Aluminum glycinate/dihydroxyaluminum aminoacetate

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

Formula: C5H9NO2 Formula weight: 115.13 Purity: 95% CAS Number: 54594-06-8 Harmonized Tariff Code:  2922.49

Formula: C5H9NO2 Formula weight: 115.13 Purity: 95% CAS Number: 54594-06-8 Harmonized Tariff Code:  2922.49

Formula: C5H9NO2 Formula weight: 115.13 Purity: 95% CAS Number: 195316-72-4 Harmonized Tariff Code:  2922.49

Formula: C5H9NO2 Formula weight: 115.13 Purity: 95% CAS Number: 195316-72-4 Harmonized Tariff Code:  2922.49

Other Notes Please note that Sigma-Aldrich provides this product to early discovery researchers as part of a collection of rare and unique chemicals. Sigma-Aldrich does not collect analytical data for this product.

2-Amino-N-isopropylbenzenesulfonamide.