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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2-Ethyl-6-methylpyrazine |
| Synonym(s) |
2-Ethyl-6-methyl-1,4-diazine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
2-Ethyl-6-methylpyrazine
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| JECFA number |
769 |
| CAS number |
13925-03-6
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| FEMA number |
3919
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| COE number |
11331
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| FLAVIS number |
-
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| Molecular weight |
122.17 |
| Chemical formula |
C7H10N2
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| Physical form/odour |
colourless to slightly yellow liquid with a roasted baked potato odour |
| Solubility |
soluble in water, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
80 (50 mm Hg) |
| Assay min % |
95 (sum of 2,5- and 2,6-isomers) |
| Acid value max |
- |
| Refractive index |
1.487-1.497 |
| Specific gravity |
0.967-0.980 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/769.gif
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