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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2,5-Dimethylpyrazine |
| Synonym(s) |
2,5-Dimethyl-1,4-diazine
Glycoline
Ketine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
2,5-Dsimethylpyrazine
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| JECFA number |
766 |
| CAS number |
123-32-0
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| FEMA number |
3272
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| COE number |
2210
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| FLAVIS number |
-
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| Molecular weight |
108.14 |
| Chemical formula |
C6H8N2
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| Physical form/odour |
colourless to slightly yellow liquid with an earthy, potato-like odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
155 |
| Assay min % |
98 (sum of 2,3- 2,5- and 2,6-isomers) |
| Acid value max |
- |
| Refractive index |
1.497-1.503 |
| Specific gravity |
0.982-1.000 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/766.gif
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