2-isobutyl-3-methoxypyrazine

Full Material List
2-methoxy-3-(2-methylpropyl)pyrazine

Identifiers

FEMA 3132
CAS 24683-00-9
EINECS 246-402-1
Synonyms
  • iso butyl methoxypyrazine
  • 2-iso butyl-2-methoxypyrazine
  • 3-iso butyl-2-methoxypyrazine
  • 2-iso butyl-3-methoxy pyrazine
  • galbanum pyrazine
  • 2- methoxy 3 iso butyl pyrazine
  • 2 methoxy 3 isobutylpyrazine (2-isobutyl-3-methoxypyrazine)
  • 2- methoxy 3-isobutyl pyrazine
  • 3- methoxy-2-isobutylpyrazine
  • 2- methoxy-3-(2-methyl propyl) pyrazine
  • 2- methoxy-3-(2-methylpropyl)pyrazine
  • 2- methoxy-3-isobutyl pyrazine
  • 2- methoxy-3-isobutyl pyrazine 1% DPG
  • 2- methoxy-3-isobutylpyrazine
  • 2- methoxy-3(6)-isobutyl pyrazine
  • 2-2- methyl propyl-3-methoxypyrazine
  • pyrazine, 2-isobutyl-3-methoxy-
  • pyrazine, 2-methoxy-3-(2-methylpropyl)-
  • pyrazine, 2-methoxy-3-isobutyl
JECFA Food Flavoring 792
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.043 2-isobutyl-3-methoxypyrazine
DG SANTE Food Contact Materials N/A
FDA UNII S327O0T12O
CoE Number 11338
XlogP3-AA 2.60 (est)
Molecular Weight 166.22378
Molecular Formula C9 H14 N2 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green pea green pea pepper bell pepper green galbanum
  • Odor Description:at 0.10 % in dipropylene glycol. green pea green bell pepper green pea galbanum
Odor green
pea, green, pepper, bell, galbanum,
Flavor green
green, pepper, bell, pea, galbanum,

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Suppliers

Advanced Biotech

2 METHOXY 3 ISOBUTYL PYRAZINE • 4015

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De Monchy Aromatics

2-Methoxy-3-Isobutyl Pyrazine • 800169

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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 0.99250 to 1.00250 @ 25.00 °C.
Lbs/Gal (est) 8.259 to 8.342
Refractive Index 1.48900 to 1.49700 @ 20.00 °C.
Melting Point N/A
Boiling Point 214.00 to 215.00 °C. @ 760.00 mm Hg
Flash Point 176.00 °F. TCC ( 80.00 °C. )
Acid Value N/A
Vapor Pressure 0.273000 mmHg @ 25.00 °C. (est)
Vapor Density 5.7 ( Air = 1 )
logP (o/w) 2.547 (est)
Soluble In
  • alcohol
  • water, 229.6 mg/L @ 25 °C (est)
  • stable in most media
Occurrence
  • bean green bean
  • capsicum
  • cayenne fruit
  • citrus nobilis lour. var. microcarpa hassk.
  • coffee
  • galbanum oil
  • grape stem
  • lettuce
  • parsnip root
  • pea green pea
  • pepper bell pepper fruit
  • potato products
  • spinach