| 2-Pyrazinylethanethiol Basic information |
| Product Name: | 2-Pyrazinylethanethiol |
| Synonyms: | BETA-MERCAPTOETHYL PYRAZINE;FEMA 3230;FEMA NUMBER 3230;2-PYRAZINE ETHANETHIOL;2-PYRAZINYLETHANETHIOL;(2-MERCAPTOETHYL)PYRAZINE;2-(2-MERCAPTOETHYL)PYRAZINE;PYRAZINYL ETHANETHIOL |
| CAS: | 35250-53-4 |
| MF: | C6H8N2S |
| MW: | 140.21 |
| EINECS: | 237-246-5 |
| Product Categories: | Chloropyrazines, etc.;pyrazine Flavor;API intermediates;Pyrazines |
| Mol File: | 35250-53-4.mol |
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| 2-Pyrazinylethanethiol Chemical Properties |
| Boiling point | 105-110 °C20 mm Hg(lit.) |
| density | 1.142 g/mL at 25 °C(lit.) |
| refractive index | n20/D 1.567(lit.) |
| FEMA | 3230 | PYRAZINE ETHANETHIOL |
| Fp | >230 °F |
| storage temp. | Inert atmosphere,2-8°C |
| pka | 9.82±0.10(Predicted) |
| form | clear liquid |
| color | White to Yellow to Green |
| Odor | at 0.10 % in propylene glycol. sulfurous meaty cabbage |
| Odor Type | sulfurous |
| Water Solubility | Partly soluble in water, soluble in most organic solvents. |
| JECFA Number | 795 |
| LogP | 0.38 |
| CAS DataBase Reference | 35250-53-4(CAS DataBase Reference) |
| EPA Substance Registry System | Pyrazineethanethiol (35250-53-4) |
| Safety Information |
| Hazard Codes | T |
| Risk Statements | 25-36/37/38 |
| Safety Statements | 36/37-45 |
| RIDADR | UN 2810 6.1/PG 3 |
| WGK Germany | 3 |
| RTECS | KJ2551000 |
| TSCA | Yes |
| HazardClass | 6.1 |
| PackingGroup | III |
| HS Code | 29339900 |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALFA | English |
| 2-Pyrazinylethanethiol Usage And Synthesis |
| Chemical Properties | Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. |
| Chemical Properties | Colorless liquid |
| Uses | 2-(2-Mercaptoethyl)pyrazine is an important raw material and intermediate used in organic synthesis, pharmaceuticals, agrochemicals, petrochemicals and dyestuff. It is used as a flavoring agent has a sulfurous type odor and a meaty type flavor. |
| Preparation | From 2-vinylpyrazine by reaction with thiolactic acid, followed by conversion of the thiolester to 2-(pyrazinyl) ethanethiol. |
| Taste threshold values | Taste characteristics at 2 ppm: meaty, sulfurous, pot roast and savory with nuances suitable for chicken and pork. |
| 2-Pyrazinylethanethiol Preparation Products And Raw materials |
| Raw materials | Pyrazine, 2-(2-bromoethyl)- |