2,3,5-trimethyl-6-ethyl pyrazine
pyrazine, 6-ethyl-2,3,5-trimethyl-
Identification
| Name | 2,3,5-trimethyl-6-ethyl pyrazine |
| IUPAC | 2-ethyl-3,5,6-trimethylpyrazine |
| CAS Number | 17398-16-2 |
| FDA UNII | HGS2G1S1XY |
| Molecular Formula | C9 H14 N2 |
| Molecular Weight | 150.22458000 |
| Nikkaji Number | J532.774A |
Regulatory
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 206.00 to 207.00 °C. @ 760.00 mm Hg (est) |
| Vapor Pressure | 0.337000 mmHg @ 25.00 °C. (est) |
| Flash Point | 171.00 °F. TCC ( 77.00 °C. ) (est) |
| logP (o/w) | 1.717 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
No sensory data available
Safety Information
| 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 |
| Recommendation for 2,3,5-trimethyl-6-ethyl pyrazine usage levels up to | not for fragrance use. |
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Potential Uses
Natural Occurrence
Synonyms
2-
ethyl-3,5,6-trimethylpyrazine
pyrazine, 2-ethyl-3,5,6-trimethyl-
pyrazine, 6-ethyl-2,3,5-trimethyl-
2,3,5-
trimethyl-6-ethylpyrazine
PubMed:
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.