| Identification | More | [Name]
2-Ethyl-3-methylpyrazine | [CAS]
15707-23-0 | [Synonyms]
2-ETHYL-3-METHYLPYRAZINE
2-METHYL-3-ETHYLPYRAZINE
3-ETHYL-2-METHYLPYRAZINE
3-METHYL-2-ETHYLPYRAZINE
ETHYL-3-METHYLPYRAZINE,2-
FEMA 3155
FEMA NUMBER 3155
2-ethyl-3-methyl-pyrazin
Pyrazine, 3-ethyl-2-methyl
5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANO&
2-Ethyl-3-methylpyrazine, 98+%
methylethylpyrazine,2-methyl-3-ethylpyrazine
Pyrazine, 2-ethyl-3-methyl-
3-ETHYL-2-METHYL PYRAZINE FEMA NO.3155
3-Ethyl-2-methylpirazine | [EINECS(EC#)]
239-799-8 | [Molecular Formula]
C7H10N2 | [MDL Number]
MFCD00006150 | [Molecular Weight]
122.17 | [MOL File]
15707-23-0.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to slightly yellow liquid | [Boiling point ]
57 °C10 mm Hg(lit.) | [density ]
0.987 g/mL at 25 °C
| [vapor pressure ]
1.74hPa at 20℃ | [FEMA ]
3155 | [refractive index ]
n20/D 1.503(lit.)
| [Fp ]
138 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
sparingly soluble | [form ]
neat | [pka]
1.94±0.10(Predicted) | [color ]
Colorless to Light yellow | [Specific Gravity]
0.987 | [Odor]
at 0.10 % in dipropylene glycol. nutty peanut musty corn raw earthy bread | [biological source]
synthetic | [Odor Type]
nutty | [Water Solubility ]
sparingly soluble | [JECFA Number]
768 | [BRN ]
956775 | [LogP]
1.42 at 25℃ | [Uses]
Food additive. | [CAS DataBase Reference]
15707-23-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyrazine, 2-ethyl-3-methyl-(15707-23-0) | [EPA Substance Registry System]
15707-23-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
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 .
S24/25:Avoid contact with skin and eyes . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
UQ3335000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29339900 | [Safety Profile]
Moderately toxic by
ingestion. When heated to decomposition it
emits acrid smoke and irritating fumes. |
| Hazard Information | Back Directory | [Hazard]
Moderately toxic by ingestion. | [Chemical Properties]
2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. | [Chemical Properties]
clear colorless to slightly yellow liquid | [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. | [Definition]
ChEBI: 2-Ethyl-3-methylpyrazine, 9CI is a member of pyrazines. | [Preparation]
By condensation of ethylenediamine with 2,3-pentanedione. | [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. | [Flammability and Explosibility]
Notclassified | [Synthesis]
2,3-Pentanedione, ethylenediamine and anhydrous ethanol were mixed in a three-necked flask at -5 to 3°C in a mass ratio of 1:1.1:70 and the reaction was stirred for 7 hours. After completion of the reaction, the system was slowly warmed to room temperature and stirring was continued for 3 hours. Subsequently, the temperature was raised to 65-70°C and refluxed for 4 hours. After the reaction mixture was cooled to 30-40 °C, xylene and potassium hydroxide catalyst was added to a three-necked flask, where the mass ratio of 2,3-pentanedione, potassium hydroxide to xylene was 1:0.8:2.8. Heating was continued to 65-70 °C and refluxed for 5 h. The reaction mixture was then cooled to room temperature and stirred for 7 h. The reaction mixture was then cooled to room temperature and stirred for 4 h. After the reaction was completed, it was cooled to room temperature and subjected to filtration. The filtrate was distilled at atmospheric pressure and the resulting concentrate was extracted with saturated brine solution, the organic phases were combined and dried with anhydrous sodium sulfate. The dried organic phase was filtered and subjected to atmospheric pressure distillation to collect the 55-60 °C/1.33 kPa fraction to give 2-ethyl-3-methylpyrazine in more than 93.5% product yield. | [References]
[1] Patent: CN107556250, 2018, A. Location in patent: Paragraph 0024; 0029; 0035; 0041; 0049; 0053 |
|
|