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By certification 
2-Acetyl Pyrazine
purity: 99%
Appearance: White to pale yellow crystalline powder.
Used as a composition of flavouring
Appearance : White to pale yellow crystalline powder.
Assay : 99.0% Min.
Packing : 10kgs net per drum.
Melting Point : 74.00 to 80.00 °C. @ 760.00 mm Hg
Boiling Point : 188.00 to 190.00 °C. @ 760.00 mm Hg
Vapor Pressure : 0.188000 mm/Hg @ 25.00 °C.
Flash Point : > 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w) : 0.20
Shelf Life : 24.00 month(s) or longer if stored properly.
Storage : store in cool, dry place in tightly sealed containers, protected from heat and light.
Application:
Used as a composition of flavouring especially in baked and chocolate properties.
Odor Description : bread crust, nutty, popcorn, chocolate.
Use: Suggested Uses: Bread, Cocoa, Coffee, Nut, Potato
Used not only for popcorn type flavours, but also in roast nut flavours (hazelnut, peanut, almond), chocolate, bread and yeast type flavors. 2-Acetylpyrazine and 2-acetylthiazole both have aromas similar to the non-GRAS material 2-acetylpyrroline which is an important character impact compound in aromatic rice, bread crust and popcorn. Normal use levels in finished consumer product: 0.05-5 ppm. Council of Europe limits: foods (5 ppm); beverages (5 ppm).
purity: 99%
Appearance: White to pale yellow crystalline powder.
Used as a composition of flavouring
Appearance : White to pale yellow crystalline powder.
Assay : 99.0% Min.
Packing : 10kgs net per drum.
Melting Point : 74.00 to 80.00 °C. @ 760.00 mm Hg
Boiling Point : 188.00 to 190.00 °C. @ 760.00 mm Hg
Vapor Pressure : 0.188000 mm/Hg @ 25.00 °C.
Flash Point : > 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w) : 0.20
Shelf Life : 24.00 month(s) or longer if stored properly.
Storage : store in cool, dry place in tightly sealed containers, protected from heat and light.
Application:
Used as a composition of flavouring especially in baked and chocolate properties.
Odor Description : bread crust, nutty, popcorn, chocolate.
Use: Suggested Uses: Bread, Cocoa, Coffee, Nut, Potato
Used not only for popcorn type flavours, but also in roast nut flavours (hazelnut, peanut, almond), chocolate, bread and yeast type flavors. 2-Acetylpyrazine and 2-acetylthiazole both have aromas similar to the non-GRAS material 2-acetylpyrroline which is an important character impact compound in aromatic rice, bread crust and popcorn. Normal use levels in finished consumer product: 0.05-5 ppm. Council of Europe limits: foods (5 ppm); beverages (5 ppm).
