2-methyl thio-3,5 or 6-methyl pyrazine

2-methyl thio-3,5 or 6-methyl pyrazine

Full Material List

2-methyl-3-methylsulfanylpyrazine

Identifiers

FEMA	3208
CAS	67952-65-2
EINECS	267-918-3
Synonyms	methyl 2-thio 3-methyl pyrazine methyl 3,5 or 6-methyl thiopyrazine methyl 3,5 or 6-methylthiopyrazine 2- methyl thio-3 (5,6) methyl pyrazine 3(5 or 6)-( methyl thio)-2-methyl pyrazine ( methyl thio)-3,5 or 6-methyl pyrazine 2-( methyl thio)-3(5 or 6)methyl pyrazine 2- methyl-3-methylsulfanylpyrazine 2- methyl-3,(5 or 6)-methyl thiopyrazine 2- methyl-3,(5 or 6)-methylthiopyrazine methyl-3,5 or 6-(methyl thio) pyrazine methyl-3,5 or 6-(methylthio)pyrazine 2- methyl-3,5 or 6-methylthiopyrazine 2- methyllhio-(3or5)-methyl pyrazine 2-[( methylsulfanyl)methyl]pyrazine (3, 5 or 6)- methylthio-2-methylpyrazine 2- methylthio-3 (5/6) -methyl pyrazine 2- methylthio-3(5/6) methyl pyrazine 2- methylthio-3(5/6)-methyl pyrazine 2- methylthio-3(5/6)-methylpyrazine 2- methylthio-3(6)methyl pyrazine 2 methylthio-3(or 5)-methylpyrazine 3(5 or 6)-( methylthio)-2-methylpyrazine ( methylthio)-3,5 or 6-methylpyrazine 2-( methylthio)-3(5 or 6)methylpyrazine (( methylthio)methyl)pyrazine 2-(( methylthio)methyl)pyrazine ( methylthio)methylpyrazine popcorn thiopyrazine pyrazine, ((methylthio)methyl)- pyrazine, [(methylthio)methyl]- pyrazine, 2-(methylthiomethyl)- pyrazine, 2-[(methylthio)methyl]- pyrazine, 2-methyl-3(6)-5-methyl thio pyrazinylmethyl methyl sulfide
JECFA Food Flavoring	797
JECFA Food Additive	N/A
DG SANTE Food Flavourings	14.035 2-methyl-3,5 or 6-methylthiopyrazine
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	2290
XlogP3-AA	N/A
Molecular Weight	140.20876
Molecular Formula	C6 H8 N2 S

Organoleptic

Organoleptic Notes	1. Odor Type: nutty nutty earthy peanut musty coffee vegetable Odor Description:at 0.10 % in dipropylene glycol. nutty earthy peanut musty coffee vegetable toasted popcorn roasted almond hazelnut peanut cashew nutty caramellic corn chip Odor Description:at 1.00 %. Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuanceMosciano, Gerard P&F 25, No. 3, 25, (2000)
Odor	nutty nutty, earthy, peanut, musty, coffee, vegetable, toasted, popcorn, roasted, almond, hazelnut, cashew, caramellic, corn, chip
Flavor	nutty peanut, pecan, nutty, popcorn, corn, chip, burnt, musty,

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Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	99.00 to 100.00 sum of isomers
Specific Gravity	1.14200 to 1.15200 @ 25.00 °C.
Lbs/Gal (est)	9.503 to 9.586
Refractive Index	1.57500 to 1.58500 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	210.00 to 211.00 Â°C. @ 760.00 mm Hg
Flash Point	193.00 Â°F. TCC ( 89.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.161000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.8 ( Air = 1 )
logP (o/w)	0.153 (est)
Soluble In	alcohol dipropylene glycol water, 3390 mg/L @ 25 °C (est) water
Occurrence	not found in nature