| Identification | More | [Name]
Ethylpyrazine | [CAS]
13925-00-3 | [Synonyms]
2-ethyl-1,4-diazine
2-ETHYLPYRAZINE
ETHYLPYRAZINE
ETHYLPYRAZINE, 2-
FEMA 3281
FEMA NUMBER 3281
ethyl-pyrazin
2-ETHYLPYRAZINE 98+%
2-Ethylpyrazine, tech., 85%
ethylpyrazine,2-ethylpyrazine
Pyrazine, ethyl-
2-Ethyl-1,4-diazine ,98% | [EINECS(EC#)]
237-691-5 | [Molecular Formula]
C6H8N2 | [MDL Number]
MFCD00006149 | [Molecular Weight]
108.14 | [MOL File]
13925-00-3.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to yellow liquid | [Melting point ]
155 °C | [Boiling point ]
152-153 °C (lit.) | [density ]
0.984 g/mL at 25 °C(lit.)
| [FEMA ]
3281 | [refractive index ]
n20/D 1.498(lit.)
| [Fp ]
109 °F
| [storage temp. ]
Flammables area | [solubility ]
freely soluble | [form ]
neat | [pka]
1.62±0.10(Predicted) | [color ]
Colorless to Light yellow to Light orange | [Specific Gravity]
0.984 | [Odor]
at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa | [Odor Type]
nutty | [Water Solubility ]
freely soluble | [Detection Methods]
GC,NMR | [JECFA Number]
762 | [BRN ]
108200 | [LogP]
0.69 | [CAS DataBase Reference]
13925-00-3(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, ethyl-(13925-00-3) | [EPA Substance Registry System]
13925-00-3(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R10:Flammable. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
UQ3330000
| [TSCA ]
T | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29339990 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor. | [Chemical Properties]
clear colorless to yellow liquid | [Occurrence]
Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt | [Uses]
Ethylpyrazine has been used in the synthesis of pyrazinoic acid. | [Uses]
Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine. | [Definition]
ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a
cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste. | [Preparation]
By alkylation of methylpyrazine with methyliodide. | [Aroma threshold values]
Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa
and meaty nuances. | [Taste threshold values]
Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance. | [General Description]
2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process. |
|
|