Pyrazine, 2,3-diethyl-
2,3-Diethylpyrazine
CAS: 15707-24-1
Molecular Formula: C8H12N2
Pyrazine, 2,3-diethyl- - Names and Identifiers
| Name | 2,3-Diethylpyrazine |
| Synonyms | FEMA 3136 2,3-Diethyl 2,3-Diethylpyrazin 2,3-Diéthylpyrazine 2,3-Diethylpyrazine 2,3-DIETHYLPYRAZINE 2,3-diethyl-pyrazin DIETHYLPYRAZINE,2,3- 2,3-Diethyl pyrazine Pyrazine, 2,3-diethyl- pyrazine, 2,3-diethyl- DIETHYLPYRAZINE,2,3-(SG) 2,3-DIETHYLPYRAZINE WITH GC |
| CAS | 15707-24-1 |
| EINECS | 239-800-1 |
| InChI | InChI=1/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3 |
Pyrazine, 2,3-diethyl- - Physico-chemical Properties
| Molecular Formula | C8H12N2 |
| Molar Mass | 136.19 |
| Density | 0.963 g/mL at 25 °C (lit.) |
| Boling Point | 180-182 °C (lit.) |
| Flash Point | 159°F |
| JECFA Number | 771 |
| Vapor Presure | 1.03mmHg at 25°C |
| Appearance | Transparent to yellow liquid |
| Specific Gravity | 0.963 |
| Color | Colorless to Light yellow |
| pKa | 2.16±0.10(Predicted) |
| Storage Condition | Inert atmosphere,Room Temperature |
| Refractive Index | n20/D 1.5(lit.) |
| MDL | MFCD00006151 |
| Physical and Chemical Properties | Density: 0.963 Boiling Point: 180-182°C ND20 1.499-1.501 flash point: 64°C |
| Use | Used as food flavor |
Pyrazine, 2,3-diethyl- - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S39 - Wear eye / face protection. |
| UN IDs | UN 3334 |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29339900 |
Pyrazine, 2,3-diethyl- - Upstream Downstream Industry
| Raw Materials | 3,4-Hexanedione Ethylenediamine |
Pyrazine, 2,3-diethyl- - Reference Information
| FEMA | 3136 | 2,3-DIETHYLPYRAZINE |
| 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, cold drinks, candy, jelly, pudding, all 1.0. |
| use | GB 2760-1996 stipulates that it is allowed to use food spices. Used to improve the aroma of natural substances and the aroma of chocolate candy. Used as food essence |
| Production method | is formed by condensation of 3,4-hexadione and 2-diaminoethane. |
Last Update：2024-04-09 20:45:29
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Raw Materials for Pyrazine, 2,3-diethyl-