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| | Pyrazine Chemical Properties |
| Melting point | 50-56 °C (lit.) | | Boiling point | 115-116 °C (lit.) | | density | 1.031 g/mL at 25 °C (lit.) | | FEMA | 4015 | PYRAZINE | | refractive index | 1.5235 | | Fp | 132 °F | | storage temp. | Store below +30°C. | | solubility | SOLUBLE | | form | Crystals | | pka | 0.65(at 27℃) | | color | White | | Specific Gravity | 1.031 | | Odor | at 0.10 % in propylene glycol. pungent sweet corn like roasted hazelnut barly | | Odor Type | nutty | | Water Solubility | SOLUBLE | | Sensitive | Hygroscopic | | Merck | 14,7957 | | JECFA Number | 951 | | BRN | 103905 | | Stability: | Stable. Highly flammable. Incompatible with acids, oxidizing agents. | | LogP | -0.26 | | CAS DataBase Reference | 290-37-9(CAS DataBase Reference) | | NIST Chemistry Reference | Pyrazine(290-37-9) | | EPA Substance Registry System | Pyrazine (290-37-9) |
| Hazard Codes | Xi,F | | Risk Statements | 36/37/38-11 | | Safety Statements | 26-36-16 | | RIDADR | UN 1325 4.1/PG 2 | | WGK Germany | 3 | | RTECS | UQ2015000 | | TSCA | T | | HazardClass | 4.1 | | PackingGroup | III | | HS Code | 29339990 |
| | Pyrazine Usage And Synthesis |
| Description | Pyrazine is a heterocyclic aromatic organic compound and can be reacted to obtain diverse pyrazine derivatives. Pyrazines are important contributors to the flavor of various roasted, toasted, or similarly heated foods. Pyrazine derivatives exhibit a wide variety of aromas in food, e.g. 2-methoxy-3-isopropylpyrazine produces a green pea odor. Pyrazines and pyrazine derivatives are typically used as flavor agent. Pyrazines and Pyrazine derivatives are also used as fragrances.
| | References | [1] T.B. Adamsa, J. Doullb, V.J. Feronc, J.I. Goodmand, L.J. Marnette, I.C. Munrof, P.M. Newberneg, P.S. Portogheseh, R.L. Smithi, W.J. Waddellj and B.M. Wagnerk, The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients, Food and Chemical Toxicology, 2002, vol. 40, 429-451
| | Chemical Properties | white crystals or powder | | Chemical Properties | Pyrazine has a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts | | Occurrence | Pyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green). | | Uses | Pyrazine is used as a flavoring agent. It serves as a component of some herbs in traditional Chinese medicine. It is employed as pharmaceutical intermediates, perfume intermediates and involved in the preparation of other chemicals. In addition to this, it is used in the production of pyrazine 1-oxide. | | Definition | ChEBI: A diazine that is benzene in which the carbon atoms at positions 1 and 4 have been replaced by nitrogen atoms. | | Definition | A heterocyclic aromatic compound with a six-membered ring containing four carbon atoms and two nitrogen
atoms. | | Definition | pyrazine: An unsaturated heterocycliccompound having two nitrogenatoms in a six-membered ring,C4H4N2; r.d. 1.03; m.p. 52°C; b.p.115°C. Pyrazine is a symmetric diazine. | | Preparation | Prepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen. | | Aroma threshold values | 300 ppm (odor threshold in water) | | General Description | Pyrazine is a 1,4-diazine and an electron-deficient N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials. | | Purification Methods | Distil pyrazine in steam and crystallise it from water. Purify also by zone melting. [Beilstein 23 H 91, 23 II 80, 23 III/IV 899, 23/5 V 351.] |
| | Pyrazine Preparation Products And Raw materials |
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