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W328103

2-Ethylpyrazine

≥98%, FG

Synonym(s):

Ethylpyrazine

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
13925-00-3
Molecular Weight:
108.14
FEMA Number:
3281
Council of Europe no.:
2213
UNSPSC Code:
12164502
PubChem Substance ID:
24901605
Flavis number:
14.022
EC Number:
237-691-5
NACRES:
NA.21
MDL number:
MFCD00006149
Beilstein/REAXYS Number:
108200
Organoleptic:
cocoa; musty; nutty; woody; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

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

assay

≥98%

refractive index

n20/D 1.498 (lit.)

bp

152-153 °C (lit.)

density

0.984 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cocoa; musty; nutty; woody; roasted

SMILES string

CCc1cnccn1

InChI

1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3

InChI key

KVFIJIWMDBAGDP-UHFFFAOYSA-N

General description

2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

flash_point_f

109.0 °F

flash_point_c

42.78 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS8641
SHBR0701
SHBP3529
SHBN2538
MKCK0674

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Protocols

GC Analysis of Pyrazines in Peanut Butter

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

Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
View All Related Papers

Global Trade Item Number

SKUGTIN
W328103-SAMPLE-K04061837528743
W328103-5KG-K04061838108135
W328103-1KG-K04061838249227
W328103-100G-K04061838257840