|
| 2-Ethyl-3-methylpyrazine Basic information |
| 2-Ethyl-3-methylpyrazine Chemical Properties |
Hazard Codes | Xn,Xi | Risk Statements | 22-36/37/38 | Safety Statements | 26-24/25 | RIDADR | UN 1993 3/PG 3 | WGK Germany | 3 | RTECS | UQ3335000 | Hazard Note | Irritant | TSCA | Yes | HazardClass | 3 | PackingGroup | III | HS Code | 29339900 |
| 2-Ethyl-3-methylpyrazine Usage And Synthesis |
Chemical Properties | clear colorless to slightly yellow liquid | Chemical Properties | 2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. | Occurrence | Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products,
roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish. | Uses | Food additive. | Uses | 2-Ethyl-3-methylpyrazine is used in preparation of Chinese chestnut pyrolyzate and their application to e-cigarette. | Preparation | By condensation of ethylenediamine with 2,3-pentanedione. | Definition | ChEBI: 2-Ethyl-3-methylpyrazine, 9CI is a member of pyrazines. | Aroma threshold values | Detection: 2 ppm (130 ppb in water) | Taste threshold values | Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances. | Hazard | Moderately toxic by ingestion. | Flammability and Explosibility | Not classified | Safety Profile | Moderately toxic by
ingestion. When heated to decomposition it
emits acrid smoke and irritating fumes. |
| 2-Ethyl-3-methylpyrazine Preparation Products And Raw materials |
|