23787-80-6

Basic information

• Product Name: 2-Acetyl-3-methylpyrazine
• Synonyms: ACETYL-3-METHYLPYRAZINE, 2-;TIMTEC-BB SBB005785;1-(3-methylpyrazinyl)ethan-1-one;2-ACETYL-3-METHYLPYRAZINE 98+%;2-Acetyl-3-methyl;ACETYL-3-METHYLPYRAZINE, 2-(SG);1-(3-Methyl-2-pyrazinyl)ethanone;1-(3-methylpyrazinyl)-ethanon
• CAS NO: 23787-80-6
• Molecular Formula: C₇H₈N₂O
• Molecular Weight: 136.15
• EINECS: 245-889-8
• Product Categories: Pyrazine;Mono- & Polyalkylpyrazines;Pyrazines;pyrazine Flavor;A-B;Alphabetical Listings;Flavors and Fragrances
• Mol File: 23787-80-6.mol
• Article Data: 3

Chemical Properties

• Melting Point: 90°C (20 torr)
• Boiling Point: 90 °C20 mm Hg(lit.)
• Flash Point: 176 °F
• Appearance: /
• Density: 1.114 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.105mmHg at 25°C
• Refractive Index: n20/D 1.521(lit.)
• Storage Temp.: 0-6°C
• PKA: 0.56±0.10(Predicted)
• Sensitive: Light Sensitive
• BRN: 742438
• CAS DataBase Reference: 2-Acetyl-3-methylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2-Acetyl-3-methylpyrazine(23787-80-6)
• EPA Substance Registry System: 2-Acetyl-3-methylpyrazine(23787-80-6)

Safety Data

• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 26-36/37/39-24/25
• WGK Germany: 3
• TSCA: Yes
• Hazardous Substances Data: 23787-80-6(Hazardous Substances Data)

Usage

Description

2-Acetyl-3-methylpyrazine is a clear, slightly yellow liquid with a distinct roasted, nutty, and grain-roasted potato odor. It is a significant compound in the realm of flavor chemistry, particularly for creating hazelnut or filbert nut flavors. The aroma of 2-Acetyl-3-methylpyrazine is less burnt compared to most other pyrazines, making it a preferred choice for various applications.
Usage:
2-Acetyl-3-methylpyrazine is used as a flavoring agent in the food and beverage industry due to its characteristic roasted and nutty aroma. It is particularly effective in enhancing the taste of products that aim to replicate the flavor of hazelnuts or filbert nuts.
Used in Food Industry:
2-Acetyl-3-methylpyrazine is used as a flavoring agent for various food categories, including alcoholic beverages, baked goods, breakfast cereals, chewing gum, confectioneries, frostings, egg products, fats/oils, fish products, frozen dairy, fruit ices, gelatins/puddings, gravies, hard candy, instant coffee/tea, jams/jellies, meat products, milk products, nonalcoholic beverages, seasonings/flavors, snack foods, and soups.
The reported uses and concentrations (ppm) for different food categories are as follows:
Alcoholic beverages: Usual 0.3, Max. 3
Baked goods: Usual 1.3, Max. 4.3
Breakfast cereals: Usual 0.1, Max. 2
Chewing gum: Usual 0.8, Max. 8
Confectioneries, frostings: Usual 0.3, Max. 3
Egg products: Usual 0.3, Max. 3
Fats/oils: Usual 0.3, Max. 3
Fish products: Usual 0.1, Max. 3
Frozen dairy: Usual 1, Max. 5
Fruit ices: Usual 0.2, Max. 2
Gelatins/puddings: Usual 0.2, Max. 2
Gravies: Usual 0.3, Max. 3
Hard candy: Usual 0.5, Max. 5
Instant coffee/tea: Usual 0.1, Max. 1
Jams/jellies: Usual 0.5, Max. 5
Meat products: Usual 1.3, Max. 5
Milk products: Usual 0.3, Max. 3
Nonalcoholic beverages: Usual 0.3, Max. 0.6
Seasonings/flavors: Usual 0.5, Max. 5
Snack foods: Usual 0.5, Max. 5
Soups: Usual 1, Max. 2.5
Occurrence:
2-Acetyl-3-methylpyrazine is naturally reported to be present in various food items such as cocoa, coffee, meat, clams, scallops, pork (cured, fried), and French fries, contributing to their unique and complex flavor profiles.
Aroma Threshold Values:
The detection threshold value for 2-Acetyl-3-methylpyrazine in water is 0.02. This indicates that the compound can be detected at very low concentrations, making it an effective flavoring agent even when used in small amounts.

Identification

▼▲ CAS.No.:? 23787-80-6? FL.No.:? 14.082 FEMA.No.:? 3964 NAS.No.:? n/a? CoE.No.:? 11296 EINECS.No.:? 245-889-8? JECFA.No.:? 950

Regulatory Status

CoE: 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).

Natural occurrence

Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

InChI:InChI=1/C7H8N2O/c1-5-7(6(2)10)9-4-3-8-5/h3-4H,1-2H3

Upstream product

• 15707-23-0 2-methyl-3-ethylpyrazine 

Downstream Products

• 593270-21-4 2-bromo-1-(3-methylpyrazin-2-yl)ethanone 
• 1433999-46-2 (E)-3-[4-(dimethylamino)phenyl]-1-(3-methylpyrazin-2-yl)prop-2-en-1-one 
• 1433999-44-0 (E)-3-(4-bromophenyl)-1-(3-methylpyrazin-2-yl) prop-2-en-1-one 
• 1433999-43-9 (E)-3-(4-chlorophenyl)-1-(3-methylpyrazin-2-yl)prop-2-en-1-one 
• 1433999-42-8 (E)-3-(4-fluorophenyl)-1-(3-methylpyrazine-2-yl)prop-2-en-1-one 
• 1213251-51-4 C₁₃H₁₁FN₂O 
• 350809-28-8 methyl 2-[1-(3-methyl-2-pyrazinyl)ethylidene]hydrazinecarbodithioate 

Relevant articles and documents

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1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.