| Identification | More | [Name]
Acetylpyrazine | [CAS]
22047-25-2 | [Synonyms]
1-PYRAZIN-2-YLETHAN-1-ONE
1-PYRAZIN-2-YL-ETHANONE
2-ACETYLPYRAZINE
ACETYLPYRAZINE
ACETYLPYRAZINE, 2-
FEMA 3126
FEMA NUMBER 3126
METHYL-2-PYRAZINYL KETONE
METHYL PYRAZINYL KETONE
TIMTEC-BB SBB006738
1-(2-Pyrazinyl)ethanone
1-pyrazinyl-ethanon
1-pyrazinylethanone
1-pyrazinyl-Ethanone
Ethanone, 1-pyrazinyl-
Ethanone,1-pyrazinyl-
Ketone, methyl pyrazinyl
Ketone,methylpyrazinyl
pyrazin-1-ylethan-1-one
Metyl 2-pyrazinyl ketone | [EINECS(EC#)]
244-753-5 | [Molecular Formula]
C6H6N2O | [MDL Number]
MFCD00006134 | [Molecular Weight]
122.12 | [MOL File]
22047-25-2.mol |
| Chemical Properties | Back Directory | [Appearance]
LIGHT YELLOW TO YELLOW-BROWNISH POWDER | [Melting point ]
76-78 °C (lit.) | [Boiling point ]
78-79°C 8mm | [density ]
1.1075 | [FEMA ]
3126 | [refractive index ]
1.5350 (estimate) | [Fp ]
78-79°C/8mm | [storage temp. ]
Keep in dark place,Sealed in dry,Room Temperature | [solubility ]
Chloroform (Slightly), Methanol (Slightly) | [form ]
Solid | [pka]
0.30±0.10(Predicted) | [color ]
White to Off-White | [Odor]
popcorn-like odor | [Odor Type]
popcorn | [JECFA Number]
784 | [BRN ]
109630 | [InChIKey]
DBZAKQWXICEWNW-UHFFFAOYSA-N | [LogP]
0.20 | [CAS DataBase Reference]
22047-25-2(CAS DataBase Reference) | [NIST Chemistry Reference]
Acetylpyrazine(22047-25-2) | [EPA Substance Registry System]
22047-25-2(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
2
| [Hazard Note ]
Irritant | [TSCA ]
T | [HazardClass ]
IRRITANT | [HS Code ]
29339900 |
| Hazard Information | Back Directory | [Chemical Properties]
Acetylpyrazine has a nutty, popcorn, bread crust odor. | [Chemical Properties]
LIGHT YELLOW TO YELLOW-BROWNISH POWDER | [Occurrence]
Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked
beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted
peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil. | [Uses]
Acetylpyrazine has been used in synthesis of:
- 7-heteroaryl-pyrazolo[1,5-a]pyrimidine-3-carboxamides
- copper (II) complexes with di-imine ligands
- N(4) substituted thiosemicarbazones
| [Application]
Acetylpyrazine has been widely used as an intermediate in the organic synthesis of various heterocyclic derivatives and in coupling reactions, alkylation reactions, and sensitizer ligands because of its good biological and reactive activities. For example, it is a significant reaction intermediate for producing drugs for treating malaria, epilepsy, and Parkinson's disease. | [Definition]
ChEBI: 2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines. | [Preparation]
By the ester condensation of EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting
2-cyano-pyrazine with methyl magnesium bromide | [Aroma threshold values]
Detection at 62 ppb | [Taste threshold values]
Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance | [General Description]
2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust. | [storage]
Store at -20°C |
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