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| | 5,6,7,8-Tetrahydroquinoxaline Basic information |
| Product Name: | 5,6,7,8-Tetrahydroquinoxaline | | Synonyms: | Quinoxaline, 5,6,7,8-tetrahydro-;FEMA 3321;FEMA NUMBER 3321;5,6,7,8-tetrahydro-quinoxalin;5,6,7,8-TETRAHYDROQUINOXALINE;5,6,7,8-Tetrahydroquioxaline;5 6 7 8-TETRAHYDROQUINOXALINE 97+%;5,6,7,8-Tetrahydroquinoxaline,99% | | CAS: | 34413-35-9 | | MF: | C8H10N2 | | MW: | 134.18 | | EINECS: | 252-002-8 | | Product Categories: | Pyrazine compounds;Flavor | | Mol File: | 34413-35-9.mol |  |
| | 5,6,7,8-Tetrahydroquinoxaline Chemical Properties |
| Boiling point | 85 °C3 mm Hg(lit.) | | density | 1.061 g/mL at 25 °C(lit.) | | FEMA | | | refractive index | n20/D 1.542(lit.) | | Fp | 195 °F | | storage temp. | Sealed in dry,Room Temperature | | pka | 2.24±0.20(Predicted) | | form | clear liquid | | Specific Gravity | 1.1334 | | color | Colorless to Yellow to Green | | Odor | at 0.10 % in dipropylene glycol. musty nut roasted bean cereal corn chip cheese | | Odor Type | nutty | | Water Solubility | slightly soluble | | JECFA Number | 952 | | BRN | 957053 | | LogP | 1.41 | | CAS DataBase Reference | 34413-35-9(CAS DataBase Reference) | | NIST Chemistry Reference | | | EPA Substance Registry System | |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-24/25-36 | | WGK Germany | 3 | | TSCA | Yes | | HS Code | 29339900 |
| | 5,6,7,8-Tetrahydroquinoxaline Usage And Synthesis |
| Chemical Properties | CLEAR VERY SLIGHTLY YELLOW LIQUID | | Occurrence | Reported found in cocoa, coffee, wheat bread, fried cured pork, pork liver, cocoa, coffee, roasted filbert, roasted peanut and roasted sesame seeds. | | Preparation | By condensation of alicyclic α, β-diketone with an α, β-diamine; condensation of an acyclic α, β-diamine with an α, β-dicarbonyl. | | Definition | ChEBI: 5,6,7,8-Tetrahydroquinoxaline is a member of pyrazines. | | Aroma threshold values | Aroma characteristics at 1.0%: nutty roasted corn chip, peanut, hazelnut, toasted coconut, coffee, graham cracker, popcorn, toasted and roasted grain. | | Taste threshold values | Taste characteristics from 5 to 10 ppm: roasted nutty, corn and popcorn, toasted grain and corn chip, taco fatty, basmati rice, hazelnut and roasted coffee-like. Taste characteristics at 10 ppm: nutty, musty, corn taco and popcorn-like. |
| | 5,6,7,8-Tetrahydroquinoxaline Preparation Products And Raw materials |
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