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W315508

Sigma-Aldrich

2-Ethyl-3-methylpyrazine

≥98%, FCC, FG

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Synonym(s):
filbert pyrazine
Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
Molecular Weight:
122.17
FEMA Number:
3155
EC Number:
Council of Europe no.:
548
MDL number:
PubChem Substance ID:
Flavis number:
14.006
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

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

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

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This Item
W313602W312606W314900
2,3-Diethylpyrazine ≥98%, FG

Sigma-Aldrich

W313602

2,3-Diethylpyrazine

2-Acetylpyrazine ≥99%, FCC, FG

Sigma-Aldrich

W312606

2-Acetylpyrazine

grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

assay

≥98%

assay

≥98%

assay

≥99%

assay

≥95%

refractive index

n20/D 1.503 (lit.)

refractive index

n20/D 1.5 (lit.)

refractive index

-

refractive index

n20/D 1.5015 (lit.)

bp

57 °C/10 mmHg (lit.)

bp

180-182 °C (lit.)

bp

-

bp

180-181 °C (lit.)

density

0.987 g/mL at 25 °C

density

0.963 g/mL at 25 °C (lit.)

density

-

density

0.965 g/mL at 25 °C (lit.)

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.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.0 °F - closed cup

Flash Point(C)

58.9 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Customers Also Viewed

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

Protocols

GC Analysis of Pyrazines in Peanut Butter

Separation of 2-Ethyl-3-methylpyrazine; 1-Methylpyrrole; 2,3-Dimethylpyrazine; 2,5-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Diethylpyrazine; 2-Methylpyrazine; Carbon disulfide; Dimethyl disulfide; 2,6-Dimethylpyrazine

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