What is the Acetylpyrazine?

Acetylpyrazine is Light yellow to yellow-brownish powder, while it's Molecular Formula is C6H6N2O. Light yellow to yellow-brownish powder 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

What is the CAS number for Acetylpyrazine?

The CAS number of Acetylpyrazine is 22047-25-2.

What is Acetylpyrazine (22047-25-2) used for?

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.InChI:InChI=1/C6H8N2O/c1-6(9)8-4-2-7-3-5-8/h2-5,7H,1H3

What is the Acetylpyrazine?

Acetylpyrazine is Light yellow to yellow-brownish powder, while it's Molecular Formula is C6H6N2O. Light yellow to yellow-brownish powder 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

What is the CAS number for Acetylpyrazine?

The CAS number of Acetylpyrazine is 22047-25-2.

What is Acetylpyrazine (22047-25-2) used for?

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.InChI:InChI=1/C6H8N2O/c1-6(9)8-4-2-7-3-5-8/h2-5,7H,1H3

Detailed introduction

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Molecular Formula:C6H6N2O
Molecular Weight:122.126
Appearance/Colour:Light yellow to yellow-brownish powder
Vapor Pressure:0.095mmHg at 25°C
Melting Point:75-78 °C
Refractive Index:1.518
Boiling Point:212.9 °C at 760 mmHg
PKA:0.30±0.10(Predicted)
Flash Point:84.4 °C
PSA：42.85000
Density:1.136 g/cm³
LogP:0.67920

Acetylpyrazine(Cas 22047-25-2) Usage

Preparation	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.

Definition	ChEBI: 2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines.
Application	Acetylpyrazine has been widely used as an intermediate in the organic synthesis of various heterocyclic derivatives and in coupling reactions, alkylation reactions, and sensitizer ligands because of its good biological and reactive activities. For example, it is a significant reaction intermediate for producing drugs for treating malaria, epilepsy, and Parkinson's disease.
Aroma threshold values	Detection at 62 ppb
Taste threshold values	Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance
General Description	2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.