54300-08-2

Basic information

• Product Name: 2-Acetyl-3,5-dimethylpyrazine
• Synonyms: FEMA NUMBER 3327;FEMA 3327;2-ACETYL-3,5(6)-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE AND 2-ACETYL-3,6-DIMETHYLPYRAZINE;2-ACETYL-3,5(OR 6)-DIMETHYLPYRAZINE;1-(3,5-Dimethyl-2-pyrazinyl)-1-ethanone;1-(3,5-Dimethyl-2-pyrazinyl)ethanone
• CAS NO: 54300-08-2
• Molecular Formula: C₈H₁₀N₂O
• Molecular Weight: 150.18
• EINECS: 259-076-0
• Product Categories: pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances
• Mol File: 54300-08-2.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 70 °C7 mm Hg(lit.)
• Flash Point: 195 °F
• Appearance: /
• Density: 1.073 g/mL at 25 °C(lit.)
• Vapor Pressure: 3 mm Hg ( 20 °C)
• Refractive Index: n20/D 1.517(lit.)
• Storage Temp.: Sealed in dry,Room Temperature
• PKA: 1.25±0.10(Predicted)
• CAS DataBase Reference: 2-Acetyl-3,5-dimethylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2-Acetyl-3,5-dimethylpyrazine(54300-08-2)
• EPA Substance Registry System: 2-Acetyl-3,5-dimethylpyrazine(54300-08-2)

Safety Data

• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 26-36/37/39
• WGK Germany: 3
• Hazardous Substances Data: 54300-08-2(Hazardous Substances Data)

Usage

Identification

▼▲ CAS.No.:? 54300-08-2 54300-09-3? FL.No.:? 14.055 FEMA.No.:? 3327 NAS.No.:? 3327 CoE.No.:? 11294 EINECS.No.:? 259-076-0 259-077-6? JECFA.No.:? 786 EAFUS.No.:? 977043-63-2

Description

It has an odor of roasted hazelnut with caramel popcorn nuances.

Usage

Reported uses (ppm): (FEMA, 1994) ▼▲ Food Category? Usual? Max.? Baked goods? 2.5 7.5 Breakfast cereals? 5 5 Frozen dairy? 1 1 Gelatins,puddings? 1 1 Gravies? 1 2.5 Meat products? 2 5 Soft candy? 5 8 Soups? 4 7

Chemical Properties

It has an odor of roasted hazelnut with caramel popcorn nuances.

Occurrence

Reported found in coffee

Preparation

From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone

Aroma threshold values

Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance.

Taste threshold values

Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike.

InChI:InChI=1/C8H10N2O/c1-5-4-9-6(2)8(10-5)7(3)11/h4H,1-3H3

Relevant articles and documents

Fungicides

This invention relates to derivatives of propanoic acid of the formula STR1 Useful as fungicides, insecticides and miticides, to processes for preparing them, to compositions containing them, and to methods of using them to combat fungi, especially fungal infections of plants, and to kill or control insects and mites.