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Food safety and quality
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| Flavouring |
Pyrazinyl methyl sulfide |
| Synonym(s) |
Benzalglycerin;Mixture of 2-Phenyl-5-hydroxy-1,3-dioxane and 2-Phenyl-4-hydroxymethyl-1,3-dioxolane |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
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| Chemical name |
2-(Methylthio)pyrazine |
| JECFA number |
796 |
| CAS number |
21948-70-9 |
| FEMA number |
3231 |
| COE number |
2288 |
| FLAVIS number |
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| Molecular weight |
126.18 |
| Chemical formula |
C5H6N2S |
| Physical form/odour |
low melting white crystalline solid with an ethereal sulfurous odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
very soluble |
| Boiling point (°C) |
75° (5 mm Hg) |
| Assay min % |
99% |
| Acid value max |
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| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
mp: 42-47° |
| ID Test |
IR |
| Spectrum |

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