China (Mainland)
competitive price Acetylpyrazine 22047-25-2 CAS NO.22047-25-2
- Min.Order: 1 Gram
- Payment Terms: T/T,Other
- Product Details
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Quick Details
- ProName: competitive price Acetylpyrazine 22047...
- CasNo: 22047-25-2
- Molecular Formula: C6H6N2O
- Appearance: Colourless to light yellow liquid
- Application: all daily flavor
- DeliveryTime: within 3 days
- PackAge: as customer's request
- Port: Shanghai/Qingdao
- ProductionCapacity: 500 Metric Ton/Week
- Purity: 95-99.9%
- Storage: In Room Temperature
- Transportation: By sea/air
- LimitNum: 1 Gram
- Melting point: 75-78 °C
- Boiling point: 78-79°C 8mm
- Density: 1.1075
- Flash point: 1.1075
- Refractive index: 1.5350 (estimate)
- Odor: popcorn-like odor
Superiority
Acetylpyrazine Chemical Properties,Uses,Production
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.
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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
Acetylpyrazine Preparation Products And Raw materials
Details
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