2-methyl-3-(methyl thio) pyrazine

Full Material List
2-methyl-3-methylsulfanylpyrazine

Identifiers

FEMA 3208
CAS 2882-20-4
EINECS 220-736-8
Synonyms
  • 2- methyl 3-methyl thio pyrazine
  • 2- methyl mercapto-3-methyl pyrazine
  • 2- methyl thio-3-methyl pyrazine
  • 2-( methyl thio)-3-methyl pyrazine
  • 3- methyl-2-methyl thiopyrazine
  • 3- methyl-2-methylthiopyrazine
  • 2- methyl-3-(methyl thio) pyrazine
  • 2- methyl-3-(methylmercapto)pyrazine
  • 2- methyl-3-(methylsulfanyl)pyrazine
  • 2- methyl-3-(methylthio)pyrazine
  • 2- methyl-3-methyl mercaptopyrazine
  • 2- methyl-3-methyl sulfanyl pyrazine
  • 2- methyl-3-methylsulfanylpyrazine
  • 2- methyl-3-methylthiopyrazine
  • 2- methylmercapto-3-methylpyrazine
  • 2- methylthio-3-methyl pyrazine
  • 2- methylthio-3-methylpyrazine
  • 2-( methylthio)-3-methylpyrazine
  • pyrazine, 2-methyl-3-(methylthio)-
  • pyrazine, methyl(methylthio)-
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.128 2-methylthio-3-methylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII KI350CS0LZ
CoE Number 2290
XlogP3-AA 1.80 (est)
Molecular Weight 140.20876
Molecular Formula C6 H8 N2 S

Organoleptic

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

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Properties

Food Chemicals Codex Listed No
Appearance N/A
Assay 99.00 to 100.00 sum of isomers
Specific Gravity 1.13300 to 1.15300 @ 25.00 °C.
Lbs/Gal (est) 9.428 to 9.594
Refractive Index 1.57000 to 1.59000 @ 20.00 °C.
Melting Point N/A
Boiling Point 213.00 to 214.00 °C. @ 760.00 mm Hg
Flash Point 210.00 °F. TCC ( 98.89 °C. )
Acid Value N/A
Vapor Pressure 0.163000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.81
Soluble In
  • alcohol
  • water, 2379 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature