2-acetyl pyrazine 22047-25-2

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Supplier Listings for 2-acetyl pyrazine

Advanced Biotech

2- ACETYL PYRAZINE

Anhui Haibei

2- Acetyl Pyrazine natural

Odor: Popcorn nutty corn chip bread crust chocolate hazelnut coffee

Anhui Haibei

2- Acetyl Pyrazine

Odor: Popcorn nutty corn chip bread crust chocolate hazelnut coffee

Apple

2- Acetylpyrazine

Beijing Lys Chemicals

2- Acetyl pyrazine

Berjé

2- Acetyl Pyrazine

Citrus and Allied Essences

2- Acetyl Pyrazine FCC

Market Report

DeLong Chemicals America

2- Acetylpyrazine, Kosher

Kosher

2- Acetylpyrazine 99%

Odor: Grilled corn, chocolate nut

Frutarom

2- acetyl pyrazine FCC

Frutarom

2- ACETYLPYRAZINE

≥99.00%, NI, Kosher

Odor: Caramel, Nutty, Popcorn, Sweet

Use: Suggested Uses: Bread, Cocoa, Coffee, Nut, Potato

Odor: POPCORN, CHOCOLATE, NUTTY

Kosher

Nature-identical

Odor: chocolate, coffee, nut, popcorn

Flavor: chocolate, popcorn in dilution (10ppm)

Parchem

2- acetyl pyrazine

Penta International

2- ACETYLPYRAZINE FCC, Kosher

≥99%, FCC, Kosher, FG

Odor: chocolate; nutty; vegetable

Shijiazhuang Lida Chemicals

2- Acetylpyrazine

Tokyo Chemical Industry

2- Acetylpyrazine >99.0%(GC)

Treatt

2- Acetylpyrazine

NI, Kosher

Odor: popcorn; nutty, bread crust

Flavor: nutty

Used not only for popcorn type flavours, but also in roast nut flavours (hazelnut, peanut, almond), chocolate, bread and yeast type flavors. 2-Acetylpyrazine and 2-acetylthiazole both have aromas similar to the non-GRAS material 2-acetylpyrroline which is an important character impact compound in aromatic rice, bread crust and popcorn. Normal use levels in finished consumer product: 0.05-5 ppm. Council of Europe limits: foods (5 ppm); beverages (5 ppm).

Ventos

2- Acetyl Pyrazine

Odor: POPCORN, CHOCOLATE, NUT, FIRING

Vigon International

Acetyl-2 Pyrazine

msds

Odor: POPCORN, BREAD-CRUST LIKE

WEN International

2- ACETYL PYRAZINE

Synthetic

Organoleptics

Organoleptic Properties

Odor Type :	popcorn
Odor Strength :	very high , recommend smelling in a 0.10 % solution or less
Odor Description: at 0.10 % in propylene glycol.	popcorn nutty corn chip bread crust chocolate hazelnut coffee Luebke, William tgsc, (1996)
Odor sample from :	SAFC
Odor Description:	Musty, roasted, corn chip, popcorn, nutty and potato-like Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Taste Description: at 10.00 ppm.	Roasted, nutty, bready and yeasty, with popcorn and corn chip nuances Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Substantivity :	400 Hour(s)

Properties

Physical Properties

Appearance :	white to pale yellow crystalline powder (est)
Assay :	99.00 to 100.00 %
Food Chemicals Codex Listed :	Yes
Melting Point :	76.00 to 78.00 °C. @ 760.00 mm Hg
Boiling Point :	188.00 to 190.00 °C. @ 760.00 mm Hg
Vapor Pressure :	0.188000 mm/Hg @ 25.00 °C.
Flash Point :	> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w) :	0.200
Shelf Life :	24.00 month(s) or longer if stored properly.
Storage :	store in cool, dry place in tightly sealed containers, protected from heat and light.

Safety

Safety Information

Most important hazard(s) :	Xi - Irritant
	R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
Oral/Parenteral Toxicity :
	gavage-rat LD50 [sex: M,F] > 3000 mg/kg (Posternak et al., 1975)
Dermal Toxicity :
	Not determined
Inhalation Toxicity :
	Not determined

Safety in Use

Safety in Use Information

Category :	flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU) :	12.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :	120.00 (μg/capita/day)
Structure Class :	II
Recommendation for 2-acetyl pyrazine fragrance usage levels up to :
	0.0500 % in the fragrance concentrate.
Recommendation for 2-acetyl pyrazine flavor usage levels up to :
	10.0000 ppm in the finished product.

Safety References

European Food Safety Athority(efsa) :	Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s) :
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000):page or pdf
Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC):page or pdf
Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]:page or pdf
Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24:page or pdf
Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010):page or pdf
EPI System :	View
Chemicalize.org :	Calculate predicted properties
Canada Domestic Sub. List :	Yes
EPA Substance Registry Services (TSCA) :	22047-25-2
WGK Germany :	2
	1-pyrazin-2-ylethanone
DTP/NCI :	72374
Chemidplus :	0022047252

Articles
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    Perfumer & Flavorist : Flavor Bites: 2-Acetyl Pyrazine