| Identification | More | [Name]
2-Acetyl-3,5-dimethylpyrazine | [CAS]
54300-08-2 | [Synonyms]
2-ACETYL-3,5(6)-DIMETHYLPYRAZINE
2-ACETYL-3,5-DIMETHYLPYRAZINE
2-ACETYL-3,5-DIMETHYLPYRAZINE AND 2-ACETYL-3,6-DIMETHYLPYRAZINE
2-ACETYL-3,5(OR 6)-DIMETHYLPYRAZINE
FEMA 3327
FEMA NUMBER 3327
1-(3,5-Dimethyl-2-pyrazinyl)-1-ethanone
1-(3,5-Dimethyl-2-pyrazinyl)ethanone
1-(3,5-dimethylpyrazinyl)-ethanon
Ethanone, 1-(3,5-dimethylpyrazinyl)-
Pyrazine, 2-acetyl-3,5-dimethyl
1-(3,5-dimethylpyrazinyl)ethan-1-one
2-ACETYL-3 5(OR 6)-DIMETHYLPYRAZINE 98&
2-ACETYL-3,5-DIMETHYLPRAZINE
1-(3,5-DMETHYLPYRAZIN-2-YL)ETHANONE
2-ACETYL-3(5OR6)-DIMETHYL PYRAZIN FEMA NO.3327
1-(3,5-Dimethylpyrazin-2-yl)ethanone | [EINECS(EC#)]
259-076-0 | [Molecular Formula]
C8H10N2O | [MDL Number]
MFCD00055023 | [Molecular Weight]
150.18 | [MOL File]
54300-08-2.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
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 .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection . | [WGK Germany ]
3
| [HS Code ]
2933998090 |
| Questions And Answer | Back Directory | [Identification]
CAS.No.:
54300-08-2
54300-09-3
FL.No.:
14.055
FEMA.No.:
3327
NAS.No.:
3327
CoE.No.:
11294
EINECS.No.:
259-076-0 259-077-6
JECFA.No.:
786
EAFUS.No.:
977043-63-2
| [Description]
It has an odor of roasted hazelnut with caramel popcorn nuances.
| [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)
| [Natural occurrence]
Reported found in coffee.
|
| Hazard Information | Back Directory | [Chemical Properties]
It has an odor of roasted hazelnut with caramel popcorn nuances. | [Occurrence]
Reported found in coffee | [Definition]
ChEBI: 2-Acetyl-3,5-dimethylpyrazine is an aromatic ketone. | [Preparation]
From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone | [Aroma threshold values]
Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance. | [Taste threshold values]
Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike. |
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