| 2-Acetyl-3-ethylpyrazine Basic information |
| Identification Description Regulatory Status Usage Natural occurrence |
| Product Name: | 2-Acetyl-3-ethylpyrazine |
| Synonyms: | 2-ACETYL-3-ETHYLPYRAZINE 99+%;2-Acetyl-3-thylpyrazine;ACETYL-3-ETHYLPYRAZINE, 2-(SG);2-ACETYL-3-ETHYL PYRAZINE FEMA NO.--------;2-Acetyl-3-Ethyl;2-Acetyi-3-ethyl pyrazine;1-(3-Ethylpyrazin-2-yl)ethanone;1-(3-ethylpyrazin-2-yl)ethan-1-one |
| CAS: | 32974-92-8 |
| MF: | C8H10N2O |
| MW: | 150.18 |
| EINECS: | 251-316-2 |
| Product Categories: | Alphabetical Listings;Flavors and Fragrances;Pyrazine;Mono- & Polyalkylpyrazines;Pyrazines;A-B;pyrazine Flavor |
| Mol File: | 32974-92-8.mol |
| 2-Acetyl-3-ethylpyrazine Chemical Properties |
| Boiling point | 54-56 °C1 mm Hg(lit.) |
| density | 1.075 g/mL at 25 °C(lit.) |
| refractive index | n |
| FEMA | 3250 | 2-ACETYL-3-ETHYLPYRAZINE |
| Fp | 188 °F |
| storage temp. | Sealed in dry,Room Temperature |
| pka | 0.56±0.10(Predicted) |
| form | clear liquid |
| color | Light orange to Yellow to Green |
| JECFA Number | 785 |
| BRN | 742901 |
| CAS DataBase Reference | 32974-92-8(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-Acetyl-3-ethylpyrazine(32974-92-8) |
| EPA Substance Registry System | Ethanone, 1-(3-ethylpyrazinyl)- (32974-92-8) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36/37/39 |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29339900 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALFA | English |
| 2-Acetyl-3-ethylpyrazine Usage And Synthesis |
| Identification | ▼ ▲ CAS.No.:
32974-92-8
FL.No.:
14.049
FEMA.No.:
3250
NAS.No.:
3250
CoE.No.:
11293
EINECS.No.:
251-316-2
JECFA.No.:
785
|
| Description | 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, meaty odor. |
| Regulatory Status | CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). |
| Usage | Reported uses (ppm): (FEMA, 1994)
▼ ▲ Food Category
Usual
Max.
Baked goods
1
2
Gelatins, puddings
0.1
0.1
Gravies
10
20
Meat products
1
2
Milk products
0.1
0.1
Snack foods
0.14
0.25
Soft.candy
1.5
5
Soups
10
20
|
| Natural occurrence | Reported found in pork liver and cocoa. |
| Chemical Properties | Yellow liquid |
| Chemical Properties | 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, meaty odor |
| Occurrence | Reported found in pork liver and cocoa |
| Preparation | From 2-ethyl-3-methylpyrazine by bromination, followed by oxidation to the ketone |
| 2-Acetyl-3-ethylpyrazine Preparation Products And Raw materials |
| Raw materials | Iodoethane-->2-Ethyl-3-methylpyrazine |
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