| Name | 2-Ethyl-3-methylpyrazine |
| Synonyms | FEMA NUMBER 3155 2-ETHYL-3-METHYLPYRAZINE 2-Ethyl-3-methylpyrazine 2-METHYL-3-ETHYLPYRAZINE 3-ETHYL-2-METHYLPYRAZINE 3-METHYL-2-ETHYLPYRAZINE 3-Ethyl-2-Methylpyrazine 2-ethyl-3-methyl-pyrazin ETHYL-3-METHYLPYRAZINE,2- 3-Ethyl-2-methyl pyrazine Pyrazine, 3-ethyl-2-methyl Pyrazine, 2-ethyl-3-methyl- |
| CAS | 15707-23-0 |
| EINECS | 239-799-8 |
| InChI | InChI=1/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3 |
| Molecular Formula | C7H10N2 |
| Molar Mass | 122.17 |
| Density | 0.987g/mLat 25°C |
| Boling Point | 57°C10mm Hg(lit.) |
| Flash Point | 138°F |
| JECFA Number | 768 |
| Water Solubility | sparingly soluble |
| Solubility | sparingly soluble |
| Vapor Presure | 1.69mmHg at 25°C |
| Appearance | neat |
| Specific Gravity | 0.987 |
| BRN | 956775 |
| pKa | 1.94±0.10(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | n20/D 1.503(lit.) |
| Physical and Chemical Properties | Density 0.987 boiling point 170°C ND20 1.502-1.504 flash point 57°C water-soluble sparingly soluble |
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S24/25 - Avoid contact with skin and eyes. |
| UN IDs | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| RTECS | UQ3335000 |
| TSCA | Yes |
| HS Code | 29339900 |
| Hazard Note | Irritant |
| Hazard Class | 3 |
| Packing Group | III |
| Toxicity | GRAS(FEMA)。 |
| trait | 2-ethyl-3-methylpyrazine is a colorless or pale yellow liquid. |
| Application | China GB 2760-1996 (added in 1997) is approved as an allowable flavor. For the deployment of peanuts, nuts, cocoa, popcorn flavor food flavor. The concentration in the final perfumed food was about 3 mg/kg. |
| content analysis | determination by gas chromatography using a polar column in GT-10-4. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): Soft drink 3.0; Cold drink 3.0; Candy 3.0; Pudding 3.0. |
| maximum allowable use amount of food additives maximum allowable residue standard | The Chinese name of the additive the Chinese name of the additive is allowed to use the food Chinese name of the additive function maximum allowable use amount (g/kg) maximum allowable residue (g/kg) 2-ethyl-3-methylpyrazine food flavoring ingredients used in the preparation of flavors shall not exceed the maximum allowable use and the maximum allowable residue in GB 2760 |
| preparation method | The dehydration condensation reaction of ethylene diamine and 2, 3-pentanedione as raw materials, re-dehydrogenation |
| Chemical properties | colorless to yellowish liquid with strong raw potato, peanut and chocolate aromas. Soluble in water and organic solvents. Boiling point of 57 degrees C (1333Pa). |
| Use | GB 2760-1996 allowed flavorants. Mainly used in the preparation of peanuts, chocolate and other flavors. |
| production method | by 2,3 pentanedione and ethylene diamine condensation. |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information is provided by: ofmpeb.epa.gov (external link) |