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Online Edition: "Specifications for Flavourings"
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| Flavouring |
(3, 5 or 6)-Methylthio-2-methylpyrazine |
| Synonym(s) |
2-Methyl-3,5-or 6-methylthiopyrazine
Methylpyrazinyl methyl sulfides (mixture)
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
Mixture of 2-Methyl-3-(methylthio)pyrazine and 2-Methyl-5-(methylthio)pyrazine and 2-Methyl-6-(methylthio)pyrazine
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| JECFA number |
797 |
| CAS number |
2884-14-2
2882-20-4
2884-13-1
67952-65-2
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| FEMA number |
3208
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| COE number |
2290
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| FLAVIS number |
-
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| Molecular weight |
140.21 |
| Chemical formula |
C6H8N2S
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| Physical form/odour |
colourless to light yellow liquid with a cooked meat, roasted, almond, nutty, vegetable odour |
| Solubility |
miscible at room temperature |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
85-87 (10 mm Hg) |
| Assay min % |
99 (sum of isomers) |
| Acid value max |
- |
| Refractive index |
1.570-1.590 |
| Specific gravity |
1.133-1.153 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/797.gif
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