2-acetyl-3-methyl pyrazine

Full Material List
1-(3-methylpyrazin-2-yl)ethanone

Identifiers

FEMA 3964
CAS 23787-80-6
EINECS 245-889-8
Synonyms
  • 2- acetyl-3-methylpyrazine
  • 2 acetyl-3-methylpyrazine
  • 2- acetyl-3-methylpyrazine >98.0%(GC)
  • 2- acetyl-3-methylpyrazine 98%
  • ethanone, 1-(3-methyl-2-pyrazinyl)-
  • 1- ethanone, 1-(3-methyl-2-pyrazinyl)-
  • ethanone, 1-(3-methylpyrazinyl)-
  • 1-(3- methyl pyrazinyl) ethan-1-one
  • 1-(3- methyl pyrazinyl) ethanone
  • 2- methyl-3-acetyl pyrazine
  • 2- methyl-3-acetylpyrazine
  • 1-(3- methylpyrazin-2-yl)ethan-1-one
  • 1-(3- methylpyrazin-2-yl)ethanone
  • 1-(3- methylpyrazinyl)ethan-1-one
  • pyrazine, 2-acetyl-3-methyl-
JECFA Food Flavoring 950
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.082 2-acetyl-3-methylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII 7U5TEW2Y2B
CoE Number 11296
XlogP3-AA N/A
Molecular Weight 136.15396
Molecular Formula C7 H8 N2 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty Odor Strength:high ,recommend smelling in a 0.10 % solution or less
  • Substantivity:25 hour(s) at 100.00 %
  • nutty nut flesh hazelnut roasted hazelnut grain toasted grain corn chip vegetable nut skin caramellic
  • Odor Description:at 0.10 % in dipropylene glycol. nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellicLuebke, William tgsc, (2017)
  • Odor sample from: Sigma-Aldrich
Odor nutty
nutty, nut, flesh, hazelnut, roasted, grain, toasted, corn, chip, vegetable, skin, caramellic,
Flavor nutty
nutty, nut, flesh, hazelnut, roasted, grain, toasted, potato, chip, baked, skin, vegetable,

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Suppliers

Vigon International

ACETYL-2 3-METHYL PYRAZINE NATURAL • 514055

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2-ACETYL-3-METHYLPYRAZINE • 441A140000

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Properties

Food Chemicals Codex Listed No
Appearance colorless to yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.11400 to 1.11800 @ 25.00 °C.
Lbs/Gal (est) 9.270 to 9.303
Refractive Index 1.52000 to 1.52400 @ 20.00 °C.
Melting Point N/A
Boiling Point 265.00 to 266.00 °C. @ 760.00 mm Hg
Flash Point 176.00 °F. TCC ( 80.00 °C. )
Acid Value N/A
Vapor Pressure 0.105000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) -0.484 (est)
Soluble In
  • alcohol
  • water, 6.241e+004 mg/L @ 25 °C (est)
  • water
  • stable in most media
Occurrence
  • clam
  • cocoa
  • coffee
  • meat
  • pork fried pork
  • potato french fries
  • scallop