2, 3-Dimethylpyrazine

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MOQ : 1 Kilograms

2, 3-Dimethylpyrazine Specification

Usage
2,5-Dimethylpyrazine is used as flavor additive and odorant in foods such as cereals and products such as cigarettes. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. The chemical formula is C6H8N2.

Appearance
white to yellow crystals

Purity
98%

Molecular Weight
108.14 Grams (g)

Molecular Formula
C6H8N2

2, 3-Dimethylpyrazine Trade Information

Minimum Order Quantity
1 Kilograms

Payment Terms
Cash Advance (CA), Cash in Advance (CID)

Supply Ability
500 Kilograms Per Month

Delivery Time
3-4 Week

Sample Available
Yes

Sample Policy
Sample costs shipping and taxes has to be paid by the buyer

Main Export Market(s)
Australia, North America, South America, Eastern Europe, Middle East, Western Europe, Asia, Central America, Africa

Main Domestic Market
All India

About 2, 3-Dimethylpyrazine

2,3-Dimethylpyrazine analytical reference material CAS Number 5910-89-4 Empirical Formula (Hill Notation) C6H8N2 Molecular Weight 108.14 grade analytical reference material analytical standard assay 98.0% (qNMR) 98.5% (GC) shelf life limited shelf life, expiry date on the label impurities 0.5% water refractive index n20/D 1.505-1.509 n20/D 1.507(lit.) bp 156C(lit.) density 1.011g/mLat 25C(lit.)

FAQs of 2, 3-Dimethylpyrazine:

Q: What is the molecular formula of 2, 3-Dimethylpyrazine?

A: The molecular formula of 2, 3-Dimethylpyrazine is C6H8N2.

Q: What is the purity level of 2, 3-Dimethylpyrazine?

A: The purity level of 2, 3-Dimethylpyrazine is 98%.

Q: What does 2, 3-Dimethylpyrazine look like?

A: 2, 3-Dimethylpyrazine appears as white to yellow crystals.

Q: What is the molecular weight of 2, 3-Dimethylpyrazine?

A: The molecular weight of 2, 3-Dimethylpyrazine is 108.14 grams (g).

Q: What is the primary usage of 2, 3-Dimethylpyrazine?

A: 2, 3-Dimethylpyrazine is used as a flavor additive and odorant in foods such as cereals and products like cigarettes. It naturally occurs in various foods such as asparagus, black or green tea, malt, squid, Swiss cheeses, and wheat bread.

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