ethyl dimethyl pyrazine

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

Identifiers

FEMA 4434
CAS 15707-34-3
EINECS N/A
Synonyms
  • 2,3- dimethyl-5-ethyl pyrazine
  • 2,3- dimethyl-5-ethyl pyrazine natural 5% in ethyl alcohol
  • 2,3- dimethyl-5-ethylpyrazine
  • ethyl dimethyl pyrazine natural
  • 5- ethyl-2,3-dimethyl pyrazine
  • 5- ethyl-2,3-dimethyl-pyrazine
  • 5- ethyl-2,3-dimethylpyrazine
  • 2- ethyl-5,6-dimethyl pyrazine
  • 2- ethyl-5,6-dimethylpyrazine
  • pyrazine, 5-ethyl-2,3-dimethyl-
JECFA Food Flavoring 2126
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.170 5-ethyl-2,3-dimethylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII 6496XCH56Q
CoE Number N/A
XlogP3-AA 1.40 (est)
Molecular Weight 136.19764
Molecular Formula C8 H12 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: burnt burnt popcorn roasted cocoa
  • Odor Description:at 0.10 % in propylene glycol. burnt popcorn roasted cocoa
  • Odor and/or flavor descriptions from others (if found).
Odor burnt
burnt, popcorn, roasted, cocoa,
Flavor N/A

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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 0.94400 to 0.98200 @ 20.00 °C.
Lbs/Gal (est) 7.864 to 8.181
Refractive Index 1.49400 to 1.50200 @ 20.00 °C.
Melting Point N/A
Boiling Point 190.00 to 191.00 °C. @ 760.00 mm Hg
Flash Point 159.00 °F. TCC ( 70.56 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.740000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.457 (est)
Soluble In
  • alcohol
  • water, 1473 mg/L @ 25 °C (est)
  • water
Occurrence
  • cocoa bean roasted - up to 0.2 mg/kg
  • coconut - up to 4 mg/kg
  • coffee roasted coffee - 10 mg/kg
  • freesia refracta var. armstrongii
  • lamb fat
  • malt - up to 0.01 mg/kg
  • pepper bell pepper fruit
  • pork
  • potato chip - 0.3 mg/kg
  • sesame seed oil
  • zizania aquatica