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DIMETHYL-2,3 PYRAZINE
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  • SKU: AC-0349 | E1 - CLASS : 3
  • Availability: Out of stock
GOURMAND

LIQUID

DIMETHYL-2,3 PYRAZINE

$11.49


DIMETHYL-2,3 PYRAZINE of the gourmand odor family is a top note. Smelled at 100%, this synthetic aroma chemical with high odor strength has nutty, nut, skin, cocoa, peanut butter, coffee, walnut, caramel, roasted perfume (fragrance) nuances, and can last more than 3 hours on a scent strip.


TOP PERFUME NOTE

ODOR FAMILY: Gourmand

PHYSICAL PROPERTIES

AKA NAMES: 2,3-dimethylpyrazine
CAS #: 5910-89-4
FEMA #: 3271
CHEMICAL NAME: 2,3-dimethylpyrazine
APPEARANCE: Clear or clear yellow liquid.

ODOR PROPERTIES

ODOR CHARACTERISTICS: Nutty, nut, skin, cocoa, peanut butter, coffee, walnut, caramel, roasted.
ODOR STRENGTH: High
ODOR LONGEVITY: 3+ hours at 100.00 % (on a scent strip).
SAFETY IN USE: Not restricted as such according to the Standards of the International Fragrance Association (IFRA) (up to and including the 49th amendment).
SUGGESTED USE: Up to 0.0500% in the fragrance concentrate.



DOCUMENTS

SDS
COO
COA
IFRA STATEMENT
EU ALLERGEN REPORT
OTHER DOCUMENTS

SUPPLIER:
VIGON
LOT #: 3933JA
DATE RECEIVED: 07/06/2020
HARMONIZED CODE: 2933.99.8290

SHIPPING

UN: 1993
CLASS: 3
IATA: Dangerous Goods - Maximum weight 30g per bottle
DOT: Non-Dangerous Goods - USA Only

CHEMICAL PROPERTIES

CHEMICAL FORMULA: C6 H8 N2
MOLECULAR WEIGHT: 108.14
FLASH POINT: 130.0 °F (54.4 °C)
SHELF LIFE: 12 months or longer if stored properly.
STORAGE: Store in a cool, dry place in a tightly sealed container, protected from heat and light.
SOLUBILITY: Soluble in : Alcohol,ether, water, 3.816e+004 mg/L @ 25 °C (est) | Insoluble in : Water
STABILITY: Non-discoloring in most media, stable in most media
HALAL : Yes
GMO: Not derived from or produced using genetically modified organisms or their derivatives.
VEGAN/ NON VEGAN: Vegan
ASSAY / PURITY: (BY GC) 99.86%

Creating Perfume will not be held liable for any misinformation provided on this sheet. It is YOUR responsibility to do your due diligence by researching the information provided.

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