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Merck
CN

W313602

2,3-Diethylpyrazine

≥98%, FG

Synonym(s):

Shoyu pyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H12N2
CAS Number:
15707-24-1
Molecular Weight:
136.19
FEMA Number:
3136
Council of Europe no.:
534
UNSPSC Code:
12164502
PubChem Substance ID:
24901482
Flavis number:
14.005
EC Number:
239-800-1
NACRES:
NA.21
MDL number:
MFCD00006151
Organoleptic:
green; nutty; pepper
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

2,3-Diethylpyrazine, ≥98%, FG

SMILES string

CCc1nccnc1CC

InChI

1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3

InChI key

GZXXANJCCWGCSV-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

assay

≥98%

refractive index

n20/D 1.5 (lit.)

bp

180-182 °C (lit.)

density

0.963 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; nutty; pepper

Quality Level

300
400

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Related Categories

Application


  • Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.: This research explores the formation of pyrazines, including 2,3-diethylpyrazine, through the reactions of methionine and glucose, providing insights into the pathways and mechanisms involved in the generation of these compounds which are crucial for food flavoring (Deng et al., 2022).


General description

2,3-Diethylpyrazine has been identified as one of the volatile flavor constituents in roasted coffee beans, roasted sesame seeds and baked potato.

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

159.8 °F - closed cup

flash_point_c

71 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2252
SHBQ0469
SHBN5865
SHBN3702
SHBM7355

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Chemistry of baked potato flavor. 1. Pyrazines and thiazoles indentified in the volatile flavor of baked potato.
Coleman EC & Ho CT.
Journal of Agricultural and Food Chemistry, 28(1), 66-68 (1980)
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography?time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1), 57-65 (2004)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)

Protocols

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

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