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W328103

Sigma-Aldrich

2-Ethylpyrazine

≥98%, FG

Sinonimo/i:

Ethylpyrazine

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About This Item

Formula empirica (notazione di Hill):
C6H8N2
Numero CAS:
13925-00-3
Peso molecolare:
108.14
Numero FEMA:
3281
Beilstein:
108200
Numero CE:
237-691-5
N° CoE:
2213
Numero MDL:
MFCD00006149
Codice UNSPSC:
12164502
ID PubChem:
24901605
Numero Flavis:
14.022
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

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

Saggio

≥98%

Indice di rifrazione

n20/D 1.498 (lit.)

P. ebollizione

152-153 °C (lit.)

Densità

0.984 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

cocoa; musty; nutty; woody; roasted

Stringa SMILE

CCc1cnccn1

InChI

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

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Categorie correlate

Descrizione generale

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.

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Warning

Indicazioni di pericolo

H226,H302

Classi di pericolo

Acute Tox. 4 Oral - Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

109.0 °F

Punto d’infiammabilità (°C)

42.78 °C

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN2538
MKCK0674
MKCD8679
MKBZ9270V
MKBX6231V

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3-Ethylpyridine ≥98%, FG

Sigma-Aldrich

W339407

3-Ethylpyridine

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers ≥95%, FG

Sigma-Aldrich

W314900

2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

1,4-Diethylbenzene ≥98%

Sigma-Aldrich

D91004

1,4-Diethylbenzene

Pyrazine ≥99%, FG

Sigma-Aldrich

W401501

Pyrazine

2,3-Bis(2-pyridyl)pyrazine 98%

Sigma-Aldrich

281646

2,3-Bis(2-pyridyl)pyrazine

5-Methylfurfural ≥98%, FG

Sigma-Aldrich

W270202

5-Methylfurfural

N-Nitrosodiethylamine ≥99.0% (GC)

Sigma-Aldrich

73861

N-Nitrosodiethylamine

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

Protocolli

GC Analysis of Pyrazines in Peanut Butter

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

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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