| Identification | More | [Name]
2-Acetyl-3-methylpyrazine | [CAS]
23787-80-6 | [Synonyms]
1-(3-METHYLPYRAZIN-2-YL)ETHAN-1-ONE
1-(3-METHYL-PYRAZIN-2-YL)-ETHANONE
2-ACETYL-3-METHYLPYRAZINE
2-METHYL-3-ACETYLPYRAZINE
ACETYL-3-METHYLPYRAZINE, 2-
ACETYL METHYLPYRAZINE
FEMA 3964
FEMA NUMBER 3964
TIMTEC-BB SBB005785
1-(3-Methyl-2-pyrazinyl)ethanone
1-(3-methylpyrazinyl)-ethanon
1-(3-methylpyrazinyl)-Ethanone
1-[3-Methyl-2-pyrazinyl]-1-ethanone
3-Acetyl-2-methylpyrazine
Ethanone, 1-(3-methylpyrazinyl)-
Pyrazine, 2-acetyl-3-methyl
Pyrazine, 3-acetyl-2-methyl
1-(3-methylpyrazinyl)ethan-1-one
2-ACETYL-3-METHYLPYRAZINE 98+%
2-Acetyl-3-methyl | [EINECS(EC#)]
245-889-8 | [Molecular Formula]
C7H8N2O | [MDL Number]
MFCD00014612 | [Molecular Weight]
136.15 | [MOL File]
23787-80-6.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR SLIGHTLY YELLOW LIQUID | [Boiling point ]
90 °C20 mm Hg(lit.) | [density ]
1.114 g/mL at 25 °C(lit.)
| [FEMA ]
3964 | [refractive index ]
n20/D 1.521(lit.)
| [Fp ]
176 °F
| [storage temp. ]
0-6°C | [form ]
clear liquid | [pka]
0.56±0.10(Predicted) | [color ]
Light yellow to Yellow to Orange | [Specific Gravity]
1.1100 | [Odor]
at 0.10 % in dipropylene glycol. nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic | [Odor Type]
nutty | [Sensitive ]
Light Sensitive | [JECFA Number]
950 | [BRN ]
742438 | [LogP]
0.62 | [CAS DataBase Reference]
23787-80-6(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Acetyl-3-methylpyrazine(23787-80-6) | [EPA Substance Registry System]
23787-80-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
3
| [TSCA ]
Yes | [HS Code ]
29339900 |
| Questions And Answer | Back Directory | [Identification]
CAS.No.:
23787-80-6
FL.No.:
14.082
FEMA.No.:
3964
NAS.No.:
n/a
CoE.No.:
11296
EINECS.No.:
245-889-8
JECFA.No.:
950
| [Description]
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines.
| [Regulatory Status]
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).
| [Usage]
Reported uses (ppm): (FEMA, 2001)
Alcoholic.beverages
0.3
3
Confectioneries,.frostings
0.3
3
Nonalcoholic.beverages
0.3
0.6
| [Natural occurrence]
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.
|
| Hazard Information | Back Directory | [Chemical Properties]
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for
hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines | [Chemical Properties]
CLEAR SLIGHTLY YELLOW LIQUID | [Occurrence]
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries. | [Definition]
ChEBI: 2-Acetyl-3-methylpyrazine is an aromatic ketone. | [Aroma threshold values]
Detection 0.02 (water) |
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