所有图片(1)
About This Item
经验公式（希尔记法）:
C7H8N2O
CAS号:
分子量:
136.15
FEMA编号:
3964
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.082
NACRES:
NA.21
性状检查:
nutty; roasted
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.521 (lit.)
沸点
90 °C/20 mmHg (lit.)
密度
1.114 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
nutty; roasted
储存温度
2-8°C
SMILES字符串
CC(=O)c1nccnc1C
InChI
1S/C7H8N2O/c1-5-7(6(2)10)9-4-3-8-5/h3-4H,1-2H3
InChI key
QUNOTZOHYZZWKQ-UHFFFAOYSA-N
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应用
- RIFM fragrance ingredient safety assessment, 2-acetyl-3-methylpyrazine, CAS Registry number 23787-80-6.: This study, published in "Food and Chemical Toxicology," assesses the safety of 2-Acetyl-3-methylpyrazine as a fragrance ingredient. The comprehensive evaluation covers its toxicological profile, exposure levels, and safety margins to ensure it is safe for use in consumer products (Api et al., 2023).
- New propositions about coffee wet processing: Chemical and sensory perspectives.: Published in "Food Chemistry," this paper investigates the effects of different wet processing methods on the chemical composition and sensory attributes of coffee, highlighting the role of 2-Acetyl-3-methylpyrazine in flavor development (Pereira et al., 2020).
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
176.0 °F - closed cup
闪点(°C)
80 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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