3,6-cocoa pyrazine

Full Material List
3-ethyl-2,5-dimethylpyrazine

Identifiers

FEMA 3149
CAS 13360-65-1
EINECS 236-417-1
Synonyms
  • 3,6- cocoa pyrazine
  • 2,5- dimethyl-3-ethyl pyrazine
  • 2,5- dimethyl-3-ethylpyrazine
  • 3- ethyl-2,5-dimethyl pyrazine
  • 3- ethyl-2,5-dimethyl-pyrazine
  • 3- ethyl-2,5-dimethylpyrazine
  • 2- ethyl-3,-dimethylpyrazine
  • pyrazine, 2,5-dimethyl-3-ethyl-
  • pyrazine, 3-ethyl-2,5-dimethyl-
JECFA Food Flavoring 775
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.111 3-ethyl-2,5-dimethylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII G2FB13VLOG
CoE Number 727
XlogP3-AA 1.50 (est)
Molecular Weight 136.19764
Molecular Formula C8 H12 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty potato cocoa roasted nutty
  • Odor Description:at 0.01 % in propylene glycol. potato cocoa roasted nutty
Odor nutty
potato, cocoa, roasted, nutty,
Flavor nutty
hazelnut, nutty,

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow to yellow clear liquid (est)
Assay 97.00 to 100.00 sum of isomers
Specific Gravity 1.03400 to 1.04100 @ 25.00 °C.
Lbs/Gal (est) 8.604 to 8.662
Refractive Index 1.49300 to 1.49700 @ 20.00 °C.
Melting Point N/A
Boiling Point 180.50 °C. @ 760.00 mm Hg
Flash Point 157.00 °F. TCC ( 69.44 °C. )
Acid Value N/A
Vapor Pressure 1.212000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.07
Soluble In
  • alcohol
  • water, 1473 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef - up to 0.013 mg/kg
  • beer - up to 0.02 mg/kg
  • chicory root oil @ 0.009%
  • cocoa - up to 2.8 mg/kg
  • coffee - up to 2.2 mg/kg
  • garlic bulb
  • malt - up to 0.4 mg/kg
  • maze - up to 0.013 mg/kg
  • peanut - 0.1 mg/kg
  • pork - up to 12.5 mg/kg
  • potato chip - 2.2 mg/kg
  • rum - 0.2 mg/kg
  • shrimp - up to 0.3 mg/kg
  • soybean - up to 0.3 mg/kg
  • tea - 0.2 mg/kg
  • tea leaf