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Food safety and quality
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| Flavouring |
Ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-Methyl-(3,5 or 6)-methoxypyrazine (13%) |
| Synonym(s) |
|
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Mixture of 2-Ethyl-3-methoxypyrazine and 2-Ethyl-5-methoxypyrazine and 2-Ethyl-6-methoxypyrazine and 2-Methyl-3-methoxypyrazine and 2-Methyl-5-methoxypyrazine and 2-Methyl-6-methoxypyrazine |
| JECFA number |
789 |
| CAS number |
25680-58-4;68039-50-9;67845-38-9 |
| FEMA number |
3280 |
| COE number |
11329 |
| FLAVIS number |
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| Molecular weight |
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| Chemical formula |
C6H8N2 |
| Physical form/odour |
colourless to slight yellow liquid with a raw potato, earthy, bell pepper odour |
| Solubility |
soluble in water, organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
80-95° (10 mm Hg) |
| Assay min % |
99% (sum of 6 named compounds) |
| Acid value max |
|
| Refractive index |
1.497-1.505 |
| Specific gravity |
1.036-1.052 |
| Other requirements |
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| ID Test |
IR |
| Spectrum |
 
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