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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2,3-Diethylpyrazine |
| Synonym(s) |
2,3-Diethyl-1,4-diazine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
2,3-Diethylpyrazine
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| JECFA number |
771 |
| CAS number |
15707-24-1
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| FEMA number |
3136
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| COE number |
534
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| FLAVIS number |
-
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| Molecular weight |
136.2 |
| Chemical formula |
C8H12N2
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| Physical form/odour |
colourless to slightly yellow liquid with an earthy, nutty, baked potato odour |
| Solubility |
soluble in water, soluble in oils, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
180 |
| Assay min % |
97 |
| Acid value max |
- |
| Refractive index |
1.492-1.509 |
| Specific gravity |
0.956-0.976 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/771.gif
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