W315508

2-Ethyl-3-methylpyrazine

≥98%, FCC, FG

• Synonyme(s) : filbert pyrazine
• Formule empirique (notation de Hill): C₇H₁₀N₂
• Numéro CAS: 15707-23-0
• Poids moléculaire : 122.17
• Numéro FEMA: 3155
• Numéro CE : 239-799-8
• Conseil de l'Europe Nº : 548
• Numéro MDL: MFCD00006150
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901497
• Numéro Flavis : 14.006
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Halal; Kosher
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FCC
• Pureté: ≥98%
• Indice de réfraction: n20/D 1.503 (lit.)
• Point d'ébullition: 57 °C/10 mmHg (lit.)
• Densité: 0.987 g/mL at 25 °C
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Propriétés organoleptiques: corn; musty; earthy; nutty; peanut
• Chaîne SMILES: CCc1nccnc1C
• InChI: 1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3
• Clé InChI: LNIMMWYNSBZESE-UHFFFAOYSA-N

Description

Description générale

2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.

Application

• RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).


• Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).


• Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).


• Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS07
• Mention d'avertissement: Warning
• Mentions de danger: H226,H302,H315,H319,H335
• Conseils de prudence: P210 - P233 - P240 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Classification des risques: Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 138.0 °F - closed cup
• Point d'éclair (°C): 58.9 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter