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Food safety and quality
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| Flavouring |
(3, 5 or 6)-Methylthio-2-methylpyrazine |
| Synonym(s) |
2-Methyl-3,5-or 6-methylthiopyrazine;Methylpyrazinyl methyl sulfides (mixture) |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Mixture of 2-Methyl-3-(methylthio)pyrazine and 2-Methyl-5-(methylthio)pyrazine and 2-Methyl-6-(methylthio)pyrazine |
| JECFA number |
797 |
| CAS number |
67952-65-2;2882-20-4;2884-14-2;2884-13-1 |
| FEMA number |
3208 |
| COE number |
2290 |
| FLAVIS number |
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| Molecular weight |
140.21 |
| Chemical formula |
C6H8N2S |
| Physical form/odour |
colourless to light yellow liquid with a cooked meat, roasted, almond, nutty, vegetable odour |
| Solubility |
miscible at room temperature |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
85-87° (10 mm Hg) |
| Assay min % |
99% (sum of isomers) |
| Acid value max |
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| Refractive index |
1.570-1.590 |
| Specific gravity |
1.133-1.153 |
| Other requirements |
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| ID Test |
IR |
| Spectrum |
 
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