| Right Click Picture For More Options. (Safari 1.2 (v125) Compatible). | ||||||||||||||||
| InChI : | InChI=1/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3 | |||||||||||||||
| InChIKey : | BOFLOMVCGPWPQC-UHFFFAOYAT | |||||||||||||||
| SMILES : | n1cc(nc(c1C)CC)C.n1cc(nc(c1CC)C)C | |||||||||||||||
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| fda reg : | unspecified | h. number : | 2933.90 | |||||||||||||
| organoleptics : | ||||||||||||||||
| odor type : | nutty | |||||||||||||||
| odor strength : | high , recommend smelling in a 0.10 % solution or less | |||||||||||||||
| odor description : at 0.10 % in dipropylene glycol. | burnt almond sugar syrup woody coffee | |||||||||||||||
| taste description³ : | at 5.00 ppm. Peanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances | |||||||||||||||
| properties : | ||||||||||||||||
| appearence : | colorless to pale yellow clear liquid | |||||||||||||||
| assay : | 95.00 - 100.00 % | |||||||||||||||
| Food Chemicals Codex Listed : | No | |||||||||||||||
| specific gravity : | 0.95000 - 0.98000 @ 25.00 °C. | |||||||||||||||
| pounds per gallon - calc. : | 7.905 to 8.155 | |||||||||||||||
| refractive index : | 1.50000 - 1.50300 @ 20.00 °C. | |||||||||||||||
| melting point : | 64.00 - 66.00 °C. @ 8.00 mm Hg | |||||||||||||||
| boiling point : | 180.00 - 182.00 °C. @ 760.00 mm Hg | |||||||||||||||
| safety : | ||||||||||||||||
| most important hazard(s) : | Xn - Harmful. | |||||||||||||||
| Oral Toxicity(LD50) : | Not determined | |||||||||||||||
| Dermal Toxicity(LD50) : | Not determined | |||||||||||||||
| flash point ( Deg. F. ) : | 157.00 °F. TCC ( 69.44 °C. ) | |||||||||||||||
| recommendation for 3,5(6)-cocoa pyrazine usage levels up to : | ||||||||||||||||
| 0.5000 % in the fragrance concentrate. | ||||||||||||||||
| recommendation for 3,5(6)-cocoa pyrazine usage levels up to : | ||||||||||||||||
| 5.0000 ppm in the flavor. | ||||||||||||||||
| safety links : | ||||||||||||||||
| chemidplus : | 55031-15-7 | |||||||||||||||
| epa-srs : | 55031-15-7 | |||||||||||||||
| other : | ||||||||||||||||
| references : | ||||||||||||||||
| pubchem : | 40723204 | |||||||||||||||
| reference : | Mosciano, Gerard P&F 17, No. 3, 57, (1992)³ | |||||||||||||||
| synonyms : | |
| 3,5(6)- | dimethyl-2-ethyl pyrazine mixture |
| 2- | ethyl-3,5(6)-dimethyl pyrazine mixture |
| 3,5(6)- | cocoa pyrazine |
| soluble in : | |
| water | |
| stability : | |
| stable in most media | |
| (odor and/or flavor) used in : | |
| almond | |
| burnt | |
| caramel | |
| chocolate cocoa | |
| coffee | |
| meat | |
| nut hazelnut | |
| nut peanut | |
| nut walnut | |
| popcorn | |
| potato | |
| roasted | |
| rum | |
| whiskey | |
| woody | |
| natural occurrence in : | |
| asparagus | |
| cocoa | |
| coffee | |
| filbert | |
| meat | |
| peanut | |
| popcorn | |
| potato baked potato | |
| rum | |
| shrimp | |
| soy products | |
| whiskey | |