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Food safety and quality
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| Flavouring |
Isopropenylpyrazine |
| Synonym(s) |
Caramel pyrazine;2-(1-Methyl vinyl) pyrazine;1- (Methyl ethenyl)pyrazine |
| Latest JECFA evaluation |
2012 (Session 76) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2-(Prop-1-en-2-yl)pyrazine |
| JECFA number |
2125 |
| CAS number |
38713-41-6 |
| FEMA number |
3296 |
| COE number |
11341 |
| FLAVIS number |
14.052 |
| Molecular weight |
120.15 |
| Chemical formula |
C7H8N2 |
| Physical form/odour |
Colourless to pale orange liquid; Caramel like nutty roasted aroma |
| Solubility |
Practically insoluble to insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
NA |
| Assay min % |
95% |
| Acid value max |
|
| Refractive index |
1.480-1.486 |
| Specific gravity |
0.964-0.968 |
| Other requirements |
|
| ID Test |
MS |
| Spectrum |
 
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