2,3,5-Trimethylpyrazine / Trimethyl-Pyrazine CAS 14667-55-1 Purity > 99.0% (GC)
Shanghai Ruifu Chemical Co., Ltd. is the leading manufacturer and supplier of 2,3,5-Trimethylpyrazine (CAS: 14667-55-1) with high quality. We can provide COA, worldwide delivery, small and bulk quantities available. Please contact: alvin@ruifuchem.com
Tshuaj npe | 2,3,5-Trimethylpyrazine |
Synonyms | Trimethyl-Pyrazine;2,3,5-Trimethyl-Pyrazine |
CAS Nr | 14667-55-1 |
CAT Number | Qauv TSIS MUAJ: RF-PI2170 |
Tshuag xwm txheej | Hauv Tshuag, Muaj Peev Xwm Ntau Lawm 200mt / Xyoo |
Molecular Formula | C7H10N2 |
Molecular Luj | 122.17 Nws |
Boiling Point | 171.0 ~ 172.0 ℃ (lit.) |
rhiab heev | Huab cua Sensitive |
Cia Temp. | Inert cua, Chav Kub, Flammables Area |
tsw | Roasted tsw, Reminiscent ntawm kas fes thiab cocoa |
Hom | Ruifu Tshuaj |
Yam khoom | Specifications |
Qhov tshwm sim | Colorless to Pale Yellow Liquid |
Purity / Analysis Method | > 99.0% (GC) |
Refractive Index n20/D | 1.503-1.506 Nws |
Lub ntiajteb txawj nqus (20/20 ℃) | 0.978-0.980 Nws |
Heavy Metals (raws li Pb) | ≤10ppm |
Cov ntsiab lus arsenic (As) | ≤ 3ppm |
Tag nrho cov impurities | <1.00% |
Infrared Spectrum | Raws li tus qauv |
Proton NMR Spectrum | Raws li tus qauv |
Test Standard | Enterprise Standard |
Kev siv | Flavors thiab Fragrances;Khoom noj khoom haus ntxiv;Organic Intermediates |
Pob:Fluorinated Fwj, 25kg / Nruas, los yog raws li tus neeg yuav tsum tau muaj
Cia txias:Khaws rau hauv cov thawv ntim khoom ntawm qhov chaw txias thiab qhuav;Tiv thaiv los ntawm lub teeb thiab noo noo
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2,3,5-Trimethylpyrazine (CAS: 14667-55-1) tuaj yeem siv los ua cov khoom qab zib hauv kev lag luam khoom noj.2,3,5-Trimethylpyrazine yog ib qho tseem ceeb aroma compound ntawm tsaus chocolates txawv nyob rau hauv organoleptic zog.2,3,5-Trimethylpyrazine tuaj yeem siv dav hauv qhov tsw, tshuaj, reagent, tshuaj lom neeg kev lag luam, thiab ntxiv rau kev lag luam zaub mov thiab dej haus thiab lwm yam. Nws yog siv los npaj cov khoom qab zib xws li cocoa, chocolate thiab kib txiv ntoo.
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