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经验公式(希尔记法):
C7H8N2O
化学文摘社编号:
分子量:
136.15
FEMA Number:
3964
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.082
EC Number:
245-889-8
NACRES:
NA.21
MDL number:
Organoleptic:
nutty; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
CC(=O)c1nccnc1C
InChI
1S/C7H8N2O/c1-5-7(6(2)10)9-4-3-8-5/h3-4H,1-2H3
InChI key
QUNOTZOHYZZWKQ-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.521 (lit.)
bp
90 °C/20 mmHg (lit.)
density
1.114 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
nutty; roasted
storage temp.
2-8°C
Application
- RIFM fragrance ingredient safety assessment, 2-acetyl-3-methylpyrazine, CAS Registry number 23787-80-6.: This study, published in "Food and Chemical Toxicology," assesses the safety of 2-Acetyl-3-methylpyrazine as a fragrance ingredient. The comprehensive evaluation covers its toxicological profile, exposure levels, and safety margins to ensure it is safe for use in consumer products (Api et al., 2023).
- New propositions about coffee wet processing: Chemical and sensory perspectives.: Published in "Food Chemistry," this paper investigates the effects of different wet processing methods on the chemical composition and sensory attributes of coffee, highlighting the role of 2-Acetyl-3-methylpyrazine in flavor development (Pereira et al., 2020).
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
176.0 °F - closed cup
flash_point_c
80 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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