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Home > products > Chemical Intermediates > 2-butan-2-yl-3-metho-xypyrazine CAS 24168-70-5

2-butan-2-yl-3-metho-xypyrazine CAS 24168-70-5

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Place of Origin: China

Brand Name: Sunshine

Certification: ISO,COA

Model Number: 24168-70-5

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Packaging Details: Plastic bottles, Plastic buckets

Delivery Time: 7-15 days

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2-butan-2-yl-3-metho-xypyrazine

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2-butan-2-yl-3-metho-xypyrazine CAS 24168-70-5

CAS NO::
24168-70-5
Appearance::
Colorless Liquid
Molecular Formula::
C9H14N2O
Molecular Weight::
166.22000
EINECS NO::
246-050-9
MDL NO::
MFCD00006136
CAS NO::
24168-70-5
Appearance::
Colorless Liquid
Molecular Formula::
C9H14N2O
Molecular Weight::
166.22000
EINECS NO::
246-050-9
MDL NO::
MFCD00006136
2-butan-2-yl-3-metho-xypyrazine CAS 24168-70-5

Product Description:

Product Name: 2-butan-2-yl-3-metho-xypyrazine CAS NO: 24168-70-5

 

 

Synonyms:

3-sec-butyl-2-metho-xypyrazine;

2-Metho-xy-3-(1-methylpropyl)pyrazine;

2-sec-Butyl-3-metho-xypyrazine;

 

 

Chemical & Physical Properties:

Appearance: Colorless liquid

Assay :≥97.0%

Density: 0.99

Boiling Point: 50℃1mm Hg(lit.)

Melting Point: 92-94℃

Flash Point: 77℃

Refractive Index: n20/D 1.492(lit.)

Vapor Pressure: 0.0995mmHg at 25℃

Stability: Stable at room temperature in closed containers under normal storage and handling conditions.

Storage Condition: Keep away from heat, sparks, and flame. Keep away from sources of ignition. Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances.

 

 

Safety Information:

Hazard Code: Xn

HS Code: 2933990090

WGK Germany: 3

Safety Statements: S26-S36/37/39

Risk Statements: R20/21/22; R36/37/38

 

 

A compound contents in musts and wines from Vitis vinifera variety Cabernet Sauvignon. GB 2760--1996 Food flavours provisionally permitted. Used for the preparation of coffee, cocoa, potato, mushroom and vegetable flavor. 2-butan-2-yl-3-metho-xypyrazine for vegetables, wine, baked goods, etc. 2-butan-2-yl-3-metho-xypyrazine used as cosmetic essence for daily use, with a delicate fragrance. It is formed by condensation of isoleucine amide with glyoxal and methylation with diazomethane.

 

 

 

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