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Food safety and quality
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| Flavouring |
2,5-Dimethylpyrazine |
| Synonym(s) |
2,5-Dimethyl-1,4-diazine;Ketine;Glycoline |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2,5-Dsimethylpyrazine |
| JECFA number |
766 |
| CAS number |
123-32-0 |
| FEMA number |
3272 |
| COE number |
2210 |
| FLAVIS number |
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| Molecular weight |
108.14 |
| Chemical formula |
C6H8N2 |
| 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 |
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| Refractive index |
1.497-1.503 |
| Specific gravity |
0.982-1.000 |
| Other requirements |
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| ID Test |
IR |
| Spectrum |
 
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