Pyrazin-1-ylethan-1-on
2-ACETYLPYRAZINE · FEMA 3126 · 1-pyrazinylethanone · 2-Acetyl · 1-PYRAZIN-2-YL-ETHANONE · 9H-1 · ACETYLPYRAZINE · 2-Acylpyrazine
Identifikatoren & physikalische Daten
| CAS No. | 22047-25-2 |
|---|---|
| Summenformel | C6H6N2O |
| Durchschnittliche Molmasse | 122,12 g/mol |
| Monoisotopische Masse | 122,04801281 g/mol |
| SMILES | CC(=O)c1cnccn1 |
| InChIKey | DBZAKQWXICEWNW-UHFFFAOYSA-N |
| PubChem CID | 30914 |
| ChEMBL | CHEMBL3188662 |
| ChEBI | CHEBI:145236 |
| EC No. | 244-753-5 |
| DTXSID | DTXSID5047085 |
| Lokaler Name | Pyrazin-1-ylethan-1-on |
Chemische & physikalische Eigenschaften
| XLogP | 0,2 |
|---|---|
| Polarare Oberfläche (TPSA) | 42,9 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 3 |
| Frei drehbare Bindungen | 1 |
| Schwere Atome | 9 |
| Formalladung | 0 |
| Komplexität | 114 |
| Duftstoffe | Fragrance Ingredient (Acetylpyrazine) -> IFRA transparency List |
| LogP (Verteilungskoeffizient) | 0.20 |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | slightly soluble in watersoluble in organic solventsmoderately soluble (in ethanol)Chloroform (Slightly), Methanol (Slightly) |
| Siedepunkt | 188 °C78-79°C 8mm |
| Schmelzpunkt | 75 - 77 °C76-78 °C (lit.) |
| Physical Description | Solidcolourless to pale yellow crystals with a nutty, popcorn, breadcrust odour |
| Dichte | 1.1075 |
| Brechungsindex | 1.5350 (estimate) |
| FEMA | 3126 | ACETYLPYRAZINE |
| Flammpunkt | 78-79°C/8mm |
| Lagerbedingungen | Keep in dark place,Sealed in dry,Room Temperature |
| Aggregatzustand | Solid |
| pKa (Säurekonstante) | 0.30±0.10(Predicted) |
| Farbe | White to Off-White |
| Geruch | popcorn-like odor |
| Geruchsart | popcorn |
| Biologische Quelle | synthetic |
| JECFA Number | 784 |
| BRN | 109630 |
| Hauptanwendungen | flavors and fragrances |
| Kosmetik-Inhaltsstoffe Funktionen | PERFUMING |
| InChI | 1S/C6H6N2O/c1-5(9)6-4-7-2-3-8-6/h2-4H,1H3 |
| InChIKey | DBZAKQWXICEWNW-UHFFFAOYSA-N |
| SMILES | CC(=O)c1cnccn1 |
| LogP (Verteilungskoeffizient) | 0.20 |
| CAS Datenbank | 22047-25-2(CAS DataBase Reference) |
| NIST chemische Informationen | Acetylpyrazine(22047-25-2) |
| EPA chemische Informationen | Ethanone, 1-pyrazinyl- (22047-25-2) |
Sicherheit & Vorschriften
| GHS-Einstufung | This chemical does not meet GHS hazard criteria for 54.2% (154 of 284) of all reports.WarningH315 (45.8%): Causes skin irritation [Warning Skin corrosion/irritation]P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 284 reports by companies from 16 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: Ethanone, 1-pyrazinyl-Regulation (EC) No 1831/2003 (amended)Ethanone, 1-pyrazinyl-: Does not have an individual approval but may be used under an appropriate group standard |
| Hazard Classes and Categories | Skin Irrit. 2 (45.8%) |
| Wassergefährdungsklasse (WGK) | 2 |
| TSCA-Inventar-Status | TSCA listed |
| Zollcode | 29339900 |
| R-Sätze (R) | 36/37/38 |
| Gefahrensymbole | Xi |
| Sicherheitshinweise (S) | 26-36-24/25 |
| Gefahrenklasse | IRRITANTEye Irrit. 2Skin Irrit. 2STOT SE 3 |
| Lagerklasse | 11 - Combustible Solids |
Anwendungen & Verwendung
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.
Verwenden
Acetylpyrazine has been used in synthesis of:7-heteroaryl-pyrazolo[1,5-a]pyrimidine-3-carboxamidescopper (II) complexes with di-imine ligandsN(4) substituted thiosemicarbazones
Herstellung & Synthese
synthetische
synthesis of acetylpyrazine: 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.