2-ethyl-6-methyl pyrazine

Full Material List
N/A

Identifiers

FEMA 3919
CAS 13925-03-6
EINECS 237-692-0
Synonyms
  • 2- ethyl-6-methyl pyrazine natural
  • 2- ethyl-6-methyl-1,4-diazine
  • 2- ethyl-6-methylpyrazine
  • 2- ethyl-6-methylpyrazine natural
  • 6- methyl-2-ethyl pyrazine
  • 2- methyl-6-ethyl pyrazine
  • 2- methyl-6-ethylpyrazine
  • pyrazine, 2-ethyl-6-methyl-
JECFA Food Flavoring 769
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.114 2-ethyl-6-methylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII A9BL9OKQ7T
CoE Number 11331
XlogP3-AA N/A
Molecular Weight 122.1707
Molecular Formula C7 H10 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: potato roasted potato
  • Odor Description:at 0.10 % in dipropylene glycol. roasted potato
Odor potato
roasted, potato,
Flavor nutty
roasted, hazelnut, nutty,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00 sum of isomers
Specific Gravity 0.96700 to 0.98000 @ 25.00 °C.
Lbs/Gal (est) 8.046 to 8.155
Refractive Index 1.48700 to 1.49700 @ 20.00 °C.
Melting Point N/A
Boiling Point 170.00 to 171.00 °C. @ 760.00 mm Hg
Flash Point 145.00 °F. TCC ( 62.78 °C. )
Acid Value N/A
Vapor Pressure 1.975000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.197 (est)
Soluble In
  • alcohol
  • water
  • water, 4903 mg/L @ 25 °C (est)
Occurrence
  • barley
  • cocoa butter
  • coffee
  • lavender oil spike spain @ 0.112%
  • peanut roasted peanut
  • tea leaf