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Catalog Number:
34438
CAS Number:
24683-00-9
2-Isobutyl-3-methoxypyrazine
Grade:
meets FG specifications, KOSHER, FEMA 3132
Purity:
99 - 100% (GC)
Hazmat
Documents
$68.20 /1G
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Product Information
CAS Number
24683-00-9
Purity
99 - 100% (GC)
Grade
meets FG specifications, KOSHER, FEMA 3132
Molecular Formula
C9H14N2O
Molecular Weight
0
MDL Number
MFCD00006128
PubChem ID
32594
Appearance
Colorless to pale yellow liquid
Boiling Point
213 - 215 °C
Conditions
Store at RT
General Information
CAS Number
24683-00-9
Purity
99 - 100% (GC)
Grade
meets FG specifications, KOSHER, FEMA 3132
Molecular Formula
C9H14N2O
Molecular Weight
0
MDL Number
MFCD00006128
PubChem ID
32594
Appearance
Colorless to pale yellow liquid
Boiling Point
213 - 215 °C
Conditions
Store at RT
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
Yes
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

2-Isobutyl-3-methoxypyrazine is widely utilized in research focused on:

  • Flavor and Aroma Enhancement: This compound is commonly used in the food and beverage industry to impart a distinctive bell pepper and green note in products like wines and certain foods, enhancing their overall sensory profile.
  • Fragrance Development: In the cosmetics and personal care sector, it serves as a key ingredient in perfumes and scented products, providing a unique and appealing scent that can differentiate brands in a competitive market.
  • Agricultural Applications: It can be used in agricultural research to study plant signaling and interactions, particularly in understanding how certain compounds affect pest resistance and plant health.
  • Research in Sensory Science: This chemical is valuable in sensory research, helping scientists understand how different compounds influence human perception of taste and smell, which can lead to improved product formulations.
  • Flavor Chemistry Studies: It is utilized in academic and industrial research to explore the chemical pathways of flavor development in various food products, contributing to advancements in food science.

Citations