2-sec-butyl-3-methoxypyrazine

Full Material List
2-butan-2-yl-3-methoxypyrazine

Identifiers

FEMA 3433
CAS 24168-70-5
EINECS 246-050-9
Synonyms
  • asparagus pyrazine
  • 2- butan-2-yl-3-methoxypyrazine
  • 2-( butan-2-yl)-3-methoxypyrazine
  • 3-sec- butyl-2-methoxypyrazine
  • 3-tert- butyl-2-methoxypyrazine
  • 2-sec- butyl-3-methoxy-pyrazine
  • 2-sec- butyl-3(5/6)-methoxypyrazine
  • 2-(2- butyl)-3-methoxypyrazine
  • 2-(sec- butyl)-3-methoxypyrazine
  • 2- methoxy 3 sec butyl pyrazine
  • 2 methoxy 3 secbutyl pyrazine
  • 2- methoxy-3-(1-methyl propyl) pyrazine
  • 2- methoxy-3-(1-methylpropyl)pyrazine
  • 2- methoxy-3-(methylpropyl)pyrazine
  • 2- methoxy-3-sec-butyl pyrazine
  • 2- methoxy-3-sec-butylpyrazine
  • 2- methoxy-3-secbutyl pyrazine
  • 2- methoxy-3-secbutylpyrazine
  • 2-(1- methylpropyl)-3-methoxypyrazine
  • pyrazine, 2-methoxy-3-(1-methylpropyl)-
  • pyrazine, 2-s-butyl-3-methoxy-
  • pyrazine, 2-sec-butyl-3-methoxy-
JECFA Food Flavoring 791
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.062 2-(sec-butyl)-3-methoxypyrazine
DG SANTE Food Contact Materials N/A
FDA UNII 62UR370ONE
CoE Number 11300
XlogP3-AA N/A
Molecular Weight 166.22378
Molecular Formula C9 H14 N2 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green musty pea green pea galbanum pepper bell pepper
  • Odor Description:at 0.10 % in dipropylene glycol. musty green pea galbanum bell pepper
  • musty green vegetable nutty peppery potato
  • Odor Description:at 1.00 %. Musty, green, vegetative, nutty, peppery and potato-likeMosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor green
musty, pea, green, galbanum, pepper, bell, vegetable, nutty, peppery, potato
Flavor vegetable
musty, vegetable, potato, galbanum, fishy, earthy,

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2 METHOXY 3 SEC BUTYL PYRAZINE • 4016

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.99800 to 1.00800 @ 25.00 °C.
Lbs/Gal (est) 8.304 to 8.388
Refractive Index 1.48600 to 1.49600 @ 20.00 °C.
Melting Point N/A
Boiling Point 218.00 to 219.00 °C. @ 760.00 mm Hg
Flash Point 171.00 °F. TCC ( 77.22 °C. )
Acid Value N/A
Vapor Pressure 0.100000 mmHg @ 25.00 °C. (est)
Vapor Density 5.7 ( Air = 1 )
logP (o/w) 2.924 (est)
Soluble In
  • alcohol
  • water, 229.6 mg/L @ 25 °C (est)
  • water
  • stable in most media
Occurrence
  • asparagus
  • beet root
  • carrot
  • carrot root
  • celery
  • cheese @ 0.05 ± 0.03 µg%
  • coffee
  • cucumber
  • fenugreek seed
  • galbanum oil
  • ginger
  • hyacinthus orientalis absolute @ trace%
  • hyacinthus orientalis absolute @ trace%
  • krill
  • parsnip
  • pea
  • pea green pea
  • pepper bell pepper fruit
  • pumpkin
  • sherry
  • wine white wine