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生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
98%
折射率
n20/D 1.515 (lit.)
bp
54-56 °C/1 mmHg (lit.)
密度
1.075 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
cocoa; musty; nutty; woody
SMILES 字串
CCc1nccnc1C(C)=O
InChI
1S/C8H10N2O/c1-3-7-8(6(2)11)10-5-4-9-7/h4-5H,3H2,1-2H3
InChI 密鑰
PPJSYGVFDJEMRP-UHFFFAOYSA-N
一般說明
2-Acetyl-3-ethylpyrazineis a pyrazine derivative commonly used as a flavoring ingredient. It has a powerful nutty, earthy, and roasted odor and is used as a food flavoring agent and fragrance component .
應用
2-Acetyl-3-ethylpyrazine is:
- One of the volatile flavor compounds identified and tracked over time during the aging process of Chinese vinegar. It contributes to the vinegar′s nutty and caramel-like aroma .
- Used as a safe flavoring agent in animal feed .
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
188.6 °F - closed cup
閃點(°C)
87 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
EFSA Journal, 15(2), e04671-e04671 (2017)
Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O
Journal of food composition and analysis, 106, 104295-104295 (2022)
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