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Ethylpyrazine

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Ethylpyrazine Basic information
Ethylpyrazine Chemical Properties
Safety Information
  • Hazard Codes Xi,Xn
  • Risk Statements 10-41-37/38-22
  • Safety Statements 16-39-26
  • RIDADR UN 1993 3/PG 3
  • WGK Germany 3
  • RTECS UQ3330000
  • TSCA T
  • HazardClass 3
  • PackingGroup III
  • HS Code 29339990
MSDS
Ethylpyrazine Usage And Synthesis
  • Chemical Propertiesclear colorless to yellow liquid
  • Chemical Properties2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.
  • OccurrenceReported 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
  • UsesEthylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.
  • DefinitionChEBI: 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.
  • PreparationBy alkylation of methylpyrazine with methyliodide.
  • Aroma threshold valuesDetection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa and meaty nuances.
  • Taste threshold valuesTaste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance.
Ethylpyrazine Preparation Products And Raw materials
Ethylpyrazine(13925-00-3)Related Product Information
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