3,5-cocoa pyrazine

3,5-cocoa pyrazine

Full Material List

2-ethyl-3,5-dimethylpyrazine

Identifiers

FEMA	3150
CAS	13925-07-0
EINECS	237-694-1
Synonyms	3,5- cocoa pyrazine 3,5- dimethyl-2-ethylpyrazine 2,6- dimethyl-3-ethyl pyrazine 2,6- dimethyl-3-ethylpyrazine 3- ethyl-2,6-dimethyl pyrazine 3- ethyl-2,6-dimethylpyrazine 2- ethyl-3,5-dimethyl pyrazine 2- ethyl-3,5-dimethyl-pyrazine 2- ethyl-3,5-dimethylpyrazine pyrazine, 2-ethyl-3,5-dimethyl- pyrazine, 2,6-dimethyl-3-ethyl- pyrazine, 3,5-dimethyl-2-ethyl-
JECFA Food Flavoring	776
JECFA Food Additive	N/A
DG SANTE Food Flavourings	14.024 2-ethyl-3,5-dimethylpyrazine
DG SANTE Food Contact Materials	N/A
FDA UNII	R182EY5L8C
CoE Number	727
XlogP3-AA	1.50 (est)
Molecular Weight	136.19764
Molecular Formula	C8 H12 N2

Organoleptic

Organoleptic Notes	1. Odor Type: nutty burnt almond roasted nutty coffee Odor Description:at 0.10 % in dipropylene glycol. burnt almonds roasted nuts coffee peanut nutty caramellic coffee musty cocoa roasted Odor Description:Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roastedMosciano, Gerard P&F 22, No. 5, 67, (1997)
Odor	nutty burnt, almond, roasted, nutty, coffee, peanut, caramellic, musty, cocoa
Flavor	nutty sweet, nutty, caramellic, coffee, corn, cocoa, potato,

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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	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	180.00 to 182.00 Â°C. @ 760.00 mm Hg
Flash Point	156.00 Â°F. TCC ( 68.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.814000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.457 (est)
Soluble In	alcohol water water, 1473 mg/L @ 25 °C (est)
Occurrence	barley roasted barley chicory root coffee lavender oil spike spain @ 0.019% peanut roasted peanut potato rice cakes rum tea leaf whiskey