2-Ethyl-3-methylpyrazine
Assay: 99%
As a flavour ingredient in nutty flavours.tobacco flavours
2-Ethyl-3-methylpyrazine
Assay: 99%
As a flavour ingredient in nutty flavours.tobacco flavours
Molecular weight: 122.17
Molecular Formula: C7H10N2
Structural Formula:
Boiling point 170 ºC
Flash point 57 ºC
Refractive index 1.502-1.504
Water solubility sparingly soluble
Assay: 99% min
Properties: Density 0.987
Physical form/odour: colourless to slightly yellow liquid with a strong raw potato odour
Solubility: soluble in water, organic solvents
Solubility in ethanol: miscible at room temperature
Usage: As a flavour ingredient in nutty flavours. Also, in a large variety of roasted flavours like cocoa, coffee, meat, peanuts, in baked products, alcoholic and non-alcoholic beverages, in tobacco flavours et
| Synonyms | 3-Ethyl-2-methylpyrazine | |
| Natural Occurrence | Reportedly occurs in bakery products, roasted barley, coffee, peanuts, pecans, filberts, potato products, soy products etc. | |
| Organoleptic characteristics | Odour/ Taste : Nutty, strong, raw potato, roasted, earthy | |
| Reported uses | As a flavour ingredient in nutty flavours. Also, in a large variety of roasted flavours like cocoa, coffee, meat, peanuts, in baked products, alcoholic and non-alcoholic beverages, in tobacco flavours etc. | |
| Recommended use level | Baked goods | 6.96 ppm |
Frozen dairy | 3.35 ppm | |
Meat products | 3.00 ppm | |
Soft candy | 5.47 ppm | |
Gelatin, pudding | 3.40 ppm | |
Non-alcoholic beverages | 2.42 ppm | |
Gravies | 1.00 ppm | |
| Appearance | Colourless clear liquid. | |
| Assay | 99.0% min. | |
| Boiling point | 169 - 171oC | |
| Specific gravity at 20oC | 0.982 - 0.9992 | |
| Refractive index n20D | 1.5030-1.5040 | |
| Flash point (CC) | 57-22oC | |
| Odour threshold | 130 ppb in water | |
| Solubility | Soluble in 50% alcohol, propylene glycol, toluene, ether etc. | |
| Stability | Stable ordinarily for two years | |
| Storage | Should preferably be stored in air-tight containers and under nitrogen. Exposure to light and/or air may discolour the product. | |
