| 2-Acetyl-3-methylpyrazine Basic information |
| Identification Description Regulatory Status Usage Natural occurrence |
| Product Name: | 2-Acetyl-3-methylpyrazine |
| Synonyms: | 1-(3-methylpyrazinyl)-Ethanone;1-(3-METHYLPYRAZIN-2-YL)ETHAN-1-ONE;1-(3-METHYL-PYRAZIN-2-YL)-ETHANONE;ACETYL METHYLPYRAZINE;1-[3-Methyl-2-pyrazinyl]-1-ethanone;3-Acetyl-2-methylpyrazine;Ethanone, 1-(3-methylpyrazinyl)-;Pyrazine, 2-acetyl-3-methyl |
| CAS: | 23787-80-6 |
| MF: | C7H8N2O |
| MW: | 136.15 |
| EINECS: | 245-889-8 |
| Product Categories: | A-B;Alphabetical Listings;Pyrazine;Mono- & Polyalkylpyrazines;Pyrazines;Flavors and Fragrances;pyrazine Flavor |
| Mol File: | 23787-80-6.mol |
| 2-Acetyl-3-methylpyrazine Chemical Properties |
| Boiling point | 90 °C20 mm Hg(lit.) |
| density | 1.114 g/mL at 25 °C(lit.) |
| refractive index | n |
| FEMA | 3964 | 2-ACETYL-3-METHYLPYRAZINE |
| Fp | 176 °F |
| storage temp. | Keep in dark place,Inert atmosphere,2-8°C |
| pka | 0.56±0.10(Predicted) |
| form | clear liquid |
| color | Light yellow to Yellow to Orange |
| Specific Gravity | 1.1100 |
| Sensitive | Light Sensitive |
| JECFA Number | 950 |
| BRN | 742438 |
| CAS DataBase Reference | 23787-80-6(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-Acetyl-3-methylpyrazine(23787-80-6) |
| EPA Substance Registry System | Ethanone, 1-(3-methylpyrazinyl)- (23787-80-6) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36/37/39-24/25 |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29339900 |
| MSDS Information |
| Provider | Language |
|---|---|
| 1-(3-Methylpyrazin-2-yl)ethan-1-one | English |
| SigmaAldrich | English |
| ACROS | English |
| ALFA | English |
| 2-Acetyl-3-methylpyrazine Usage And Synthesis |
| Identification | ▼ ▲ CAS.No.:
23787-80-6
FL.No.:
14.082
FEMA.No.:
3964
NAS.No.:
n/a
CoE.No.:
11296
EINECS.No.:
245-889-8
JECFA.No.:
950
|
| Description | 2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines. |
| 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, 2001)
▼ ▲ Food Category
Usual
Max.
Alcoholic.beverages
0.3
3
Baked.goods
1.3
4.3
Breakfast.cereals
0.1
2
Chewing.gum
0.8
8
Confectioneries,.frostings
0.3
3
Egg.products
0.3
3
Fats/oils
0.3
3
Fish.products
0.1
3
Frozen.dairy
1
5
Fruit.ices
0.2
2
Gelatins/puddings
0.2
2
Gravies
0.3
3
Hard.candy
0.5
5
Instant.coffee/tea
0.1
1
Jams/jellies
0.5
5
Meat.products
1.3
5
Milk.products
0.3
3
Nonalcoholic.beverages
0.3
0.6
Seasonings/flavors
0.5
5
Snack.foods
0.5
5
Soups
1
2.5
|
| Natural occurrence | Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries. |
| Chemical Properties | CLEAR SLIGHTLY YELLOW LIQUID |
| Chemical Properties | 2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines |
| Occurrence | Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries. |
| Aroma threshold values | Detection 0.02 (water) |
| 2-Acetyl-3-methylpyrazine Preparation Products And Raw materials |
| Raw materials | Chlorine-->Iodomethane-->Magnesium |
Please leave a message for us or use the following ways to contact us, we will reply to you as soon as possible, and provide you with the most sincere service, thank you.
日本语
한국어
Français
Deutsch
España
Türkiye