PRODUCT Properties
| Melting point: | -29 °C (lit.) |
| Boiling point: | 135 °C/761 mmHg (lit.) |
| Density | 1.03 g/mL at 25 °C (lit.) |
| FEMA | 3309 | 2-METHYLPYRAZINE |
| refractive index | n |
| Flash point: | 122 °F |
| storage temp. | 2-8°C |
| solubility | >20.87 mg/mL in EtOH with ultrasonic; >49.9 mg/mL in DMSO; |
| pka | 1.45(at 27℃) |
| form | Liquid |
| color | Clear colorless to slightly yellow |
| Odor | at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green |
| Odor Type | nutty |
| Water Solubility | Fully miscible in water. |
| JECFA Number | 761 |
| BRN | 105778 |
| InChIKey | CAWHJQAVHZEVTJ-UHFFFAOYSA-N |
| LogP | 0.18 |
| CAS DataBase Reference | 109-08-0(CAS DataBase Reference) |
| NIST Chemistry Reference | Pyrazine, methyl-(109-08-0) |
| EPA Substance Registry System | Pyrazine, methyl- (109-08-0) |
Description and Uses
2-Methylpyrazine has an odor threshold in water variously reported at 60,000 or 105,000 ppb. May be prepared from the corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by condensation of methylglyoxal with ethylenediamine.
2-Methylpyrazine is used as flavoring agents in bread fresh bread, butter, chocolate, chocolate cocoa, coffee, meat roasted, nut almond.
Safety
| Symbol(GHS) |   GHS02,GHS07 |
| Signal word | Warning |
| Hazard statements | H226-H302 |
| Precautionary statements | P210-P233-P240-P241-P242-P301+P312 |
| Hazard Codes | Xn,Xi,F |
| Risk Statements | 10-22-36/37/38 |
| Safety Statements | 26-36-16 |
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| RTECS | UQ3675000 |
| TSCA | Yes |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29339990 |
| Toxicity | mouse,LD50,intraperitoneal,1820mg/kg (1820mg/kg),Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970. |
