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Food safety and quality
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| Flavouring |
2-Ethylpyrazine |
| Synonym(s) |
2-Ethyl-1,4-diazine |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Ethylpyrazine |
| JECFA number |
762 |
| CAS number |
13925-00-3 |
| FEMA number |
3281 |
| COE number |
2213 |
| FLAVIS number |
|
| Molecular weight |
108.14 |
| Chemical formula |
C6H8N2 |
| 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 |
 
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![](../typo3conf/ext/dyna_fef/download.php?dfile=/work/htdocs/disseminationtypo3/web/fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/762.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/762.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/762.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/762.gif" width="60px;"></a><br> "Download")
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