| Identification | More | [Name]
2-Ethyl-3-methylpyrazine | [CAS]
15707-23-0 | [Synonyms]
2-ETHYL-3-METHYLPYRAZINE
2-METHYL-3-ETHYLPYRAZINE
3-ETHYL-2-METHYLPYRAZINE
3-METHYL-2-ETHYLPYRAZINE
ETHYL-3-METHYLPYRAZINE,2-
FEMA 3155
FEMA NUMBER 3155
2-ethyl-3-methyl-pyrazin
Pyrazine, 3-ethyl-2-methyl
5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANO&
2-Ethyl-3-methylpyrazine, 98+%
methylethylpyrazine,2-methyl-3-ethylpyrazine
Pyrazine, 2-ethyl-3-methyl-
3-ETHYL-2-METHYL PYRAZINE FEMA NO.3155
3-Ethyl-2-methylpirazine | [EINECS(EC#)]
239-799-8 | [Molecular Formula]
C7H10N2 | [MDL Number]
MFCD00006150 | [Molecular Weight]
122.17 | [MOL File]
15707-23-0.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to slightly yellow liquid | [Boiling point ]
57 °C10 mm Hg(lit.) | [density ]
0.987 g/mL at 25 °C
| [vapor pressure ]
1.74hPa at 20℃ | [FEMA ]
3155 | [refractive index ]
n20/D 1.503(lit.)
| [Fp ]
138 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
sparingly soluble | [form ]
neat | [pka]
1.94±0.10(Predicted) | [color ]
Colorless to Light yellow | [Specific Gravity]
0.987 | [Odor]
at 0.10 % in dipropylene glycol. nutty peanut musty corn raw earthy bread | [Odor Type]
nutty | [Water Solubility ]
sparingly soluble | [JECFA Number]
768 | [BRN ]
956775 | [LogP]
1.42 at 25℃ | [Uses]
Food additive. | [CAS DataBase Reference]
15707-23-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, 2-ethyl-3-methyl-(15707-23-0) | [EPA Substance Registry System]
15707-23-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S24/25:Avoid contact with skin and eyes . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
UQ3335000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29339900 | [Safety Profile]
Moderately toxic by
ingestion. When heated to decomposition it
emits acrid smoke and irritating fumes. |
| Hazard Information | Back Directory | [Hazard]
Moderately toxic by ingestion. | [Chemical Properties]
2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. | [Chemical Properties]
clear colorless to slightly yellow liquid | [Occurrence]
Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products,
roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish. | [Definition]
ChEBI: 2-Ethyl-3-methylpyrazine, 9CI is a member of pyrazines. | [Preparation]
By condensation of ethylenediamine with 2,3-pentanedione. | [Aroma threshold values]
Detection: 2 ppm (130 ppb in water) | [Taste threshold values]
Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances. | [Flammability and Explosibility]
Notclassified |
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