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Food safety and quality
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| Flavouring |
2-Ethyl-3 (5 or 6)-dimethylpyrazine |
| Synonym(s) |
|
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Mixture of 2-Ethyl-3,5-dimethylpyrazine and 3-Ethyl-2,5-dimethylpyrazine |
| JECFA number |
775 |
| CAS number |
13925-07-0 |
| FEMA number |
3149 |
| COE number |
727 |
| FLAVIS number |
|
| Molecular weight |
136.2 |
| Chemical formula |
C8H12N2 |
| Physical form/odour |
colourless to slightly yellow liquid with a toasted nut, chocolaty, sweet woody odour |
| Solubility |
soluble in water, oils, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
180° |
| Assay min % |
95% |
| Acid value max |
|
| Refractive index |
1.496-1.506 |
| Specific gravity |
0.950-0.980 |
| Other requirements |
|
| ID Test |
IR |
| Spectrum |
 
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