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) |