3,5(6)-cocoa pyrazine

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

Identifiers

FEMA 3149
CAS 55031-15-7
EINECS N/A
Synonyms
  • 3,5(6)- dimethyl-2-ethyl pyrazine mixture
  • 3,(5- or 6)- dimethyl-2-ethylpyrazine
  • 3,5(6)- dimethyl-2-ethylpyrazine mixture
  • ethyl dimethyl pyrazine natural
  • ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-methyl-(3,5 or 6)-methoxypyrazine (13%)
  • ethyl-3,(5 or 6)-dimethyl pyrazine
  • ethyl-3,(5 or 6)-dimethylpyrazine
  • 2- ethyl-3,(5 or 6)-dimethylpyrazine
  • 2- ethyl-3,5-dimethylpyrazine; 3-ethyl-2,5-dimethylpyrazine
  • 2- ethyl-3,5(6)-dimethyl pyrazine
  • 2- ethyl-3,5(6)-dimethyl pyrazine mixture
  • 2- ethyl-3,5(6)-dimethylpyrazine
  • 2- ethyl-3,5(6)-dimethylpyrazine mixture
  • 2- ethyl-3,5{6}-dimethyl pyrazine
  • 2 ethyl-3(5 or 6) dimethylpyrazine
  • 2- ethyl-3(5 or 6)-dimethylpyrazine
  • 2- ethyl-3(5/6)-dimethylpyrazine
  • pyrazine, 2-ethyl-3, 5(6)-dimethyl
JECFA Food Flavoring 789
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.100 3,(5- or 6)-dimethyl-2-ethylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII 1D80F4PE6E
CoE Number 727
XlogP3-AA N/A
Molecular Weight 272.39528
Molecular Formula C16 H24 N4

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty Odor Strength:high ,recommend smelling in a 1.00 % solution or less
  • Substantivity:5 hour(s) at 100.00 %
  • nutty nut skin hazelnut peanut chocolate roasted
  • Odor Description:at 1.00 % in dipropylene glycol. nutty nut skin hazelnut peanut chocolate roastedLuebke, William tgsc, (2009)
  • Odor sample from: Kingchem Laboratories Inc.
  • nut skin brown sweet musty peanut roasted peanut
  • Odor Description:Nut skin, brown, sweet, musty, with a slightly roasted peanut shell nuanceMosciano, Gerard P&F 17, No. 3, 57, (1992)
Odor nutty
nutty, nut, skin, hazelnut, peanut, chocolate, roasted, brown, sweet, musty
Flavor nutty
peanut, nut, skin, brown, hazelnut, roasted, coffee, chocolate,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.96500 @ 25.00 °C.
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 64.00 to 66.00 °C. @ 8.00 mm Hg
Boiling Point 180.00 to 182.00 °C. @ 760.00 mm Hg
Flash Point 157.00 °F. TCC ( 69.44 °C. )
Acid Value N/A
Vapor Pressure N/A
Vapor Density 4.6 ( Air = 1 )
logP (o/w) N/A
Soluble In
  • water
  • stable in most media
Occurrence
  • asparagus
  • cocoa
  • coffee
  • filbert
  • meat
  • peanut
  • popcorn
  • potato baked potato
  • rum
  • shrimp
  • soy products
  • tea
  • tobacco burley tobacco
  • tobacco virginia tobacco
  • whiskey