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2-acetyl-3-ethyl pyrazine

Chemical Structure

General Material Information

Preferred name 2-acetyl-3-ethyl pyrazine
Trivial Name 2-Acetyl-3-ethylpyrazine
Short Description 1-(3-ethylpyrazin-2-yl)ethanone
Formula C8 H10 N2 O
CAS Number 32974-92-8
FEMA Number 3250
Flavis Number 14.049
ECHA Number 251-316-2
FDA UNII AQ03N14XTL
Nikkaji Number J319.481G
MDL MFCD00038028
COE Number 11293
xLogP3-AA 0.60 (est)
NMR Predictor External link
JECFA Food Flavoring 785 2-acetyl-3-ethylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 32974-92-8 ; 2-ACETYL-3-ETHYLPYRAZINE
Synonyms
  • 2-acetyl-3-ethyl-1,4-diazine
  • 2-acetyl-3-ethylpyrazine
  • 2 acetyl-3-ethylpyrazine
  • 2-acetyl-3-ethylpyrazine 99%
  • chip pyrazine
  • ethanone, 1-(3-ethyl-2-pyrazinyl)-
  • ethanone, 1-(3-ethylpyrazinyl)-
  • 1-(3-ethyl pyrazinyl)ethan-1-one
  • 3-ethyl-2-pyrazinyl methyl ketone
  • 3-ethyl-2-pyrazinylmethyl ketone
  • 1-(3-ethylpyrazin-2-yl)ethanone
  • 1-(3-ethylpyrazinyl)ethan-1-one
  • 1-(3-ethylpyrazin-2-yl)ethanone
  • 1-(3-Ethyl-2-pyrazinyl)ethanone
  • 2-Acetyl-3-ethylpyrazine
  • 1-(3-Ethylpyrazin-2-yl)ethan-1-one

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB29410
FooDB:FDB000499
Export Tariff Code:2933.99.8090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.18089294434
Specific gravity @ 25 °C
Pounds per Gallon 8.962 to 8.995
Specific gravity @ 25 °C
Pounds per Gallon 8.887 to 8.978
Refractive Index 1.512 to 1.516 @ 20 °C
Boiling Point 220 to 221°C @ 760 mm Hg
Boiling Point 54 to 56°C @ 1 mm Hg
Vapor Pressure 0.026 mmHg @ 25 °C
Flash Point TCC Value 100 °C TCC
logP (o/w) 0.026 est
Solubility
alcohol Yes
water Yes
water, 2.072e+004 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Nutty
earthy, potato chip, nutty, popcorn, corn, musty, potato
General comment At 1.00 % in propylene glycol. earthy potato chip nutty popcorn corn
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 2.00 %. Earthy, nutty, musty, potato and corn-like
Flavor Type: Nutty
musty, nutty, cocoa, peanut, vegetable, potato, beany
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 2.00 ppm. Musty, nutty, cocoa and peanut, with a vegetative, potato and bean nuance

Occurrences

Potential Uses

Applications
Flavoring purposes Chocolate cocoa, Coffee, Nut, Peanut, Popcorn, Pork, Potato chip

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-acetyl-3-ethyl pyrazine usage levels up to:
0.2000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.73 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
Click here to view publication 5
average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: -10.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -10.00000
meat products: -10.00000
milk products: -10.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):32974-92-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61918
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(3-ethylpyrazin-2-yl)ethanone
Chemidplus:0032974928