2,3,5,6-Tetramethylpyrazine
Aroma Chemical CAS 1124-11-4
A roasted nutty note with a chocolate and coffee character and a soft cocoa facet. Musty and natural, it adds a burnt gourmand depth in traces.
Odor profile
| Descriptor 1 | Gourmand |
| Descriptor 2 | Nutty |
| Descriptor 3 | Coffee |
Identification
| CAS Number | 1124-11-4 |
| INCI Name | Tetramethylpyrazine |
| Category | Aroma Chemical |
| Formula | C8H12N2 |
| Mol. Weight | 136.19 |
| IUPAC Name | 2,3,5,6-tetramethylpyrazine |
| InChIKey | FINHMKGKINIASC-UHFFFAOYSA-N |
Synonyms
chuanxingzine, ligustrazine, pyrazine, 2,3,5,6- tetramethyl, pyrazine, 2,3,5,6-tetramethyl-, 2,3,5,6-tetra methyl pyrazine, 2,3,5,6-tetramethyl pyrazine, 2,3,5,6-tetramethyl pyrazine (natural), 2,3,5,6-tetramethyl pyrazine FCC, tetramethyl pyrazine natural, 2,3,5,6-tetramethyl pyrazine natural, 2,3,5,6-tetramethyl pyrazine, natural, tetramethylpyrazine, 2, 3, 5, 6 tetramethylpyrazine, nat.2,3,5,6-tetramethylpyrazine, 2,3,5,6-tetramethylpyrazine natural, synthetic, 2,3,5,6-tetramethylpyrazines natural, tetrapyrazine, 2,3,5,6-tetramethylpyrazine
Physical and chemical data
| Boiling Point | 190.00 °C |
| Melting Point | 85.00 °C |
| Vapor Pressure | 0.671000 mmHg @ 25.00 C. (est) |
| LogP | 1.280 |
| Solubility | alcohol; fixed oils; propylene glycol |
| Appearance | white crystals |
All figures on this page are guide values collected from public reference works and supplier declarations. They differ between batches, origins and qualities. The data sheet of your own supplier is always the authoritative document for the material you actually use.