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W325007

2-Acetyl-3-ethylpyrazine

98%, FG

Synonym(s):

1-(3-ethylpyrazin-2-yl)ethanone, 2-acetyl-3-ethyl-1,4-diazine, Chip pyrazine

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About This Item

Empirical Formula (Hill Notation):
C8H10N2O
CAS Number:
32974-92-8
Molecular Weight:
150.18
FEMA Number:
3250
Council of Europe no.:
11293
UNSPSC Code:
12164502
PubChem Substance ID:
24901586
Flavis number:
14.049
EC Number:
251-316-2
NACRES:
NA.21
MDL number:
MFCD00038028
Organoleptic:
cocoa; musty; nutty; woody
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

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SMILES string

CCc1nccnc1C(C)=O

InChI

1S/C8H10N2O/c1-3-7-8(6(2)11)10-5-4-9-7/h4-5H,3H2,1-2H3

InChI key

PPJSYGVFDJEMRP-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 1.515 (lit.)

bp

54-56 °C/1 mmHg (lit.)

density

1.075 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

Quality Level

300, 400

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This Item
W396400W314900W330906
2-Acetyl-3-ethylpyrazine 98%, FG

Sigma-Aldrich

W325007

2-Acetyl-3-ethylpyrazine

2-Acetyl-3-methylpyrazine ≥98%, FG

Sigma-Aldrich

W396400

2-Acetyl-3-methylpyrazine

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers ≥95%, FG

Sigma-Aldrich

W314900

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

2-Methylpyrazine ≥99%, FCC, FG

Sigma-Aldrich

W330906

2-Methylpyrazine

organoleptic

cocoa; musty; nutty; woody

organoleptic

nutty; roasted

organoleptic

chocolate; hazelnut; nutty; peanut; roasted

organoleptic

musty; nutty; peanut

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

Application

2-Acetyl-3-ethylpyrazine is:
  • One of the volatile flavor compounds identified and tracked over time during the aging process of Chinese vinegar. It contributes to the vinegar′s nutty and caramel-like aroma [1].
  • Used as a safe flavoring agent in animal feed [2].

General description

2-Acetyl-3-ethylpyrazineis a pyrazine derivative commonly used as a flavoring ingredient. It has a powerful nutty, earthy, and roasted odor and is used as a food flavoring agent and fragrance component [1].

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

188.6 °F - closed cup

flash_point_c

87 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBR7580
SHBQ3298
SHBQ3138
SHBQ7357
SHBP1133

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Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O
Al-Dalali S, et al.
Journal of food composition and analysis, 106, 104295-104295 (2022)
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) and Rychen G, et al.
EFSA Journal, 15(2), e04671-e04671 (2017)

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