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Merck

W325007

Sigma-Aldrich

2-乙酰基-3-乙基吡嗪

98%, FG

别名:

1-(3-ethylpyrazin-2-yl)ethanone, 2-acetyl-3-ethyl-1,4-diazine, Chip pyrazine

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About This Item

经验公式(希尔记法):
C8H10N2O
CAS号:
分子量:
150.18
FEMA號碼:
3250
EC號碼:
歐洲委員會號碼:
11293
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.049
NACRES:
NA.21
感官的:
cocoa; musty; nutty; woody
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

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 .

象形圖

Exclamation mark

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


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) and Rychen G, et al.
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
Al-Dalali S, et al.
Journal of food composition and analysis, 106, 104295-104295 (2022)

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