| Identification | More | [Name]
2-Pyrazinylethanethiol | [CAS]
35250-53-4 | [Synonyms]
2-(2-MERCAPTOETHYL)PYRAZINE
(2-MERCAPTOETHYL)PYRAZINE
2-PYRAZINE ETHANETHIOL
2-PYRAZINYLETHANETHIOL
BETA-MERCAPTOETHYL PYRAZINE
FEMA 3230
FEMA NUMBER 3230
MERCAPTOETHYLPYRAZINE
PYRAZINEETHANETHIOL
PYRAZINYL ETHANETHIOL
2-pyrazinyl-ethanethio
PYRAZINEETHANETHIOL 97+%
PYRAZINE-2-ETHANETHIOL
SS-MERCAPTOETHYL PYRAZINE
2-pyrazin-2-ylethanethiol
PYRAZINE ETHANETHIOL 10% IN ETHANOL
2-(2-Pyrazinyl)ethanethiol | [EINECS(EC#)]
237-246-5 | [Molecular Formula]
C6H8N2S | [MDL Number]
MFCD00053160 | [Molecular Weight]
140.21 | [MOL File]
35250-53-4.mol |
| Chemical Properties | Back Directory | [Boiling point ]
105-110 °C20 mm Hg(lit.)
| [density ]
1.142 g/mL at 25 °C(lit.)
| [FEMA ]
3230 | [refractive index ]
n20/D 1.567(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Refrigerator | [form ]
clear liquid | [pka]
9.82±0.10(Predicted) | [color ]
White to Yellow to Green | [Odor]
at 0.10 % in propylene glycol. sulfurous meaty cabbage | [biological source]
synthetic | [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]
35250-53-4(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
T | [Risk Statements ]
R25:Toxic if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S36/37:Wear suitable protective clothing and gloves .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) . | [RIDADR ]
UN 2810 6.1/PG 3
| [WGK Germany ]
3
| [RTECS ]
KJ2551000
| [TSCA ]
Yes | [HazardClass ]
6.1 | [PackingGroup ]
III | [HS Code ]
29339900 |
| Hazard Information | Back Directory | [Chemical Properties]
Colorless liquid | [Chemical Properties]
Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. | [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. |
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