W313602
2,3-Diethylpyrazine
≥98%, FG
Synonym(s):
Shoyu pyrazine
About This Item
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110
assay
≥98%
refractive index
n20/D 1.5 (lit.)
bp
180-182 °C (lit.)
density
0.963 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; nutty; pepper
SMILES string
CCc1nccnc1CC
InChI
1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3
InChI key
GZXXANJCCWGCSV-UHFFFAOYSA-N
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General description
Application
- Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.: This research explores the formation of pyrazines, including 2,3-diethylpyrazine, through the reactions of methionine and glucose, providing insights into the pathways and mechanisms involved in the generation of these compounds which are crucial for food flavoring (Deng et al., 2022).
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
10 - Combustible liquids
wgk_germany
WGK 3
flash_point_f
159.8 °F - closed cup
flash_point_c
71 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Certificates of Analysis (COA)
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Protocols
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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