Acetylpyrazine
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Acetylpyrazine
structure -
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CAS No:
22047-25-2
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Formula:
C6H6N2O
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Chemical Name:
Acetylpyrazine
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Synonyms:
Ethanone,1-(2-pyrazinyl)-;Ketone,methyl pyrazinyl;Ethanone,1-pyrazinyl-;1-(2-Pyrazinyl)ethanone;2-Acetylpyrazine;Acetylpyrazine;Pyrazine methyl ketone;NSC 72374;1-(Pyrazin-2-yl)ethanone;1-(2-Pyrazinyl)-1-ethanone;2-Acetyl-1,4-pyrazine;Methyl pyrazin-2-yl ketone;131922-02-6
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CAS No:
Description
Acetylpyrazine (2-Acetylpyrazine) is fused to form many polycyclic compounds, as useful structures in pharmaceuticals and perfumes. Acetylpyrazine is a component of the folates (vitamin B compounds) [1].
Solid|colourless to pale yellow crystals with a nutty, popcorn, breadcrust odour
2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines.
Acetylpyrazine Basic Attributes
122.12
122.12
109630
244-753-5
GR391IBU5C
72374
DTXSID5047085
2933990090
Characteristics
42.8
0.20
Solid
1.1±0.1 g/cm3
76-78 °C
79-80 °C
78-79°C/8mm
1.499
slightly soluble in water; soluble in organic solvents
Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances.
0.095mmHg at 25°C
Flammable; decomposes by heating to release toxic nitrogen oxide fumes
Safety Information
IRRITANT
NONH for all modes of transport
2
36/37/38
26-36-24/25
Xi
Warehouse ventilated, low temperature and dry
Irritant
Stable under normal temperatures and pressures.
P261-P305 + P351 + P338
H315-H319-H335
|Warning|H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation]|P261, P264, P271, P280, P302+P352, P304+P340, P305+P351+P338, P312, P321, P332+P313, P337+P313, P362, P403+P233, P405, and P501|Aggregated GHS information provided by 280 companies from 13 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Acetylpyrazine Use and Manufacturing
General procedure: A 15‐mL RBF was charged with substrate (0.5 mmol), MnOx‐N(at)C catalyst (1 mg, pyrolysis at 600 °C) and TBHP (1.5mmol, 65percent in H2O). The flask was then sealed, and the mixturewas heated at 60 °C for 12 h. The reaction was cooled to roomtemperature and diluted with ethyl acetate (4 mL), before beingcentrifuged at 10000 r/min for 1 min to separate the catalyst.The supernatant was removed and the catalyst waswashed with ethyl acetate (5 × 4 mL). The supernatant wassubsequently combined the ethyl acetate wash solutions andevaporated to dryness to give a residue, which was purified byflash column chromatography over silica gel (ethyl acetate/n‐hexane = 1:10, v/v).
Ethanone, 1-(2-pyrazinyl)-: ACTIVE
Food additives -> Flavoring Agents|Flavoring Agents -> JECFA Flavorings Index
Flavoring Agents
Computed Properties
Molecular Weight:122.12
XLogP3:0.2
Hydrogen Bond Acceptor Count:3
Rotatable Bond Count:1
Exact Mass:122.048012819
Monoisotopic Mass:122.048012819
Topological Polar Surface Area:42.8
Heavy Atom Count:9
Complexity:114
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
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