2-acetyl pyrazine
1-pyrazin-2-ylethanone
Identification
| Name | 2-acetyl pyrazine |
| IUPAC | 1-pyrazin-2-ylethanone |
| CAS Number | 22047-25-2 |
| EINECS | 244-753-5 |
| FDA UNII | GR391IBU5C |
| Molecular Formula | C6 H6 N2 O |
| Molecular Weight | 122.12702000 |
| MDL Number | MFCD00006134 |
| Nikkaji Number | J27.905F |
| CoE Number | 2286 |
| XlogP3 | 0.20 (est) |
Regulatory
| JECFA Food Flavoring | 784 2-acetylpyrazine |
| DG SANTE Food Flavourings | 14.032 2-acetylpyrazine |
| FEMA Number | 3126 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 22047-25-2 ; ACETYLPYRAZINE |
Physical Properties
| Appearance | white to pale yellow crystalline powder (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Melting Point | 76.00 to 78.00 °C. @ 760.00 mm Hg |
| Boiling Point | 188.00 to 190.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.188000 mmHg @ 25.00 °C. |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 0.200 |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | very high , |
| Substantivity | 400 hour(s) at 10.00 % in dipropylene glycol |
| Odor Description |
at 0.10 % in propylene glycol. Musty, roasted, corn chip, popcorn, nutty and potato-like popcorn; nutty, bread crust chocolate, coffee, nut, popcorn Sweet, Nutty, Caramellic/ Caramel, Popcorn Popcorn, chocolate, nut and toast
|
| Odor sample from | Sigma-Aldrich |
| Taste Description |
at 10.00 ppm. nutty chocolate, popcorn in dilution (10ppm)
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] > 3000 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-acetyl pyrazine usage levels up to | 0.0500 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 12.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 120.00 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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