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Send EmailAcetylpyrazine, Acetyl Pyrazine, 22047-25-2
Acetylpyrazine (CAS 22047-25-2)
⚗️ Physical & Chemical Properties
| Property | Value |
|---|---|
| Molecular Formula | C₆H₆N₂O |
| Molecular Weight | 122.12 g/mol |
| Appearance | Light yellow to tan crystalline powder |
| Density | 1.1075–1.136 g/cm³ |
| Melting Point | 75–78 °C |
| Boiling Point | 212.9 °C @ 760 mmHg |
| Refractive Index | 1.518–1.535 |
| Vapor Pressure | ~0.5 mmHg @ 25 °C |
| Flash Point | 84.4 °C |
| LogP | 0.20–0.68 |
| Polar Surface Area | 42.85 Ų |
| Stability | Shelf-stable for up to 24 months in cool, dark, dry conditions |
🧪 Applications
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Flavoring Agent: Natural roasted notes in chocolate, corn chips, breads, BBQ sauces
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Tobacco Industry: Enhances toasted and caramel aroma profiles
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Perfumery: Warm base note for soaps and cosmetic blends
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Pharmaceuticals: Intermediate in oncology-related compounds
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Organic Synthesis: Used in folic acid and fused heterocycle synthesis
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Antimicrobial: Some derivatives effective against P. aeruginosa
🏭 Production Methods
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Ester Condensation: Pyrazine derivatives via carboxylate route
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Grignard Reaction: Pyrazinamide → 2-cyano-pyrazine → methyl magnesium bromide
📖 Synonyms & Identifiers
| Common & Systematic Names |
|---|
| 2-Acetylpyrazine |
| Ethanone, 1-pyrazinyl- |
| Ketone, methyl pyrazinyl |
| Pyrazin-1-ylethan-1-one |
| FEMA No: 3126 |
| UNII: GR391IBU5C |
🧪 Alternative Molecules
| Chemical | CAS No | Flavor Profile |
|---|---|---|
| 2-Acetylthiazole | 24295-03-2 | Corn, roasted nut |
| 2-Acetylpyrroline | 1006-41-5 | Toasted bread, jasmine rice |
| 2-Acetylfuran | 1192-62-7 | Sweet, nutty |
| 2-Acetylpyridine | 1122-62-9 | Tangy, roasted notes |
🗣️ Layman / Trade Names
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Popcorn aroma
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Roasted corn scent
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Toasted nut essence
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Chocolate top note
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BBQ enhancer
