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CAS 22047-25-2

CAS 22047-25-2 matches 0 EU annex records across Annex II–VI of Regulation 1223/2009.

Chemical identity and properties

PubChem 2D chemical structure for CAS 22047-25-2
CAS 22047-25-2PubChem CID 30914

Acetylpyrazine

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 a member of pyrazines and an aromatic ketone. ChEBI

IUPAC name
1-pyrazin-2-ylethanone
Molecular formula
C6H6N2O
Molecular weight
122.12 g/mol
Exact mass
122.048012819 Da
XLogP3
0.2
Topological polar surface area
42.9 Ų
Hydrogen-bond donors
0
Hydrogen-bond acceptors
3
Covalent units
1
Defined stereocentres
0

Also known as

2-ACETYLPYRAZINEEthanone, 1-pyrazinyl-1-(pyrazin-2-yl)ethan-1-one1-PyrazinylethanonePyrazin-1-ylethan-1-oneEthanone, l-pyrazinyl-FEMA No. 3126GR391IBU5C
16 more reported names
NSC-72374CHEBI:145236RefChem:85006244-753-5Methyl pyrazinyl ketone1-(pyrazin-2-yl)ethanoneKetone, methyl pyrazinylEthanone, 1-(2-pyrazinyl)-1-(2-Pyrazinyl)ethanone1-pyrazin-2-yl-ethanonePyrazine der.1-Pyrazin-2-ylethan-1-oneAcetylpyrazine, 97%1-(2-pyrazinyl)-ethanoneCS-W007692PS-5458
External database identifiers

Retrieved from NIH PubChem on 2026-08-31 by checksum-valid CAS matching. Chemical properties do not replace the regulatory decision on this page.

Records for CAS 22047-25-2

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How CAS 22047-25-2 is used on this site

CAS 22047-25-2 is the Chemical Abstracts Service identifier used to pin this page to a specific substance. In the current dataset, 0 EU annex records share this identifier, which helps you cross-check whether the same substance appears under one regulatory context or several.

Use this page when a supplier specification, SDS or raw-material dossier gives you CAS 22047-25-2 and you need to see every linked Annex II–VI record in one place. The entry cards above are the quickest route to concentration limits, warnings, annex placement and product-type conditions.