|
| | 2-Pyrazinylethanethiol Basic information |
| | 2-Pyrazinylethanethiol Chemical Properties |
| Boiling point | 105-110 °C20 mm Hg(lit.) | | density | 1.142 g/mL at 25 °C(lit.) | | FEMA | 3230 | PYRAZINE ETHANETHIOL | | refractive index | n20/D 1.567(lit.) | | Fp | >230 °F | | storage temp. | Inert atmosphere,2-8°C | | pka | 9.82±0.10(Predicted) | | form | clear liquid | | color | White to Yellow to Green | | Odor | at 0.10 % in propylene glycol. sulfurous meaty cabbage | | Odor Type | sulfurous | | Water Solubility | Partly soluble in water, soluble in most organic solvents. | | JECFA Number | 795 | | LogP | 0.38 | | CAS DataBase Reference | 35250-53-4(CAS DataBase Reference) | | EPA Substance Registry System | Pyrazineethanethiol (35250-53-4) |
| Hazard Codes | T | | Risk Statements | 25-36/37/38 | | Safety Statements | 36/37-45 | | RIDADR | UN 2810 6.1/PG 3 | | WGK Germany | 3 | | RTECS | KJ2551000 | | TSCA | Yes | | HazardClass | 6.1 | | PackingGroup | III | | HS Code | 29339900 |
| | 2-Pyrazinylethanethiol Usage And Synthesis |
| Chemical Properties | Colorless liquid | | Chemical Properties | Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. | | Uses | 2-(2-Mercaptoethyl)pyrazine is an important raw material and intermediate used in organic synthesis, pharmaceuticals, agrochemicals, petrochemicals and dyestuff. It is used as a flavoring agent has a sulfurous type odor and a meaty type flavor. | | Preparation | From 2-vinylpyrazine by reaction with thiolactic acid, followed by conversion of the thiolester to 2-(pyrazinyl) ethanethiol. | | Taste threshold values | Taste characteristics at 2 ppm: meaty, sulfurous, pot roast and savory with nuances suitable for chicken and pork. |
| | 2-Pyrazinylethanethiol Preparation Products And Raw materials |
|
