2-Acetyl-3-methylpyrazine Chemical Properties,Usage,Production
Identification
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CAS.No.:
23787-80-6
FL.No.:
14.082
FEMA.No.:
3964
NAS.No.:
n/a
CoE.No.:
11296
EINECS.No.:
245-889-8
JECFA.No.:
950
Description
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).
Usage
Reported uses (ppm): (FEMA, 2001)
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Food Category
Usual
Max.
Alcoholic.beverages
0.3
3
Baked.goods
1.3
4.3
Breakfast.cereals
0.1
2
Chewing.gum
0.8
8
Confectioneries,.frostings
0.3
3
Egg.products
0.3
3
Fats/oils
0.3
3
Fish.products
0.1
3
Frozen.dairy
1
5
Fruit.ices
0.2
2
Gelatins/puddings
0.2
2
Gravies
0.3
3
Hard.candy
0.5
5
Instant.coffee/tea
0.1
1
Jams/jellies
0.5
5
Meat.products
1.3
5
Milk.products
0.3
3
Nonalcoholic.beverages
0.3
0.6
Seasonings/flavors
0.5
5
Snack.foods
0.5
5
Soups
1
2.5
Natural occurrence
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.
Chemical Properties
CLEAR SLIGHTLY YELLOW LIQUID
Chemical Properties
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for
hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines
Occurrence
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.
Definition
ChEBI: 2-Acetyl-3-methylpyrazine is an aromatic ketone.
