Ethylpyrazin

Bezeichnung:Ethylpyrazin

CAS-Nr13925-00-3

Englisch Name:Ethylpyrazine

CBNumberCB5698002

SummenformelC6H8N2

Molgewicht108.14

MOL-Datei13925-00-3.mol

Synonyma

Ethylpyrazin

Ethylpyrazin physikalisch-chemischer Eigenschaften

Schmelzpunkt	155 °C
Siedepunkt	152-153 °C (lit.)
Dichte	0.984 g/mL at 25 °C (lit.)
FEMA	3281 \| 2-ETHYLPYRAZINE
Brechungsindex	n20/D 1.498(lit.)
Flammpunkt	109 °F
storage temp.	Sealed in dry,Room Temperature
Löslichkeit	freely soluble
pka	1.62±0.10(Predicted)
Aggregatzustand	Liquid
Farbe	Colorless to Light yellow to Light orange
Wichte	0.984
Geruch (Odor)	at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa
Geruchsart	nutty
Biologische Quelle	synthetic
Wasserlöslichkeit	freely soluble
JECFA Number	762
BRN	108200
LogP	0.69
CAS Datenbank	13925-00-3(CAS DataBase Reference)
NIST chemische Informationen	Pyrazine, ethyl-(13925-00-3)
EPA chemische Informationen	Pyrazine, ethyl- (13925-00-3)

Sicherheit

Kennzeichnung gefährlicher	Xi,Xn
R-Sätze:	10-41-37/38-22
S-Sätze:	16-39-26
RIDADR	UN 1993 3/PG 3
WGK Germany	3
RTECS-Nr.	UQ3330000
TSCA	T
HazardClass	3
PackingGroup	III
HS Code	29339990

Gefahreninformationscode (GHS)

Ethylpyrazine Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R10:Entzündlich.
S-Sätze Betriebsanweisung:
S16:Von Zündquellen fernhalten - Nicht rauchen.
Chemische Eigenschaften
clear colorless to yellow liquid
Chemische Eigenschaften
2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.
Occurrence
Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt
Verwenden
Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.
Verwenden
Ethylpyrazine has been used in the synthesis of pyrazinoic acid.
synthetische
By alkylation of methylpyrazine with methyliodide.
Definition
ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.
Aroma threshold values
Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa and meaty nuances.
Taste threshold values
Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance.
Allgemeine Beschreibung
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.

Ethylpyrazine Upstream-Materialien And Downstream Produkte

Ethylpyrazin Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

13925-00-3, Ethylpyrazine Verwandte Suche:

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