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W312606

Sigma-Aldrich

2-Acetylpyrazine

≥99%, FCC, FG

Synonym(s):

Acetylpyrazine

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About This Item

Empirical Formula (Hill Notation):
C6H6N2O
CAS Number:
22047-25-2
Molecular Weight:
122.12
FEMA Number:
3126
Beilstein/REAXYS Number:
109630
EC Number:
244-753-5
Council of Europe no.:
2286
MDL number:
MFCD00006134
UNSPSC Code:
12164502
PubChem Substance ID:
24901475
Flavis number:
14.032
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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
FCC

assay

≥99%

mp

76-78 °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

corn; nutty; potato

SMILES string

CC(=O)c1cnccn1

InChI

1S/C6H6N2O/c1-5(9)6-4-7-2-3-8-6/h2-4H,1H3

InChI key

DBZAKQWXICEWNW-UHFFFAOYSA-N

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General description

2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
MKCJ0711
MKCH8786
MKCH8783
MKCD7521
MKCB1629V

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Identification of the volatile flavour compounds of wheat bread crust?comparison with rye bread crust.
Schieberle P & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 180(6), 474-478 (1985)
Studies on popcorn aroma and flavor volatiles
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 45(3), 837-843 (1997)
Jie Li et al.
Molecules (Basel, Switzerland), 24(17) (2019-08-31)
The magnetic adsorbent, Fe3O4@[Ni(HL)2]2H2[P2Mo5O23]·2H2O (Fe3O4@1), is synthesized by employing the nanoparticles Fe3O4 and polyoxometalate hybrid 1. Zero-field-cooled (ZFC) and field-cooled (FC) curves show that the blocking temperature of Fe3O4@1 was at 120 K. Studies of Fe3O4@1 removing cationic and anionic
Hyun-Hee Lim et al.
Analytical and bioanalytical chemistry, 409(5), 1247-1256 (2016-11-09)
An analytical method for the detection of 14 volatile organic compounds (VOCs) was developed to investigate VOCs in refill fluids and cartridges of electronic cigarettes (EC) using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). In total

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