ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Pyrazine spices 2-Acetyl-3,5-dimethylpyrazine

2-Acetyl-3,5-dimethylpyrazine

2-Acetyl-3,5-dimethylpyrazine Basic information
Identification Description Regulatory Status Usage Natural occurrence
Product Name:2-Acetyl-3,5-dimethylpyrazine
Synonyms:FEMA NUMBER 3327;FEMA 3327;2-ACETYL-3,5(6)-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE;2-ACETYL-3,5-DIMETHYLPYRAZINE AND 2-ACETYL-3,6-DIMETHYLPYRAZINE;2-ACETYL-3,5(OR 6)-DIMETHYLPYRAZINE;1-(3,5-Dimethyl-2-pyrazinyl)-1-ethanone;1-(3,5-Dimethyl-2-pyrazinyl)ethanone
CAS:54300-08-2
MF:C8H10N2O
MW:150.18
EINECS:259-076-0
Product Categories:pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances
Mol File:54300-08-2.mol
2-Acetyl-3,5-dimethylpyrazine Structure
2-Acetyl-3,5-dimethylpyrazine Chemical Properties
Boiling point 70 °C7 mm Hg(lit.)
density 1.073 g/mL at 25 °C(lit.)
vapor pressure 3 mm Hg ( 20 °C)
FEMA 3327 | 2-ACETYL-3,5(AND 6)-DIMETHYLPYRAZINE
refractive index n20/D 1.517(lit.)
Fp 195 °F
storage temp. Sealed in dry,Room Temperature
pka1.25±0.10(Predicted)
form clear liquid
color Colorless to Light orange to Yellow
Odorat 0.10 % in propylene glycol. nutty roasted hazelnut
Odor Typenutty
JECFA Number786
LogP1.08
CAS DataBase Reference54300-08-2(CAS DataBase Reference)
NIST Chemistry ReferenceEthanone, 1-(3,5-dimethylpyrazinyl)-(54300-08-2)
EPA Substance Registry SystemEthanone, 1-(3,5-dimethylpyrazinyl)- (54300-08-2)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 26-36/37/39
WGK Germany 3
HS Code 2933998090
MSDS Information
ProviderLanguage
SigmaAldrich English
2-Acetyl-3,5-dimethylpyrazine Usage And Synthesis
Identification
▼
▲
CAS.No.: 
54300-08-2
54300-09-3 
FL.No.: 
14.055
FEMA.No.: 
3327
NAS.No.: 
3327
CoE.No.: 
11294
EINECS.No.: 
259-076-0 259-077-6 
JECFA.No.: 
786
EAFUS.No.: 
977043-63-2 
DescriptionIt has an odor of roasted hazelnut with caramel popcorn nuances.
Regulatory StatusCoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).


UsageReported uses (ppm): (FEMA, 1994)
▼
▲
Food Category 
Usual 
Max. 
Baked goods 
2.5
7.5
Breakfast cereals 
5
5
Frozen dairy 
1
1
Gelatins,puddings 
1
1
Gravies 
1
2.5
Meat products 
2
5
Soft candy 
5
8
Soups 
4
7
Natural occurrenceReported found in coffee.
Chemical PropertiesIt has an odor of roasted hazelnut with caramel popcorn nuances.
OccurrenceReported found in coffee
DefinitionChEBI: 2-Acetyl-3,5-dimethylpyrazine is an aromatic ketone.
PreparationFrom the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone
Aroma threshold valuesDetection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance.
Taste threshold valuesTaste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike.
2-Acetyl-3,5-dimethylpyrazine Preparation Products And Raw materials
2,5-Dimethyl pyrazine Acetyl-resveratrol Acetylpyrazine Acetylacetone 2-Acetyl-3,5-dimethylpyrazine Trimethyl-pyrazine TOSLAB 750622 2,6-Dimethylpyrazine Acetyl chloride Acetyl coenzyme A sodium salt 2-Ethyl-3-methylpyrazine 2-PYRAZINECARBOXALDEHYDE, 3-METHYL- Pyrazinamide 5-methylpyrazine-2-carbaldehyde Sulfachoropyrazine sodium Glipizide PIPERACETAZINE (250 MG) 2-Acetyl-3-methylpyrazine
Email:[email protected] [email protected]
Copyright © 2025 Mywellwork.com All rights reserved.