [10.1021/acs.jafc.2c08360]
9. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu.  (2022)  Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction.  FOOD CHEMISTRY,      [PMID:36508869] [10.1016/j.foodchem.2022.135160]
10. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding.  (2022)  Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2022.114188]
11. 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]
12. Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang.  (2022)  Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2022.113993]
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding.  (2022)  Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2022.113598]
14. 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]
15. 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]
16. 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]
17. Rui Liu, Hengye Chen, Shuo Wang, Liuna Wei, Yongjie Yu, Wei Lan, Jian Yang, Lanping Guo, Haiyan Fu.  (2021)  Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  102  (1): (250-258).  [PMID:34091922] [10.1002/jsfa.11353]
18. Xiaoyan Ren, Renju Dou, Qin Wang, Kaixin Hu, Kaihua Su, Chen Liu, Lehui Lu.  (2025)  A Biocompatible Deep Eutectic Electrolyte Enables Ultra-Fast Charging in Lithium-Ion Batteries.  ADVANCED FUNCTIONAL MATERIALS,      [PMID:] [10.1002/adfm.202500464]
19. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan.  (2024)  Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics.  FOOD CHEMISTRY,      [PMID:39182338] [10.1016/j.foodchem.2024.140944]
20. 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]
21. Weifeng Sun, Jing Ding, Xiaoqing Ye, Xiaoqing Mei, Yu Chen, Yuhui Zheng, Changbo Peng, Zhenming Che, Yi Liu, Yuan Liu, Wenwu Ding.  (2025)  Enhancement of Doubanjiang-meju quality by Rotary-drum Fermenter under Unsteady Temperature Field: physicochemical properties, sensory and flavor compounds.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.117579]
22. Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou.  (2024)  Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests.  FOOD CHEMISTRY,      [PMID:38402765] [10.1016/j.foodchem.2024.138782]
23. Jingyao Li, Chengguo Sun, Mengli Zhang, Jing He, Zhanyu Shen, Lihua Geng, Liufeng Yuan, Shuo Wang, Chunling Wang.  (2024)  Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.103872]
24. 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]
25. Qi Zhou, Xiao Jia, Ying-Zheng Yao, Bei Wang, Chang-Qing Wei, Min Zhang, Fenghong Huang.  (2019)  Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:31529950] [10.1021/acs.jafc.9b05691]
26. Tong Zhou, Qingqing Chai, Man Zhang, Heping Cui, Ahmad Mohammad, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2025)  Role of exogenous xylose during its co-heating with alanine-xylose Amadori compound: Competitively promoting 2-furfural formation and limiting pyrazines generation.  FOOD CHEMISTRY,      [PMID:40393223] [10.1016/j.foodchem.2025.144764]
27. Zhanyu Shen, Fanghua Mo, Lei Wang, Yu Su, Huijing Han, Kaiyue Zheng, Chunling Wang.  (2025)  Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.106956]
28. Lei Shi, Shoupeng Wan, Peng Cheng, Qian Song, Yuan Liu, Jingyao Li, Min Xu, Pengbo Zheng, Zhijiang Zhou, Chunling Wang.  (2025)  Characterization of fragrant compounds in different origins of wheat paste from China.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118060]
29. Hong Liu, Xiaoqing Mei, Xiaoqing Ye, Yuan Liu, Yuhui Zheng, Yu Chen, Ziqi Xiao, Yusheng Xu, Jing Ding, Ping Liu, Min Xu, Weifeng Sun, Wenwu Ding.  (2025)  Metagenomics analysis reveals flavors formation and AFB1 metabolic network of doubanjiang-meju microbiota in rotary drum fermenter of Unsteady Temperature Field.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118649]
30. 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]
31. Qiqiong Ren, Pei Wang, Nan Zhang, Guojun Zhou, Xian-Ming Zhang.  (2025)  Multi-Level Waterproofing Strategy Toward an Ultra-Water-Stable 2D Luminescent Copper(I) Iodide: From Atomic-Level Passivation to Surface-Interface Hydrophobicity.  Small,      [PMID:41243647] [10.1002/smll.202513446]
32. Che Shen, Wenxi Qi, Yi Zhang, Ran Wang, Qi Jin, Kezhou Cai, Bo Wang, Dengyong Liu.  (2025)  Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS.  FOOD CHEMISTRY,      [PMID:41443075] [10.1016/j.foodchem.2025.147676]
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