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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2-Ethylpyrazine |
| Synonym(s) |
2-Ethyl-1,4-diazine
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
Ethylpyrazine
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| JECFA number |
762 |
| CAS number |
13925-00-3
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| FEMA number |
3281
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| COE number |
2213
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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 pale yellow liquid with a musty, nutty, peanut butter odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
152 |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
1.493-1.508 |
| Specific gravity |
0.981-1.000 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/762.gif
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