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Food safety and quality
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| Flavouring |
2-Ethyl-6-methylpyrazine |
| Synonym(s) |
2-Ethyl-6-methyl-1,4-diazine |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2-Ethyl-6-methylpyrazine |
| JECFA number |
769 |
| CAS number |
13925-03-6 |
| FEMA number |
3919 |
| COE number |
11331 |
| FLAVIS number |
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| Molecular weight |
122.17 |
| Chemical formula |
C7H10N2 |
| Physical form/odour |
colourless to slightly yellow liquid with a roasted baked potato odour |
| Solubility |
soluble in water, organic solvents |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
80° (50 mm Hg) |
| Assay min % |
95% (sum of 2,5- and 2,6-isomers) |
| Acid value max |
|
| Refractive index |
1.487-1.497 |
| Specific gravity |
0.967-0.980 |
| Other requirements |
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| ID Test |
IR |
| Spectrum |
 
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