2-acetyl-3-ethyl pyrazine
1-(3-ethylpyrazin-2-yl)ethanone
Identification
| Name | 2-acetyl-3-ethyl pyrazine |
| IUPAC | 1-(3-ethylpyrazin-2-yl)ethanone |
| CAS Number | 32974-92-8 |
| EINECS | 251-316-2 |
| FDA UNII | AQ03N14XTL |
| Molecular Formula | C8 H10 N2 O |
| Molecular Weight | 150.18090000 |
| MDL Number | MFCD00038028 |
| Nikkaji Number | J319.481G |
| CoE Number | 11293 |
Regulatory
| JECFA Food Flavoring | 785 2-acetyl-3-ethylpyrazine |
| DG SANTE Food Flavourings | 14.049 2-acetyl-3-ethylpyrazine |
| FEMA Number | 3250 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 32974-92-8 ; 2-ACETYL-3-ETHYLPYRAZINE |
Physical Properties
| Appearance | pale yellow to yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.07700 to 1.08100 @ 25.00 °C., 1.06800 to 1.07900 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.962 to 8.995 |
| Pounds per Gallon - est. | 8.887 to 8.978 |
| Refractive Index | 1.51200 to 1.51600 @ 20.00 °C. |
| Boiling Point | 220.00 to 221.00 °C. @ 760.00 mm Hg, 54.00 to 56.00 °C. @ 1.00 mm Hg |
| Vapor Pressure | 0.026000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 0.026 (est) |
| Soluble in | alcohol |
| Similar Items | note |
Organoleptic Properties
| Odor Description |
at 1.00 % in propylene glycol. at 2.00 %. Potato chip, nutty, popcorn, hazelnut, meaty notes Earthy, nutty, musty, potato-chip, corn
|
| Taste Description | at 2.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| 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-3-ethyl pyrazine usage levels up to | 0.2000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.73 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.10 (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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