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W313602

Sigma-Aldrich

2,3-Diethylpyrazine

≥98%, FG

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Synonym(s):
Shoyu pyrazine
Empirical Formula (Hill Notation):
C8H12N2
CAS Number:
Molecular Weight:
136.19
FEMA Number:
3136
EC Number:
Council of Europe no.:
534
MDL number:
PubChem Substance ID:
Flavis number:
14.005
NACRES:
NA.21

biological source

synthetic

Quality Level

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
FDA 21 CFR 110

Assay

≥98%

refractive index

n20/D 1.5 (lit.)

bp

180-182 °C (lit.)

density

0.963 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

green; nutty; pepper

SMILES string

CCc1nccnc1CC

InChI

1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3

InChI key

GZXXANJCCWGCSV-UHFFFAOYSA-N

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This Item
W324418W328103W312606
2,3-Diethylpyrazine ≥98%, FG

Sigma-Aldrich

W313602

2,3-Diethylpyrazine

2-Ethylpyrazine ≥98%, FG

Sigma-Aldrich

W328103

2-Ethylpyrazine

2-Acetylpyrazine ≥99%, FCC, FG

Sigma-Aldrich

W312606

2-Acetylpyrazine

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

assay

≥98%

assay

≥99%

assay

≥98%

assay

≥99%

refractive index

n20/D 1.5 (lit.)

refractive index

n20/D 1.5040 (lit.)

refractive index

n20/D 1.498 (lit.)

refractive index

-

bp

180-182 °C (lit.)

bp

171-172 °C (lit.)

bp

152-153 °C (lit.)

bp

-

General description

2,3-Diethylpyrazine has been identified as one of the volatile flavor constituents in roasted coffee beans, roasted sesame seeds and baked potato.

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

159.8 °F - closed cup

Flash Point(C)

71 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Chemistry of baked potato flavor. 1. Pyrazines and thiazoles indentified in the volatile flavor of baked potato.
Coleman EC & Ho CT.
Journal of Agricultural and Food Chemistry, 28(1), 66-68 (1980)
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography?time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1), 57-65 (2004)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)

Protocols

Separation of 2-Ethyl-3-methylpyrazine; 1-Methylpyrrole; 2,3-Dimethylpyrazine; 2,5-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Diethylpyrazine; 2-Methylpyrazine; Carbon disulfide; Dimethyl disulfide; 2,6-Dimethylpyrazine

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