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Online Edition: "Specifications for Flavourings"
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| Flavouring |
3,5-Diethyl-2-methylpyrazine |
| Synonym(s) |
2-Methyl-3,5-diethyl-1,4-diazine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
3,5-Diethyl-2-methylpyrazine
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| JECFA number |
779 |
| CAS number |
18138-05-1
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| FEMA number |
3916
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| COE number |
11305
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| FLAVIS number |
-
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| Molecular weight |
150.22 |
| Chemical formula |
C9H14N2
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| Physical form/odour |
colourless to slightly yellow liquid with a nutty, meaty, vegetable odour |
| Solubility |
slightly soluble in water; soluble in oils, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
95 (14 mm Hg) |
| Assay min % |
97 |
| Acid value max |
- |
| Refractive index |
1.492-1.502 |
| Specific gravity |
0.944-0.954 |
| Other requirements |
- |
| ID Test |
NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/779.gif
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