2,3,5-trimethyl pyrazine

2,3,5-trimethyl pyrazine

Full Material List

2,3,5-trimethylpyrazine

Identifiers

FEMA	3244
CAS	14667-55-1
EINECS	238-712-0
Synonyms	cocoa pyrazine base potato pyrazine pyrazine TMPK (2,3,5 trimethylpyrazines) pure pyrazine, 2,3,5- trimethyl pyrazine, 2,3,5-trimethyl natural pyrazine, 2,3,5-trimethyl- 2,3,5- tri methyl pyrazine trimethyl 2,3,5 pyrazine natural 2, 3, 5 trimethyl pyrazine 2,3,5- trimethyl pyrazine 2,3,5- trimethyl pyrazine FCC trimethyl pyrazine natural 2,3,5- trimethyl pyrazine natural 2,3,5- trimethyl pyrazine, kosher 2,3,5- trimethyl-1,4-diazine trimethyl-2,3,5 pyrazine trimethylpyrazine 2,3,5- trimethylpyrazine 2,3,5- trimethylpyrazine nat 2,3,5- trimethylpyrazine natural 2,3,5- trimethylpyrazine, natural
JECFA Food Flavoring	774
JECFA Food Additive	N/A
DG SANTE Food Flavourings	14.019 2,3,5-trimethylpyrazine
DG SANTE Food Contact Materials	N/A
FDA UNII	Q8PR0W8TIT
CoE Number	735
XlogP3-AA	1.00 (est)
Molecular Weight	122.1707
Molecular Formula	C7 H10 N2

Organoleptic

Organoleptic Notes	1. Odor Type: nutty Odor Strength:high ,recommend smelling in a 0.01 % solution or less Substantivity:21 hour(s) at 0.05 % in ethyl alcohol nutty nut skin earthy powdery cocoa potato baked potato peanut roasted peanut hazelnut musty Odor Description:at 0.01 % in dipropylene glycol. nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut mustyLuebke, William tgsc, (2017) Odor sample from: CA Aromatics Company Inc. nutty musty powdery cocoa potato musty Odor Description:Nutty, musty, powdery cocoa, potato and mustyMosciano, Gerard P&F 15, No. 6, 35, (1990)
Odor	nutty nutty, nut, skin, earthy, powdery, cocoa, potato, baked, peanut, roasted, hazelnut, musty
Flavor	musty raw, nut, skin, vegetable, cocoa, toasted, earthy, chocolate, coffee, musty, nutty, potato

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Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.96500 to 0.98500 @ 25.00 °C.
Lbs/Gal (est)	8.030 to 8.196
Refractive Index	1.49000 to 1.51000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	171.00 to 172.00 Â°C. @ 760.00 mm Hg
Flash Point	130.00 Â°F. TCC ( 54.44 Â°C. )
Acid Value	N/A
Vapor Pressure	1.724000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.2 ( Air = 1 )
logP (o/w)	0.95
Soluble In	alcohol oils water, 1.521e+004 mg/L @ 25 °C (est) non-discoloring in most media stable in most media
Occurrence	almond roasted almond barley roasted barley beef bread wheat bread cheese emmental cheese cocoa coconut endosperm coffee corn seed dairy products filbert roasted filbert kohlrabi stem lavender oil spike spain @ 0.062% licorice maize meat nuts peanut pepper bell pepper fruit popcorn potato chip rum shrimp soy products tea leaf tobacco burley tobacco whiskey