22047-25-2
- Product Name：2-Acetyl PyrazineCAS NO.: 22047-25-2
- Molecular Formula：C6H6N2O
- Purity：99%
- Molecular Weight：
Product Details;
CasNo： 22047-25-2
Molecular Formula： C6H6N2O
Appearance： powder
Delivery Time： In stock
Throughput： 10000|Kilogram|Month
Purity： 99%
| Description | 2-acetylpyrazine is white to pale yellow crystalline powder with a nutty, popcorn, bread-crust odor. It is soluble in water and stable under ordinary conditions. It is used to manufacture many polycyclic compounds and used as useful structures in pharmaceuticals and perfumes. It is a component of the folates (vitamin B compounds) and of the isoalloxazine ring nucleus of flavins. Numerous pyrazine derivatives such as pyrazine polycyclic compounds, alkyl-, alicyclic-, and alkylaryl-substituted compounds, derivatives containing oxygenated functional groups and thio-functional groups in the side-chains are used in biological, drug, flavoring and perfumery industry. 2-acetylpyrazine is used as food additive, commonly used in chocolate and baked goods. |
| References |
[1] https://pubchem.ncbi.nlm.nih.gov/compound/Acetylpyrazine#section=Pharmacology-and-Biochemistry [2] https://en.wikipedia.org/wiki/Acetylpyrazine [3] http://www.chemicalland21.com/specialtychem/perchem/2-ACETYLPYRAZINE.htm |
| Chemical Properties | LIGHT YELLOW TO YELLOW-BROWNISH POWDER |
| Chemical Properties | Acetylpyrazine has a nutty, popcorn, bread crust odor. |
| Occurrence | Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil. |
| Preparation | By the ester condensation of EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting 2-cyano-pyrazine with methyl magnesium bromide |
| Aroma threshold values | Detection at 62 ppb |
| Taste threshold values | Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance |
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