|
| | 5-METHYLQUINOXALINE Basic information |
| | 5-METHYLQUINOXALINE Chemical Properties |
| Melting point | 20-21 °C (lit.) | | Boiling point | 120 °C/15 mmHg (lit.) | | density | 1.125 g/mL at 25 °C | | FEMA | 3203 | 5-METHYLQUINOXALINE | | refractive index | n20/D 1.62(lit.) | | Fp | >230 °F | | storage temp. | Sealed in dry,Room Temperature | | form | neat | | pka | 1.40±0.30(Predicted) | | color | Light yellow to Yellow to Orange | | Specific Gravity | 1.112 | | Odor | at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt | | Odor Type | nutty | | JECFA Number | 798 | | InChIKey | CQLOYHZZZCWHSG-UHFFFAOYSA-N | | LogP | 1.76 | | CAS DataBase Reference | 13708-12-8(CAS DataBase Reference) | | EPA Substance Registry System | Quinoxaline, 5-methyl- (13708-12-8) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 | | Hazard Note | Irritant | | TSCA | Yes | | HS Code | 29339900 |
| | 5-METHYLQUINOXALINE Usage And Synthesis |
| Description | 5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee
odor. | | Chemical Properties | 5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor | | Chemical Properties | Amber liquid | | Occurrence | Reported found in coffee and roasted almonds | | Uses | 5-Methylquinoxaline was used in the synthesis of 1,12-diphenyl-5-methyl-1,12,12a,12b-tetrahydrobis[1,2,4]triazolo[4,3-a:3′,4′-c]quinoxaline bis-cycloadducts. | | Definition | ChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group. | | Taste threshold values | Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance. | | General Description | 5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee. |
| | 5-METHYLQUINOXALINE Preparation Products And Raw materials |
|
