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| | 2-Acetyl-3-ethylpyrazine Chemical Properties |
| Boiling point | 54-56 °C1 mm Hg(lit.) | | density | 1.075 g/mL at 25 °C(lit.) | | FEMA | 3250 | 2-ACETYL-3-ETHYLPYRAZINE | | refractive index | n20/D 1.515(lit.) | | Fp | 188 °F | | storage temp. | Sealed in dry,Room Temperature | | pka | 0.56±0.10(Predicted) | | form | clear liquid | | color | Light orange to Yellow to Green | | Odor | at 1.00 % in propylene glycol. earthy potato chip nutty popcorn corn | | Odor Type | nutty | | biological source | synthetic | | JECFA Number | 785 | | BRN | 742901 | | Major Application | flavors and fragrances | | InChI | 1S/C8H10N2O/c1-3-7-8(6(2)11)10-5-4-9-7/h4-5H,3H2,1-2H3 | | InChIKey | PPJSYGVFDJEMRP-UHFFFAOYSA-N | | SMILES | CCc1nccnc1C(C)=O | | LogP | 1.15 | | CAS DataBase Reference | 32974-92-8(CAS DataBase Reference) | | NIST Chemistry Reference | 2-Acetyl-3-ethylpyrazine(32974-92-8) | | EPA Substance Registry System | Ethanone, 1-(3-ethylpyrazinyl)- (32974-92-8) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36/37/39 | | WGK Germany | 3 | | TSCA | TSCA listed | | HS Code | 29339900 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Eye Irrit. 2
Skin Irrit. 2
STOT SE 3 |
| | 2-Acetyl-3-ethylpyrazine Usage And Synthesis |
| Identification |
CAS.No.:
32974-92-8
FL.No.:
14.049
FEMA.No.:
3250
NAS.No.:
3250
CoE.No.:
11293
EINECS.No.:
251-316-2
JECFA.No.:
785
| | Description | 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, meaty odor.
| | Regulatory Status | CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).
| | Usage | Reported uses (ppm): (FEMA, 1994)
Gelatins, puddings
0.1
0.1
| | Natural occurrence | Reported found in pork liver and cocoa.
| | Chemical Properties | Yellow liquid | | Chemical Properties | 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, meaty odor | | Occurrence | Reported found in pork liver and cocoa | | Uses | 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 vinegarμs nutty and caramel-like aroma .
- Used as a safe flavoring agent in animal feed .
| | Definition | ChEBI: 2-Acetyl-3-ethylpyrazine is an aromatic ketone. | | Preparation | From 2-ethyl-3-methylpyrazine by bromination, followed by oxidation to the ketone |
| | 2-Acetyl-3-ethylpyrazine Preparation Products And Raw materials |
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