Molecular Formula | C6H8N2S |
Molar Mass | 140.21 |
Density | 1.15 g/mL at 25 °C (lit.) |
Boling Point | 213-214 °C (lit.) |
Flash Point | 210°F |
JECFA Number | 797 |
Appearance | clear liquid |
Color | Colorless to Almost colorless |
pKa | 0.88±0.10(Predicted) |
Storage Condition | Sealed in dry,Room Temperature |
Refractive Index | n20/D 1.585(lit.) |
Physical and Chemical Properties | Colorless liquid, strong green pepper aroma, fried almond, fried hazelnut aroma. Boiling point of 105~106 degrees C (1600Pa). The relative density (d4) was 1.142~1.145. Slightly soluble in water, soluble in dilute ethanol solution (1:1,70%;1:5,50%). |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
UN IDs | UN 3334 |
WGK Germany | 3 |
TSCA | Yes |
HS Code | 29339900 |
Raw Materials | Methanethiol,sodium salt |
FEMA | 3208 | (METHYLTHIO)METHYLPYRAZINE (MIXTURE OF ISOMERS) |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
use | GB 2760-1996 stipulates that it is allowed to use food spices. It can also be used as a coffee flavour enhancer. |
Production method | Made from 2-methylchloropyrazine (a mixture of three isomers). |