2-acetyl-3-methyl pyrazine
2-acetyl-3-methylpyrazine
Identification
| Name | 2-acetyl-3-methyl pyrazine |
| IUPAC | 1-(3-methylpyrazin-2-yl)ethanone |
| CAS Number | 23787-80-6 |
| EINECS | 245-889-8 |
| FDA UNII | 7U5TEW2Y2B |
| Molecular Formula | C7 H8 N2 O |
| Molecular Weight | 136.15396000 |
| MDL Number | MFCD00014612 |
| Nikkaji Number | J364.475H |
| CoE Number | 11296 |
Regulatory
| JECFA Food Flavoring | 950 2-acetyl-3-methylpyrazine |
| DG SANTE Food Flavourings | 14.082 2-acetyl-3-methylpyrazine |
| FEMA Number | 3964 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 23787-80-6 ; 2-ACETYL-3-METHYLPYRAZINE |
Physical Properties
| Appearance | colorless to yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.11400 to 1.11800 @ 25.00 °C., 1.10500 to 1.11400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.270 to 9.303 |
| Pounds per Gallon - est. | 9.195 to 9.270 |
| Refractive Index | 1.52000 to 1.52400 @ 20.00 °C., 1.52100 to 1.52300 @ 20.00 °C. |
| Boiling Point | 265.00 to 266.00 °C. @ 760.00 mm Hg, 90.00 °C. @ 20.00 mm Hg |
| Vapor Pressure | 0.105000 mmHg @ 25.00 °C. (est) |
| Flash Point | 176.00 °F. TCC ( 80.00 °C. ) |
| logP (o/w) | -0.484 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | stable in most media |
| Similar Items | note |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 25 hour(s) at 100.00 % |
| Odor Description |
at 0.10 % in dipropylene glycol. nutty, vegetable, and roasted cereal Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal Roast, nutty, vegetable clear sceat, Roast paddy
|
| Odor sample from | Sigma-Aldrich |
| Taste Description |
nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable nutty
|
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 | flavoring agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-acetyl-3-methyl pyrazine usage levels up to | 0.1000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.10 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.10 (μg/capita/day) |
| Structure Class | II |
| baked goods | 1.30000 |
| beverages(nonalcoholic) | 0.30000 |
| beverages(alcoholic) | 0.30000 |
| breakfast cereal | 0.10000 |
| cheese | - |
| chewing gum | 0.80000 |
| condiments / relishes | - |
| confectionery froastings | 0.30000 |
| egg products | 0.30000 |
| fats / oils | 0.30000 |
| fish products | 0.10000 |
| frozen dairy | 1.00000 |
| fruit ices | 0.20000 |
| gelatins / puddings | 0.20000 |
| granulated sugar | - |
| gravies | 0.30000 |
| hard candy | 0.50000 |
| imitation dairy | - |
| instant coffee / tea | 0.10000 |
| jams / jellies | 0.50000 |
| meat products | 1.30000 |
| milk products | 0.30000 |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | 0.50000 |
| snack foods | 0.50000 |
| soft candy | 1.00000 |
| soups | 1.00000 |
| sugar substitutes | - |
| sweet sauces | - |
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