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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-Methyl-(3,5 or 6)-methoxypyrazine (13%) |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
Mixture of 2-Ethyl-3-methoxypyrazine and 2-Ethyl-5-methoxypyrazine and 2-Ethyl-6-methoxypyrazine and 2-Methyl-3-methoxypyrazine and 2-Methyl-5-methoxypyrazine and 2-Methyl-6-methoxypyrazine
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| JECFA number |
789 |
| CAS number |
68039-50-9
67845-38-9
25680-58-4
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| FEMA number |
3280
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| COE number |
11329
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| FLAVIS number |
-
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| Molecular weight |
- |
| Chemical formula |
-
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| Physical form/odour |
colourless to slight yellow liquid with a raw potato, earthy, bell pepper odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
80-95 (10 mm Hg) |
| Assay min % |
99 (sum of 6 named compounds) |
| Acid value max |
- |
| Refractive index |
1.497-1.505 |
| Specific gravity |
1.036-1.052 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/789.gif
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