所有图片(1)
About This Item
经验公式（希尔记法）:
C7H10N2
CAS号:
分子量:
122.17
FEMA编号:
3155
EC 号:
欧洲委员会编号:
548
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.006
NACRES:
NA.21
性状检查:
corn; musty; earthy; nutty; peanut
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
方案
≥98%
折射率
n20/D 1.503 (lit.)
沸点
57 °C/10 mmHg (lit.)
密度
0.987 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
corn; musty; earthy; nutty; peanut
SMILES字符串
CCc1nccnc1C
InChI
1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3
InChI key
LNIMMWYNSBZESE-UHFFFAOYSA-N
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一般描述
2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.
应用
- RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).
- Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).
- Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).
- Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
138.0 °F - closed cup
闪点(°C)
58.9 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Characterization of volatile pyrazine and pyridine components of potato chips.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 19(5), 969-971 (1971)
Steam volatile components of roasted barley.
Collins E
Journal of Agricultural and Food Chemistry, 19(3), 533-535 (1971)
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
实验方案
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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