5-METHYLQUINOXALINE

5-METHYLQUINOXALINE Basic information
Product Name:5-METHYLQUINOXALINE
Synonyms:FEMA 3203;FEMA NUMBER 3203;5-methyl-quinoxalin;5(6)-METHYLQUINOXALINE MIXTURE;5 AND 6-METHYLQUINOXALINE;5-METHYLQUINOXALINE;5-METHYLQUINOXALINE 99+%;5-METHYLQUINOXOLINE
CAS:13708-12-8
MF:C9H8N2
MW:144.17
EINECS:237-246-5
Product Categories:Flavors and Fragrances;M-N;Building Blocks;Heterocyclic Building Blocks;Quinoxalines;Alphabetical Listings;Flavor
Mol File:13708-12-8.mol
5-METHYLQUINOXALINE Structure
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
pka1.40±0.30(Predicted)
form neat
Specific Gravity1.112
color Light yellow to Yellow to Orange
Odorat 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt
Odor Typenutty
JECFA Number798
InChIKeyCQLOYHZZZCWHSG-UHFFFAOYSA-N
LogP1.76
CAS DataBase Reference13708-12-8(CAS DataBase Reference)
EPA Substance Registry SystemQuinoxaline, 5-methyl- (13708-12-8)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 26-36
WGK Germany 3
Hazard Note Irritant
TSCA Yes
HS Code 29339900
MSDS Information
ProviderLanguage
ACROSEnglish
SigmaAldrichEnglish
ALFAEnglish
5-METHYLQUINOXALINE Usage And Synthesis
Description5-Methylquinoxaline has a burnt, roasted, nutty, roasted com, coffee odor.
Chemical PropertiesAmber liquid
Chemical Properties5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor
OccurrenceReported found in coffee and roasted almonds
Uses5-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.
DefinitionChEBI: A quinoxaline derivative in which the quinoxaline (1,4-naphthyridine) skeleton is substituted at C-5 with a methyl group.
Taste threshold valuesTaste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance.
General Description5-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

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