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Merck
CN

W315508

2-乙基-3-甲基吡嗪

≥98%, FCC, FG

别名:

filbert pyrazine

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关于此项目

经验公式（希尔记法）:
C7H10N2
化学文摘社编号:
15707-23-0
分子量:
122.17
FEMA Number:
3155
Council of Europe no.:
548
UNSPSC Code:
12164502
PubChem Substance ID:
24901497
Flavis number:
14.006
EC Number:
239-799-8
NACRES:
NA.21
MDL number:
MFCD00006150
Organoleptic:
corn; musty; earthy; nutty; peanut
Grade:
Halal, FG, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

主要文件

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grade

Halal, FG, Kosher

SMILES string

CCc1nccnc1C

InChI

1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3

InChI key

LNIMMWYNSBZESE-UHFFFAOYSA-N

biological source

synthetic

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC

assay

≥98%

refractive index

n20/D 1.503 (lit.)

bp

57 °C/10 mmHg (lit.)

density

0.987 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

corn; musty; earthy; nutty; peanut

Quality Level

300, 400

相关类别

General description

2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.

Application


  • RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).

  • Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).

  • Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).

  • Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 3

flash_point_f

138.0 °F - closed cup

flash_point_c

58.9 °C - closed cup

ppe

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

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT0734
SHBS4068
SHBR9675
SHBP8890
SHBP4167

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Steam volatile components of roasted barley.
Collins E
Journal of Agricultural and Food Chemistry, 19(3), 533-535 (1971)
Characterization of volatile pyrazine and pyridine components of potato chips.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 19(5), 969-971 (1971)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
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实验方案

GC Analysis of Pyrazines in Peanut Butter

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

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