pyrazinyl ethane thiol

Full Material List
2-pyrazin-2-ylethanethiol

Identifiers

FEMA 3230
CAS 35250-53-4
EINECS N/A
Synonyms
  • ethanethiol, 2-pyrazinyl-
  • (2- mercaptoethyl)pyrazine
  • mercaptoethylpyrazine
  • 2-( pyrazin-2-yl)ethanethiol
  • 2- pyrazin-2-ylethane-1-thiol
  • 2- pyrazin-2-ylethanethiol
  • pyrazine ethane thiol
  • 2- pyrazine ethane thiol
  • pyrazine ethanethiol
  • 2- pyrazine ethanethiol
  • 2- pyrazineethanethiol
  • 2- pyrazinyl ethane thiol
  • pyrazinyl ethanethiol
  • 2- pyrazinyl ethanethiol
  • 2- pyrazinyl ethyl mercaptan
  • 2-(2- pyrazinyl)ethanethiol
  • 2- pyrazinylethanethiol
  • pyrazinylethyl mercaptan
  • 2- pyrazinylethyl mercaptan
  • 2- pyrazinylethylmercaptan
JECFA Food Flavoring 795
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.031 pyrazinyl ethanethiol
DG SANTE Food Contact Materials N/A
FDA UNII F7I6G0E56F
CoE Number 2285
XlogP3-AA 0.40 (est)
Molecular Weight 140.20876
Molecular Formula C6 H8 N2 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous sulfurous meaty cabbage
  • Odor Description:at 0.10 % in propylene glycol. sulfurous meaty cabbage
  • sulfurous meaty savory roasted burnt beefy chicken
  • Odor Description:Sulfureous, meaty, savory, roasted and burnt with beef and chicken notesMosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor sulfurous
sulfurous, meaty, cabbage, savory, roasted, burnt, beefy, chicken
Flavor meaty
meaty, sulfurous, savory, chicken, pork,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.15200 to 1.16200 @ 25.00 °C.
Lbs/Gal (est) 9.586 to 9.669
Refractive Index 1.56000 to 1.57000 @ 20.00 °C.
Melting Point N/A
Boiling Point 278.00 to 280.00 °C. @ 760.00 mm Hg
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value N/A
Vapor Pressure 0.057000 mmHg @ 25.00 °C. (est)
Vapor Density 4.8 ( Air = 1 )
logP (o/w) 0.769 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 1.363e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • pork