shoyu pyrazine

Full Material List
2,3-diethylpyrazine

Identifiers

FEMA 3136
CAS 15707-24-1
EINECS 239-800-1
Synonyms
  • 2,3- diethyl pyrazine
  • 2,3- diethyl pyrazine natural
  • 2,3- diethyl-1,4-diazine
  • 2,3- diethyl-pyrazine
  • 2,3- diethylpyrazin
  • 2,3- diethylpyrazine
  • pyrazine, 2,3-diethyl-
  • shoyu pyrazine
  • terrazome
JECFA Food Flavoring 771
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.005 2,3-diethylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII AD31A42VY0
CoE Number 534
XlogP3-AA 1.50 (est)
Molecular Weight 136.19764
Molecular Formula C8 H12 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty raw nutty pepper bell pepper
  • Odor Description:at 0.10 % in dipropylene glycol. raw nutty green pepper
  • raw nutty pepper bell pepper
  • Odor Description:at 1.00 %. Raw nutty and green pepperMosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor nutty
raw, nutty, pepper, bell
Flavor musty
earthy, potato, hazelnut, musty, raw, nutty, radish

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow to yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 0.95400 to 0.96400 @ 25.00 °C.
Lbs/Gal (est) 7.938 to 8.021
Refractive Index 1.49500 to 1.50100 @ 20.00 °C.
Melting Point N/A
Boiling Point 180.00 to 182.00 °C. @ 760.00 mm Hg
Flash Point 159.00 °F. TCC ( 70.56 °C. )
Acid Value N/A
Vapor Pressure 1.033000 mmHg @ 25.00 °C. (est)
Vapor Density 4.7 ( Air = 1 )
logP (o/w) 1.51
Soluble In
  • alcohol
  • water, 4458 mg/L @ 25 °C (est)
  • stable in most media
Occurrence
  • bread white bread
  • cocoa
  • filbert roasted filbert
  • hazelnut roasted hazelnut
  • potato baked potato
  • shoyu