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Pyrazine

Basic information Description References Safety Related Supplier
Pyrazine Basic information
Pyrazine Chemical Properties
  • Melting point:50-56 °C(lit.)
  • Boiling point:115-116 °C(lit.)
  • Density 1.031 g/mL at 25 °C(lit.)
  • FEMA 4015 | PYRAZINE
  • refractive index 1.5235
  • Flash point:132 °F
  • storage temp. Flammables area
  • solubility SOLUBLE
  • pka0.65(at 27℃)
  • form Crystals
  • color White
  • Specific Gravity1.031
  • Water Solubility SOLUBLE
  • Sensitive Hygroscopic
  • Merck 14,7957
  • JECFA Number951
  • BRN 103905
  • Stability:Stable. Highly flammable. Incompatible with acids, oxidizing agents.
  • CAS DataBase Reference290-37-9(CAS DataBase Reference)
  • NIST Chemistry ReferencePyrazine(290-37-9)
  • EPA Substance Registry SystemPyrazine (290-37-9)
Safety Information
  • Hazard Codes Xi,F
  • Risk Statements 36/37/38-11
  • Safety Statements 26-36-16
  • RIDADR UN 1325 4.1/PG 2
  • WGK Germany 3
  • RTECS UQ2015000
  • TSCA T
  • HazardClass 4.1
  • PackingGroup III
  • HS Code 29339990
MSDS
Pyrazine Usage And Synthesis
  • DescriptionPyrazine is a heterocyclic aromatic organic compound and can be reacted to obtain diverse pyrazine derivatives. Pyrazines are important contributors to the flavor of various roasted, toasted, or similarly heated foods. Pyrazine derivatives exhibit a wide variety of aromas in food, e.g. 2-methoxy-3-isopropylpyrazine produces a green pea odor. Pyrazines and pyrazine derivatives are typically used as flavor agent. Pyrazines and Pyrazine derivatives are also used as fragrances.
  • References[1] T.B. Adamsa, J. Doullb, V.J. Feronc, J.I. Goodmand, L.J. Marnette, I.C. Munrof, P.M. Newberneg, P.S. Portogheseh, R.L. Smithi, W.J. Waddellj and B.M. Wagnerk, The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients, Food and Chemical Toxicology, 2002, vol. 40, 429-451
  • Chemical Propertieswhite crystals or powder
  • Chemical PropertiesPyrazine has a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts
  • OccurrencePyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green).
  • PreparationPrepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen.
  • DefinitionChEBI: A diazine that is benzene in which the carbon atoms at positions 1 and 4 have been replaced by nitrogen atoms.
  • DefinitionA heterocyclic aromatic compound with a six-membered ring containing four carbon atoms and two nitrogen atoms.
  • Definitionpyrazine: An unsaturated heterocycliccompound having two nitrogenatoms in a six-membered ring,C4H4N2; r.d. 1.03; m.p. 52°C; b.p.115°C. Pyrazine is a symmetric diazine.
  • Aroma threshold values300 ppm (odor threshold in water)
  • Purification MethodsDistil pyrazine in steam and crystallise it from water. Purify also by zone melting. [Beilstein 23 H 91, 23 II 80, 23 III/IV 899, 23/5 V 351.]
Pyrazine Preparation Products And Raw materials
Pyrazine(290-37-9)Related Product Information
PyrazineSupplierMore
  • Company Name:Xinxiang Jujing Chemical Co., Ltd. Gold
  • Tel:18695920000 0373-4951330
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