4-acetyl-2-methyl pyrimidine

Full Material List
1-(2-methylpyrimidin-4-yl)ethanone

Identifiers

FEMA 3654
CAS 67860-38-2
EINECS N/A
Synonyms
  • 4- acetyl-2-methylpyrimidine
  • ethanone, 1-(2-methyl-4-pyrimidinyl)-
  • ethanone,1-(2-methyl-pyrimidin-4-yl)-
  • 2- methyl-4-acetyl pyrimidine
  • 2- methyl-4-acetylpyrimidine
  • 1-(2- methyl-4-pyrimidinyl)-ethanone
  • 1-(2- methyl-4-pyrimidinyl)ethanone
  • 1-(2- methylpyrimidin-4-yl)ethanone
JECFA Food Flavoring 1565
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.070 4-acetyl-2-methylpyrimidine
DG SANTE Food Contact Materials N/A
FDA UNII 1S259JU961
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 136.15396
Molecular Formula C7 H8 N2 O

Organoleptic

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

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 1.09600 to 1.10200 @ 25.00 °C.
Lbs/Gal (est) 9.120 to 9.170
Refractive Index 1.50100 to 1.50700 @ 20.00 °C.
Melting Point N/A
Boiling Point 218.00 to 219.00 °C. @ 760.00 mm Hg
Flash Point 192.00 °F. TCC ( 88.89 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.117000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.528 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 6.241e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • meat cooked meat