23787-80-6

Basic information

• Product Name: 2-Acetyl-3-methylpyrazine
• Synonyms: ACETYL-3-METHYLPYRAZINE, 2-;TIMTEC-BB SBB005785;1-(3-methylpyrazinyl)ethan-1-one;2-ACETYL-3-METHYLPYRAZINE 98+%;2-Acetyl-3-methyl;ACETYL-3-METHYLPYRAZINE, 2-(SG);1-(3-Methyl-2-pyrazinyl)ethanone;1-(3-methylpyrazinyl)-ethanon
• CAS NO: 23787-80-6
• Molecular Formula: C₇H₈N₂O
• Molecular Weight: 136.15
• EINECS: 245-889-8
• Product Categories: Pyrazine;Mono- & Polyalkylpyrazines;Pyrazines;pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances
• Mol File: 23787-80-6.mol
• Article Data: 3

Chemical Properties

• Melting Point: 90°C (20 torr)
• Boiling Point: 90 °C20 mm Hg(lit.)
• Flash Point: 176 °F
• Appearance: /
• Density: 1.114 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.105mmHg at 25°C
• Refractive Index: n20/D 1.521(lit.)
• Storage Temp.: 0-6°C
• PKA: 0.56±0.10(Predicted)
• Sensitive: Light Sensitive
• BRN: 742438
• CAS DataBase Reference: 2-Acetyl-3-methylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2-Acetyl-3-methylpyrazine(23787-80-6)
• EPA Substance Registry System: 2-Acetyl-3-methylpyrazine(23787-80-6)

Safety Data

• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 26-36/37/39-24/25
• WGK Germany: 3
• TSCA: Yes
• Hazardous Substances Data: 23787-80-6(Hazardous Substances Data)

Usage

Identification

▼▲ CAS.No.:? 23787-80-6? FL.No.:? 14.082 FEMA.No.:? 3964 NAS.No.:? n/a? CoE.No.:? 11296 EINECS.No.:? 245-889-8? JECFA.No.:? 950

Description

2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines.

Regulatory Status

CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

Usage

Reported uses (ppm): (FEMA, 2001) ▼▲ Food Category? Usual? Max.? Alcoholic.beverages? 0.3 3 Baked.goods? 1.3 4.3 Breakfast.cereals? 0.1 2 Chewing.gum? 0.8 8 Confectioneries,.frostings? 0.3 3 Egg.products? 0.3 3 Fats/oils? 0.3 3 Fish.products? 0.1 3 Frozen.dairy? 1 5 Fruit.ices? 0.2 2 Gelatins/puddings? 0.2 2 Gravies? 0.3 3 Hard.candy? 0.5 5 Instant.coffee/tea? 0.1 1 Jams/jellies? 0.5 5 Meat.products? 1.3 5 Milk.products? 0.3 3 Nonalcoholic.beverages? 0.3 0.6 Seasonings/flavors? 0.5 5 Snack.foods? 0.5 5 Soups? 1 2.5

Natural occurrence

Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

Chemical Properties

Different sources of media describe the Chemical Properties of 23787-80-6 differently. You can refer to the following data:
1. CLEAR SLIGHTLY YELLOW LIQUID
2. 2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines

Occurrence

Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

Aroma threshold values

Detection 0.02 (water)

InChI:InChI=1/C7H8N2O/c1-5-7(6(2)10)9-4-3-8-5/h3-4H,1-2H3

Upstream product

• 15707-23-0 2-methyl-3-ethylpyrazine 

Downstream Products

• 593270-21-4 2-bromo-1-(3-methylpyrazin-2-yl)ethanone 
• 1433999-46-2 (E)-3-[4-(dimethylamino)phenyl]-1-(3-methylpyrazin-2-yl)prop-2-en-1-one 
• 1433999-44-0 (E)-3-(4-bromophenyl)-1-(3-methylpyrazin-2-yl) prop-2-en-1-one 
• 1433999-43-9 (E)-3-(4-chlorophenyl)-1-(3-methylpyrazin-2-yl)prop-2-en-1-one 
• 1433999-42-8 (E)-3-(4-fluorophenyl)-1-(3-methylpyrazine-2-yl)prop-2-en-1-one 
• 1213251-51-4 C₁₃H₁₁FN₂O 
• 350809-28-8 methyl 2-[1-(3-methyl-2-pyrazinyl)ethylidene]hydrazinecarbodithioate 

Relevant articles and documents

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1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.