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| | Acetylpyrazine Chemical Properties |
| Melting point | 76-78 °C (lit.) | | Boiling point | 78-79°C 8mm | | density | 1.1075 | | refractive index | 1.5350 (estimate) | | FEMA | 3126 | ACETYLPYRAZINE | | Fp | 78-79°C/8mm | | storage temp. | Keep in dark place,Sealed in dry,Room Temperature | | solubility | Chloroform (Slightly), Methanol (Slightly) | | form | Solid | | pka | 0.30±0.10(Predicted) | | color | White to Off-White | | Odor | popcorn-like odor | | Odor Type | popcorn | | JECFA Number | 784 | | BRN | 109630 | | InChIKey | DBZAKQWXICEWNW-UHFFFAOYSA-N | | LogP | 0.20 | | CAS DataBase Reference | 22047-25-2(CAS DataBase Reference) | | NIST Chemistry Reference | Acetylpyrazine(22047-25-2) | | EPA Substance Registry System | Ethanone, 1-pyrazinyl- (22047-25-2) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36-24/25 | | WGK Germany | 2 | | TSCA | T | | HazardClass | IRRITANT | | HS Code | 29339900 |
| | Acetylpyrazine Usage And Synthesis |
| Description | 2-acetylpyrazine is white to pale yellow crystalline powder with a nutty, popcorn, bread-crust odor. It is soluble in water and stable under ordinary conditions. It is used to manufacture many polycyclic compounds and used as useful structures in pharmaceuticals and perfumes. It is a component of the folates (vitamin B compounds) and of the isoalloxazine ring nucleus of flavins. Numerous pyrazine derivatives such as pyrazine polycyclic compounds, alkyl-, alicyclic-, and alkylaryl-substituted compounds, derivatives containing oxygenated functional groups and thio-functional groups in the side-chains are used in biological, drug, flavoring and perfumery industry. 2-acetylpyrazine is used as food additive, commonly used in chocolate and baked goods.
| | References | [1] https://pubchem.ncbi.nlm.nih.gov/compound/Acetylpyrazine#section=Pharmacology-and-Biochemistry
[2] https://en.wikipedia.org/wiki/Acetylpyrazine
[3] http://www.chemicalland21.com/specialtychem/perchem/2-ACETYLPYRAZINE.htm
| | Chemical Properties | LIGHT YELLOW TO YELLOW-BROWNISH POWDER | | Chemical Properties | Acetylpyrazine has a nutty, popcorn, bread crust odor. It is one of the volatile aroma components in popcorn, wheat and rye crusts. | | Occurrence | Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked
beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted
peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil. | | Uses | Acetylpyrazine has been used in synthesis of:
7-heteroaryl-pyrazolo[1,5-a]pyrimidine-3-carboxamides
copper (II) complexes with di-imine ligands
N(4) substituted thiosemicarbazones | | Definition | ChEBI: 2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines. | | Application | Acetylpyrazine has been widely used as an intermediate in the organic synthesis of various heterocyclic derivatives and in coupling reactions, alkylation reactions, and sensitizer ligands because of its good biological and reactive activities. For example, it is a significant reaction intermediate for producing drugs for treating malaria, epilepsy, and Parkinson's disease. | | Preparation | synthesis of acetylpyrazine: By the ester condensation of EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting 2-cyano-pyrazine with methyl magnesium bromide. | | Aroma threshold values | Detection at 62 ppb | | Taste threshold values | Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance | | General Description | 2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust. |
| | Acetylpyrazine Preparation Products And Raw materials |
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