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| | Ethylpyrazine Basic information |
| | Ethylpyrazine Chemical Properties |
| Melting point | 155 °C | | Boiling point | 152-153 °C (lit.) | | density | 0.984 g/mL at 25 °C (lit.) | | FEMA | 3281 | 2-ETHYLPYRAZINE | | refractive index | n20/D 1.498(lit.) | | Fp | 109 °F | | storage temp. | Sealed in dry,Room Temperature | | solubility | freely soluble | | pka | 1.62±0.10(Predicted) | | form | neat | | color | Colorless to Light yellow to Light orange | | Specific Gravity | 0.984 | | Odor | at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa | | Odor Type | nutty | | Water Solubility | freely soluble | | JECFA Number | 762 | | BRN | 108200 | | LogP | 0.69 | | CAS DataBase Reference | 13925-00-3(CAS DataBase Reference) | | NIST Chemistry Reference | Pyrazine, ethyl-(13925-00-3) | | EPA Substance Registry System | Pyrazine, ethyl- (13925-00-3) |
| Hazard Codes | Xi,Xn | | Risk Statements | 10-41-37/38-22 | | Safety Statements | 16-39-26 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 3 | | RTECS | UQ3330000 | | TSCA | T | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29339990 |
| | Ethylpyrazine Usage And Synthesis |
| Chemical Properties | clear colorless to yellow liquid | | Chemical Properties | 2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor. | | Occurrence | Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt | | Uses | Ethylpyrazine has been used in the synthesis of pyrazinoic acid. | | Uses | Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine. | | Definition | ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a
cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste. | | Preparation | By alkylation of methylpyrazine with methyliodide. | | Aroma threshold values | Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa
and meaty nuances. | | Taste threshold values | Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance. | | General Description | 2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process. |
| | Ethylpyrazine Preparation Products And Raw materials |
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