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Food safety and quality
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| Flavouring |
2-Methoxy-(3,5 or 6)-methylpyrazine |
| Synonym(s) |
2 or 5 or 6-Methoxy-3-methyl-1,4-diazine |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Mixture of 2-Methoxy-3-methylpyrazine and 2-Methoxy-5-methylpyrazine and 2-Methoxy-6-methylpyrazine |
| JECFA number |
788 |
| CAS number |
2847-30-5; 2882-22-6;2882-21-5 |
| FEMA number |
3183 |
| COE number |
2266 |
| FLAVIS number |
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| Molecular weight |
124.14 |
| Chemical formula |
C6H8ON2 |
| Physical form/odour |
colourless to slight yellow liquid with a roasted hazelnut, almond, peanut odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
80-85° (10 mm Hg) |
| Assay min % |
97% (sum of isomers) |
| Acid value max |
|
| Refractive index |
1.505-1.510 |
| Specific gravity |
1.060-1.090 |
| Other requirements |
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| ID Test |
IR |
| Spectrum |
 
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