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).