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Food safety and quality
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| Flavouring |
2,3-Diethylpyrazine |
| Synonym(s) |
2,3-Diethyl-1,4-diazine |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2,3-Diethylpyrazine |
| JECFA number |
771 |
| CAS number |
15707-24-1 |
| FEMA number |
3136 |
| COE number |
534 |
| FLAVIS number |
|
| Molecular weight |
136.2 |
| Chemical formula |
C8H12N2 |
| Physical form/odour |
colourless to slightly yellow liquid with an earthy, nutty, baked potato odour |
| Solubility |
soluble in water, soluble in oils, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
180° |
| Assay min % |
97% |
| Acid value max |
|
| Refractive index |
1.492-1.509 |
| Specific gravity |
0.956-0.976 |
| Other requirements |
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| 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/771.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/771.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/771.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/771.gif" width="60px;"></a><br> "Download")
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