2-ethyl pyrazine

Full Material List
2-ethylpyrazine

Identifiers

FEMA 3281
CAS 13925-00-3
EINECS 237-691-5
Synonyms
  • 2- ethyl pyrazine, kosher
  • 2- ethyl-1,4-diazine
  • ethyl-2 pyrazine
  • 2- ethyl-pyrazine
  • 2- ethylpyrazine
  • 2- ethylpyrazine 10% in ethyl alcohol
  • 2- ethylpyrazine 10% in ethyl alcohol, kosher
  • moldin
  • pyrazine, 2-ethyl-
JECFA Food Flavoring 762
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.022 2-ethylpyrazine
DG SANTE Food Contact Materials N/A
FDA UNII 0QO4LUV16Z
CoE Number 2213
XlogP3-AA 0.70 (est)
Molecular Weight 108.14376
Molecular Formula C6 H8 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty peanut butter musty nutty woody roasted cocoa
  • Odor Description:at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa
  • nutty musty fermented coffee roasted cocoa meaty
  • Odor Description:at 1.00 %. Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuancesMosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor nutty
peanut, butter, musty, nutty, woody, roasted, cocoa, fermented, coffee, meaty
Flavor nutty
nutty, musty, woody, potato, earthy, cocoa, fishy,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.99500 to 0.99800 @ 20.00 °C.
Lbs/Gal (est) 8.289 to 8.314
Refractive Index 1.49800 to 1.50000 @ 20.00 °C.
Melting Point N/A
Boiling Point 152.00 to 153.00 °C. @ 760.00 mm Hg
Flash Point 109.00 °F. TCC ( 42.78 °C. )
Acid Value N/A
Vapor Pressure 4.007000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.69
Soluble In
  • alcohol
  • water, 2.841e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • asparagus
  • beef boiled beef
  • bread
  • chicory root oil @ 0.028%
  • cocoa
  • coffee
  • fenugreek seed
  • filbert
  • fish
  • malt
  • peanut
  • pork cooked pork
  • potato baked potato
  • shrimp
  • tea leaf