Pyrazine, 2-methoxy-3-(1-methylpropyl)-
2-ethoxy-3-isopropyl pyrazine
CAS: 24168-70-5
Molecular Formula: C9H14N2O
Pyrazine, 2-methoxy-3-(1-methylpropyl)- - Names and Identifiers
Pyrazine, 2-methoxy-3-(1-methylpropyl)- - Physico-chemical Properties
| Molecular Formula | C9H14N2O |
| Molar Mass | 166.22 |
| Density | 1g/mLat 25°C |
| Melting Point | 92-94℃ |
| Boling Point | 50°C1mm Hg(lit.) |
| Flash Point | 171°F |
| JECFA Number | 791 |
| Solubility | Chloroform (Slightly), Methanol (Slightly) |
| Vapor Presure | 0.0995mmHg at 25°C |
| Appearance | Liquid |
| Specific Gravity | 1.01 |
| Color | Clear colorless |
| pKa | 0.80±0.10(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | n20/D 1.492(lit.) |
| Physical and Chemical Properties | Colorless transparent liquid. Purity ≥ 99%. Boiling range 92-94 °c (12.6 7千帕). |
| Use | It is used as a daily cosmetic essence and has a fragrance. |
Pyrazine, 2-methoxy-3-(1-methylpropyl)- - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. |
| Safety Description | S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/38 - |
| UN IDs | UN 3334 |
| WGK Germany | 3 |
| HS Code | 29339900 |
Pyrazine, 2-methoxy-3-(1-methylpropyl)- - Reference Information
| FEMA | 3433 | 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE |
| 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): soft drinks, cold drinks, candy, baked goods, jelly and pudding, vegetables, 0.05; Alcohol-containing beverage 20.0. |
| use | GB 2760-1996 specified as temporarily allowed food spices. Used to prepare coffee, cocoa, potatoes, mushrooms and vegetable flavors. Used for vegetables, wines, baked goods, etc. Used as a daily cosmetic flavor, with a delicate fragrance. |
| Production method | It is formed by condensation of isoleucine amide and glyoxal and methylated with diazomethane. |
Last Update：2024-04-10 22:29:15
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