| 2-Acetyl-3,5-dimethylpyrazine Basic information |
| Identification Description Regulatory Status Usage Natural occurrence |
| Product Name: | 2-Acetyl-3,5-dimethylpyrazine |
| Synonyms: | FEMA NUMBER 3327;FEMA 3327;2-ACETYL-3,5(6)-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE AND 2-ACETYL-3,6-DIMETHYLPYRAZINE;2-ACETYL-3,5(OR 6)-DIMETHYLPYRAZINE;1-(3,5-Dimethyl-2-pyrazinyl)-1-ethanone;1-(3,5-Dimethyl-2-pyrazinyl)ethanone |
| CAS: | 54300-08-2 |
| MF: | C8H10N2O |
| MW: | 150.18 |
| EINECS: | 259-076-0 |
| Product Categories: | pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances |
| Mol File: | 54300-08-2.mol |
| 2-Acetyl-3,5-dimethylpyrazine Chemical Properties |
| Boiling point | 70 °C7 mm Hg(lit.) |
| density | 1.073 g/mL at 25 °C(lit.) |
| vapor pressure | 3 mm Hg ( 20 °C) |
| FEMA | 3327 | 2-ACETYL-3,5(AND 6)-DIMETHYLPYRAZINE |
| refractive index | n |
| Fp | 195 °F |
| storage temp. | Sealed in dry,Room Temperature |
| pka | 1.25±0.10(Predicted) |
| form | clear liquid |
| color | Colorless to Light orange to Yellow |
| JECFA Number | 786 |
| CAS DataBase Reference | 54300-08-2(CAS DataBase Reference) |
| NIST Chemistry Reference | Ethanone, 1-(3,5-dimethylpyrazinyl)-(54300-08-2) |
| EPA Substance Registry System | Ethanone, 1-(3,5-dimethylpyrazinyl)- (54300-08-2) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36/37/39 |
| WGK Germany | 3 |
| HS Code | 2933998090 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| 2-Acetyl-3,5-dimethylpyrazine Usage And Synthesis |
| Identification | ▼ ▲ CAS.No.:
54300-08-2
54300-09-3
FL.No.:
14.055
FEMA.No.:
3327
NAS.No.:
3327
CoE.No.:
11294
EINECS.No.:
259-076-0 259-077-6
JECFA.No.:
786
EAFUS.No.:
977043-63-2
|
| Description | It has an odor of roasted hazelnut with caramel popcorn nuances. |
| 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
2.5
7.5
Breakfast cereals
5
5
Frozen dairy
1
1
Gelatins,puddings
1
1
Gravies
1
2.5
Meat products
2
5
Soft candy
5
8
Soups
4
7
|
| Natural occurrence | Reported found in coffee. |
| Chemical Properties | It has an odor of roasted hazelnut with caramel popcorn nuances. |
| Occurrence | Reported found in coffee |
| Preparation | From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone |
| Aroma threshold values | Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance. |
| Taste threshold values | Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike. |
| 2-Acetyl-3,5-dimethylpyrazine Preparation Products And Raw materials |
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