2-ethyl pyrazine 13925-00-3

2-ethyl pyrazine

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IUPAC name :

2-ethylpyrazine

InChI :

InChI=1/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3

InChIKey :

KVFIJIWMDBAGDP-UHFFFAOYAE

SMILES :

CCC1=NC=CN=C1

(EINECS) number :	237-691-5
cas number :	13925-00-3
beilstein number :	0108200
fema number :	3281
coe number :	2213
jecfa number :	762
fl. number :	14.022
molar refractivity :	31.98 ± 0.3 cm3
parachor :	272.1 ± 4.0 cm3
index of refraction :	1.500 ± 0.02
surface tension :	39.3 ± 3.0 dyne/cm
density :	0.994 ± 0.06 g/cm3
polarizability :	12.67 ± 0.5 10-24cm3
xlogp :	0.60
molecular weight :	108.1411200
formula :	C6 H8 N2

fda reg :

unspecified

h. number :

2933.90

organoleptics :

odor type :

nutty

odor strength :

high ,
recommend smelling in a 1.00 % solution or less

odor description :
at 1.00 % in dipropylene glycol.

peanut butter musty nutty woody roasted cocoa

properties :

appearence :

colorless to pale yellow clear liquid

assay :

98.00 - 100.00 %

Food Chemicals Codex Listed :

specific gravity :

0.98400 @ 25.00 °C.

refractive index :

1.49800 @ 20.00 °C.

boiling point :

152.00 - 153.00 °C. @ 760.00 mm Hg

boiling point :

122.00 - 124.00 °C. @ 90.00 mm Hg

logp :

0.69

safety :

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

flash point ( Deg. F. ) :

109.00 °F. TCC ( 42.78 °C. )

recommendation for 2-ethyl pyrazine usage levels up to :

0.1000 % in the fragrance concentrate.

recommendation for 2-ethyl pyrazine usage levels up to :

10.0000 ppm in the flavor.

safety links :

(EINECS) number :

237-691-5

rtecs :

UQ3330000 for 13925-00-3

chemidplus :

013925003

epa-srs :

13925-00-3

other :

references :

jecfa number :

762

fl. number :

14.022

pubchem :

169073

NIST Chemistry WebBook :

2123001015

synonyms :
2-	ethyl pyrazine
2-	ethyl-1,4-diazine
2-	ethylpyrazine
soluble in :
	alcohol
	water, 28400 mg/L @ 25C
insoluble in :
	water
(odor and/or flavor) blends with :
	acetyl pyrroline
2-	acetyl thiazole
2-	acetyl-3-methyl pyrazine
	benzothiazole
	benzyl methyl sulfide
	butyl laurate
2(4)-iso	butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
	butyraldehyde
	cedrenyl acetate
	chocolate pyrazine A
	chocolate pyrazine B
	cocoa hexenal
	cocoa pyrazine
3,6-	cocoa pyrazine
6,7-	dihydro-2,3-dimethyl-5H-cyclopentapyrazine
	dimethyl dihydrocyclopentapyrazine
2,5-	dimethyl furan
2,3-	dimethyl pyrazine
2,5-	dimethyl pyrazine
2,6-	dimethyl pyrazine
2,4-	dimethyl thiazole
2,5-	dimethyl thiazole
4,5-	dimethyl thiazole
2,4-	dimethyl-3-oxazoline
2-	ethoxythiazole
2-	ethyl furan
	eugenyl acetate
	filbert heptenone
	filbert pyrazine
	furfuryl thioacetate
2-	heptyl furan
1-	hydroxy-2-butanone
3-	mercapto-2-butanone
2-	methoxy-3-methyl pyrazine
2-	methoxy-4-vinyl phenol
	methyl 2-(methyl thio) acetate
	methyl 2-methyl-3-furyl disulfide
2-	methyl 3-(methyl thio) furan 10% in triacetin
S-	methyl methioninium chloride
2-	methyl pyrazine
5-	methyl quinoxaline
2-	methyl thio-3,5 or 6-methyl pyrazine
3-	methyl-2-butane thiol
2-	methyl-3-tetrahydrofuran thiol
	nutty pyrazine
	nutty quinoxaline
	peanut dithiazine
2-	propionyl-2-thiazoline
2-	pyridinyl methane thiol
	sulfurol
	sulfuryl acetate
	sulfuryl butyrate
	sulfuryl decanoate
	sulfuryl formate
	sulfuryl hexanoate
	sulfuryl isobutyrate
	sulfuryl octanoate
	sulfuryl propionate
1-(2-	thienyl) butanone
2,4,5-	trimethyl oxazole
2,3,5-	trimethyl pyrazine
(odor and/or flavor) used in :
	bread
	butter
	chocolate cocoa
	coffee
	nut
	nut peanut butter
	woody
natural occurrence in :
	asparagus
	beef boiled beef
	coffee
	filbert
	malt
	peanut
	potato
	shrimp

information only - not sold by The Good Scents Company.

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