Available forms:
pd_proNo:539318-8415d800-f1e2-4168-9ed5-6f457117ca7b
pd_productuse:
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Identification |
▼▲ CAS.No.:? 32974-92-8? FL.No.:? 14.049 FEMA.No.:? 3250 NAS.No.:? 3250 CoE.No.:? 11293 EINECS.No.:? 251-316-2? JECFA.No.:? 785 |
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Usage |
Reported uses (ppm): (FEMA, 1994) ▼▲ Food Category? Usual? Max.? Baked goods? 1 2 Gelatins, puddings? 0.1 0.1 Gravies? 10 20 Meat products? 1 2 Milk products? 0.1 0.1 Snack foods? 0.14 0.25 Soft.candy? 1.5 5 Soups? 10 20 |
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Natural occurrence |
Reported found in pork liver and cocoa. |
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Preparation |
From 2-ethyl-3-methylpyrazine by bromination, followed by oxidation to the ketone |
InChI:InChI=1/C8H10N2O/c1-3-7-8(6(2)11)10-5-4-9-7/h4-5H,3H2,1-2H3
2-ethyl-3-acetyl pyrazine
| Conditions | Yield |
|---|---|
|
rohes /BRN= 638017/ (2b), 2-Nitropropan, NaOEt;
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/BRN= 638018/, Ac2O, DMSO;
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Pyrazin 1b, Na2Cr2O7, HOAc;
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2,3-Diethylpyrazin, 1. N-Bromsuccinimid, 2. Na, Nitropropan;
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2,3-Diethylpyrazin, Na2Cr2O7;
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entspr. 1-Hydroxyethylverb., DMSO, Ac2O;
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entspr. 2-(1-Bromethyl)-Verb., 2-Nitropropan, NaOEt;
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4-Phenyl-3-thiosemicarbazide
2-ethyl-3-acetyl pyrazine
2-acetyl-3-ethylpyrazine-4-phenylthiosemicarbazide
| Conditions | Yield |
|---|---|
|
With
acetic acid;
In
methanol;
at 60 ℃;
for 6h;
|
90% |
|
In
methanol;
at 60 ℃;
for 24h;
|
85.9% |
|
In
methanol;
at 65 ℃;
for 3h;
|
85.9% |
|
In
methanol;
at 60 ℃;
for 8h;
|
85.9% |
|
2-ethyl-3-acetyl pyrazine;
In
methanol;
at 60 ℃;
for 0.25h;
4-Phenyl-3-thiosemicarbazide;
In
methanol;
at 60 ℃;
for 12h;
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2-(N-t-butylbenzyl)aminoethyl-2-(3-ethyl)-pyrazylketone
2-(N-hydroxyethylbenzyl)aminoethyl-2-(3-ethyl)-pyrazylketone
2-(N-isopropylbenzyl)aminoethyl-2-(3-ethyl)-pyrazylketone
(E)-1-(3-ethylpyrazin-2-yl)-3-(4-fluorophenyl)prop-2-en-1-one
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