2-Methyl-5-ethylpyrazine
2-Ethyl-5(6)-methylpyrazine
CAS: 13360-64-0
Molecular Formula: C7H10N2
2-Methyl-5-ethylpyrazine - Names and Identifiers
| Name | 2-Ethyl-5(6)-methylpyrazine |
| Synonyms | 236-416-6 2-Methyl-5-ethylpyrazine 2-ethyl-5-Methyl pyraine 2-Methyl-5-ethylpirazine 2-ethyl-5-methylpyrazine 2-Ethyl-5-methylpyrazine 2-Methyl-5-ethyl pyraine 5-ETHYL-2-METHYLPYRAZINE pyrazine, 2-ethyl-5-methyl- Pyrazine, 2-ethyl-5-methyl- 2-Ethyl-5(6)-methylpyrazine ethylmethylpyrazine,2-ethyl-5-methylpyrazine |
| CAS | 13360-64-0 |
| EINECS | 236-416-6 |
| InChI | InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3 |
2-Methyl-5-ethylpyrazine - Physico-chemical Properties
| Molecular Formula | C7H10N2 |
| Molar Mass | 122.17 |
| Density | 0.977±0.06 g/cm3(Predicted) |
| Boling Point | 170.8±35.0 °C(Predicted) |
| Flash Point | 63°C |
| JECFA Number | 770 |
| Vapor Presure | 1.92mmHg at 25°C |
| Appearance | Transparent liquid |
| pKa | 1.94±0.10(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | 1.5 |
| MDL | MFCD09039261 |
2-Methyl-5-ethylpyrazine - Reference
| Reference Show more | 1. Liu, Jie, et al. "Key aroma-active compounds in brown sugar and their influence on sweetness." Food Chemistry 345 (2021): 128826.https://doi.org/10.1016/j.foodchem.2020.128826 2. [IF=7.514] Jie Liu et al."Key aroma-active compounds in brown sugar and their influence on sweetness."Food Chem. 2021 May;345:128826 3. [IF=5.279] Shuang Bi et al."Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques."J Agr Food Chem. 2020;68(9):2718–2727 |
2-Methyl-5-ethylpyrazine - Reference Information
| FEMA | 3154 | 2-ETHYL-5-METHYLPYRAZINE |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): beverages, candies, baked goods, 5.0; Gels, puddings, cereals, condiments, meat products, soups, 2.0; Milk and dairy products 1.0. |
Last Update：2024-04-09 21:11:58
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