2-Acetyl-3-methylpyrazine

$ 100.00 /25KG

Min. Order25KG
Purity98%
Cas No23787-80-6
Supply Ability1000KG
Update time2019-07-06

career henan chemical co

7YR

China

Chemical Properties

Product Name	2-Acetyl-3-methylpyrazine
CAS No	23787-80-6
EC-No	245-889-8
Min. Order	25KG
Purity	98%
Supply Ability	1000KG
Release date	2019/07/06

CR190

Product Name:	2-Acetyl-3-methylpyrazine
Synonyms:	ACETYL-3-METHYLPYRAZINE, 2-;TIMTEC-BB SBB005785;1-(3-methylpyrazinyl)ethan-1-one;2-ACETYL-3-METHYLPYRAZINE 98+%;2-Acetyl-3-methyl;ACETYL-3-METHYLPYRAZINE, 2-(SG);1-(3-Methyl-2-pyrazinyl)ethanone;1-(3-methylpyrazinyl)-ethanon
CAS:	23787-80-6
MF:	C7H8N2O
MW:	136.15
EINECS:	245-889-8
Product Categories:	Pyrazine;Mono- & Polyalkylpyrazines;Pyrazines;pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances
Mol File:	23787-80-6.mol

2-Acetyl-3-methylpyrazine Chemical Properties

Boiling point	90 °C20 mm Hg(lit.)
density	1.114 g/mL at 25 °C(lit.)
refractive index	n20/D 1.521(lit.)
FEMA	3964 \| 2-ACETYL-3-METHYLPYRAZINE
Fp	176 °F
storage temp.	0-6°C
Sensitive	Light Sensitive
BRN	742438
CAS DataBase Reference	23787-80-6(CAS DataBase Reference)
NIST Chemistry Reference	2-Acetyl-3-methylpyrazine(23787-80-6)
EPA Substance Registry System	Ethanone, 1-(3-methylpyrazinyl)-(23787-80-6)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36/37/39-24/25
WGK Germany	3
TSCA	Yes

MSDS Information

Provider	Language
1-(3-Methylpyrazin-2-yl)ethan-1-one	English
SigmaAldrich	English
ACROS	English
ALFA	English

2-Acetyl-3-methylpyrazine Usage And Synthesis

Identification

CAS.No.:	23787-80-6		FL.No.:		14.082			FEMA.No.:	3964	NAS.No.:	n/a
CoE.No.:	11296		EINECS.No.:		245-889-8			JECFA.No.:	950

Description

2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines.

Regulatory Status

CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

Usage

Reported uses (ppm): (FEMA, 2001)

Food Category	Usual	Max.
Alcoholic.beverages	0.3	3
Baked.goods	1.3	4.3
Breakfast.cereals	0.1	2
Chewing.gum	0.8	8
Confectioneries,.frostings	0.3	3
Egg.products	0.3	3
Fats/oils	0.3	3
Fish.products	0.1	3
Frozen.dairy	1	5
Fruit.ices	0.2	2
Gelatins/puddings	0.2	2
Gravies	0.3	3
Hard.candy	0.5	5
Instant.coffee/tea	0.1	1
Jams/jellies	0.5	5
Meat.products	1.3	5
Milk.products	0.3	3
Nonalcoholic.beverages	0.3	0.6
Seasonings/flavors	0.5	5
Snack.foods	0.5	5
Soups	1	2.5

Natural occurrence

Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

Chemical Properties

CLEAR SLIGHTLY YELLOW LIQUID

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