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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2-Ethyl-5-methylpyrazine |
| Synonym(s) |
2-Ethyl-5-methyl-1,4-diazine
2-Methyl-5-ethylpyrazine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
2-Ethyl-5-methylpyrazine
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| JECFA number |
770 |
| CAS number |
13360-64-0
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| FEMA number |
3154
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| COE number |
728
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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 nutty, roasted, grassy odour |
| Solubility |
soluble in water, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
79 (66 mm Hg) |
| Assay min % |
95 |
| Acid value max |
- |
| Refractive index |
1.491-1.501 |
| Specific gravity |
0.960-0.970 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/770.gif
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