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W328103

Sigma-Aldrich

2-Ethylpyrazine

≥98%, FG

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Synonym(s):
Ethylpyrazine
Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3281
Beilstein/REAXYS Number:
108200
EC Number:
Council of Europe no.:
2213
MDL number:
PubChem Substance ID:
Flavis number:
14.022
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

assay

≥98%

refractive index

n20/D 1.498 (lit.)

bp

152-153 °C (lit.)

density

0.984 g/mL at 25 °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

cocoa; musty; nutty; woody; roasted

SMILES string

CCc1cnccn1

InChI

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

InChI key

KVFIJIWMDBAGDP-UHFFFAOYSA-N

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This Item
W313602W323713W330906
vibrant-m

W328103

2-Ethylpyrazine

vibrant-m

W313602

2,3-Diethylpyrazine

vibrant-m

W323713

2,3,5,6-Tetramethylpyrazine

vibrant-m

W330906

2-Methylpyrazine

biological source

synthetic

biological source

synthetic

biological source

-

biological source

synthetic

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

FG, Fragrance grade, Halal, Kosher

organoleptic

cocoa; musty; nutty; woody; roasted

organoleptic

green; nutty; pepper

organoleptic

chocolate; coffee; fatty; musty; nutty

organoleptic

musty; nutty; peanut

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

density

0.984 g/mL at 25 °C (lit.)

density

0.963 g/mL at 25 °C (lit.)

density

-

density

1.03 g/mL at 25 °C (lit.)

General description

2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

Pictograms

FlameExclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

109.0 °F

flash_point_c

42.78 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Customers Also Viewed

Slide 1 of 7

1 of 7

Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods.
Koehler PE, et al.
Journal of Food Science, 36(5), 816-818 (1971)
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)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact

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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