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W312606

Sigma-Aldrich

2-Acetylpyrazine

≥99%, FCC, FG

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Synonym(s):
Acetylpyrazine
Empirical Formula (Hill Notation):
C6H6N2O
CAS Number:
Molecular Weight:
122.12
FEMA Number:
3126
Beilstein/REAXYS Number:
109630
EC Number:
Council of Europe no.:
2286
MDL number:
PubChem Substance ID:
Flavis number:
14.032
NACRES:
NA.21

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

assay

≥99%

mp

76-78 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

corn; nutty; potato

SMILES string

CC(=O)c1cnccn1

InChI

1S/C6H6N2O/c1-5(9)6-4-7-2-3-8-6/h2-4H,1H3

InChI key

DBZAKQWXICEWNW-UHFFFAOYSA-N

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1 of 4

This Item
W313602W330906W325104
vibrant-m

W312606

2-Acetylpyrazine

vibrant-m

W313602

2,3-Diethylpyrazine

vibrant-m

W330906

2-Methylpyrazine

vibrant-m

W325104

2-Acetylpyridine

fragrance allergen

no known allergens

fragrance allergen

-

fragrance allergen

no known allergens

fragrance allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

grade

FG, Halal, Kosher, Fragrance grade

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

mp

76-78 °C (lit.)

mp

-

mp

−29 °C (lit.)

mp

-

General description

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Studies on popcorn aroma and flavor volatiles
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 45(3), 837-843 (1997)
Identification of the volatile flavour compounds of wheat bread crust?comparison with rye bread crust.
Schieberle P & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 180(6), 474-478 (1985)
Jie Li et al.
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The magnetic adsorbent, Fe3O4@[Ni(HL)2]2H2[P2Mo5O23]·2H2O (Fe3O4@1), is synthesized by employing the nanoparticles Fe3O4 and polyoxometalate hybrid 1. Zero-field-cooled (ZFC) and field-cooled (FC) curves show that the blocking temperature of Fe3O4@1 was at 120 K. Studies of Fe3O4@1 removing cationic and anionic
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An analytical method for the detection of 14 volatile organic compounds (VOCs) was developed to investigate VOCs in refill fluids and cartridges of electronic cigarettes (EC) using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). In total

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