EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2-acetyl-3-methyl pyrazine
2-acetyl-3-methylpyrazine

Supplier Sponsors

Name:1-(3-methylpyrazin-2-yl)ethanone
CAS Number: 23787-80-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:245-889-8
FDA UNII:7U5TEW2Y2B
Nikkaji Web:J364.475H
MDL:MFCD00014612
CoE Number:11296
XlogP3-AA:0.20 (est)
Molecular Weight:136.15396000
Formula:C7 H8 N2 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:950 2-acetyl-3-methylpyrazine
FLAVIS Number:14.082 (Old)
DG SANTE Food Flavourings:14.082 2-acetyl-3-methylpyrazine
FEMA Number:3964 2-acetyl-3-methylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-ACETYL-3-METHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.11400 to 1.11800 @ 25.00 °C.
Pounds per Gallon - (est).: 9.270 to 9.303
Specific Gravity:1.10500 to 1.11400 @ 25.00 °C.
Pounds per Gallon - est.: 9.195 to 9.270
Refractive Index:1.52000 to 1.52400 @ 20.00 °C.
Refractive Index:1.52100 to 1.52300 @ 20.00 °C.
Boiling Point: 265.00 to 266.00 °C. @ 760.00 mm Hg
Boiling Point: 90.00 °C. @ 20.00 mm Hg
Vapor Pressure:0.105000 mm/Hg @ 25.00 °C. (est)
Flash Point: 176.00 °F. TCC ( 80.00 °C. )
logP (o/w): -0.484 (est)
Soluble in:
 alcohol
 water, 6.241e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 stable in most media
Similar Items:note
2-acetyl-5-methyl pyrazine
2-acetyl-6-methyl pyrazine
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:25 hour(s) at 100.00 %
nutty nut flesh hazelnut roasted hazelnut grain toasted grain corn chip vegetable nut skin caramellic
Odor Description:at 0.10 % in dipropylene glycol. nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic
Odor sample from: Sigma-Aldrich
Flavor Type: nutty
nutty nut flesh hazelnut roasted hazelnut grain toasted grain potato chip potato baked potato nut skin vegetable
Taste Description: nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
2-Acetyl-3-methylpyrazine Halal, Kosher
Odor Description:nutty, vegetable, and roasted cereal
Taste Description:nutty
Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm.
Taytonn
2-Acetyl-3-methylpyrazine
Odor Description:Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal
FCI SAS
2-ACETYL-3-METHYL PYRAZINE
Odor Description:Roast, nutty, vegetable clear sceat, Roast paddy
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2-ACETYL-3-METHYL PYRAZINE
Anhui Haibei
2-Acetyl-3-methyl Pyrazine
Odor: Roasted nutty vegetable toasted grain
Anhui Suzhou Jinli Aromatic Chemicals
2-Acetyl-3-methyl Pyrazine
Odor: roast, nut, vegetable, Baked corn
Apiscent Labs
2 ACETYL-3-METHYLPYRAZINE
Odor: Roast, nutty, vegetable clear scent
Beijing Lys Chemicals
2-Acetyl-3-methylpyrazine
BOC Sciences
For experimental / research use only.
2-Acetyl-3-methylpyrazine
Carbosynth
For experimental / research use only.
2-Acetyl-3-methylpyrazine
Charkit Chemical
ACETYL-3-METHYLPYRAZINE, 2- FEMA 3964
Diffusions Aromatiques
2-ACETYL-3-METHYLPYRAZINE
Endeavour Specialty Chemicals
2-Acetyl-3-methylpyrazine 98% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2-ACETYL-3-METHYLPYRAZINE
Odor: NUTTY, ROASTED, VEGETABLE
FCI SAS
2-ACETYL-3-METHYL PYRAZINE
Odor: Roast, nutty, vegetable clear sceat, Roast paddy
Frutarom
2-ACETYL-3-METHYLPYRAZINE
Jiangyin Healthway
2-Acetyl-3-methyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl-3-methyl pyrazine, Kosherk
M&U International
2-ACETYL-3-METHYL PYRAZINE, Kosher
Matrix Scientific
For experimental / research use only.
2-Acetyl-3-methylpyrazine, 98%
Pearlchem Corporation
2-Acetyl-3-methyl Pyrazine
Penta International
2-ACETYL-3-METHYL PYRAZINE, Kosher
R C Treatt & Co Ltd
2-Acetyl-3-methylpyrazine
Halal, Kosher
Odor: nutty, vegetable, and roasted cereal
Flavor: nutty
Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm.
Reincke & Fichtner
2-Acetyl-3-methyl Pyrazine
Robinson Brothers
2-Acetyl-3-methylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Acetyl-3-methylpyrazine, ≥98%, FG
Certified Food Grade Products
Sunaux International
2-Acetyl-3-methyl Pyrazine
Synerzine
2-Acetyl-3-Methylpyrazine
Taytonn
2-Acetyl-3-methylpyrazine
Odor: Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal
TCI AMERICA
For experimental / research use only.
2-Acetyl-3-methylpyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Acetyl-3-methyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Acetyl-3-methyl Pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-acetyl-3-methyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 20
 average usual ppmaverage maximum ppm
baked goods: 1.300004.30000
beverages(nonalcoholic): 0.300000.60000
beverages(alcoholic): 0.300003.00000
breakfast cereal: 0.100002.00000
cheese: --
chewing gum: 0.800008.00000
condiments / relishes: --
confectionery froastings: 0.300003.00000
egg products: 0.300003.00000
fats / oils: 0.300003.00000
fish products: 0.100003.00000
frozen dairy: 1.000005.00000
fruit ices: 0.200002.00000
gelatins / puddings: 0.200002.00000
granulated sugar: --
gravies: 0.300003.00000
hard candy: 0.500005.00000
imitation dairy: --
instant coffee / tea: 0.100001.00000
jams / jellies: 0.500005.00000
meat products: 1.300005.00000
milk products: 0.300003.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.500005.00000
snack foods: 0.500005.00000
soft candy: 1.000004.00000
soups: 1.000002.50000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):23787-80-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :32093
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(3-methylpyrazin-2-yl)ethanone
Chemidplus:0023787806
 
References:
 1-(3-methylpyrazin-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23787-80-6
Pubchem (cid):32093
Pubchem (sid):134994225
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB30001
FooDB:FDB001290
Export Tariff Code:2933.99.8290
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
caramellic
caramellic
iso
propenyl pyrazine
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
floral
ortho-
methyl acetophenone
FL/FR
allo
ocimene
FL/FR
fruity
tropical thiazole
FL/FR
green
2-
heptyl furan
FL/FR
nutty
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
roasted
chestnut fragrance
FR
3,6-
cocoa pyrazine
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL
2,5-
dimethyl thiazole
FL
methyl 2-(methyl thio) acetate
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
tropical thiazole
FL/FR
anisic
ortho-
methyl acetophenone
FL/FR
burnt
iso
propenyl pyrazine
FL/FR
citrus
allo
ocimene
FL/FR
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
2,4-
hexadien-1-ol
FL
green
2-
hexyl pyridine
FL
4-
methyl thiazole
FL
2-
propyl pyrazine
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
aconitic acid
FL
arachis hypogaea fruit extract
FL
3,6-
cocoa pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
peanut oxazole
FL
sesame absolute
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
 
Potential Uses:
FLcaramel
FLcereal
 chocolate cocoa
FRcoffee
FRfilbert
FLgrain
FRhazelnut
FLmeat
FLnut roasted nut
FRpeanut
FRpopcorn
FLsesame
 shellfish
FLwalnut
 
Occurrence (nature, food, other):note
 clam
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 meat
Search PMC Picture
 pork fried pork
Search PMC Picture
 potato french fries
Search PMC Picture
 scallop
Search PMC Picture
 
Synonyms:
2-acetyl-3-methylpyrazine
2 acetyl-3-methylpyrazine
2-acetyl-3-methylpyrazine >98.0%(GC)
2-acetyl-3-methylpyrazine 98%
 ethanone, 1-(3-methyl-2-pyrazinyl)-
1-ethanone, 1-(3-methyl-2-pyrazinyl)-
 ethanone, 1-(3-methylpyrazinyl)-
1-(3-methyl pyrazinyl) ethan-1-one
1-(3-methyl pyrazinyl) ethanone
2-methyl-3-acetyl pyrazine
2-methyl-3-acetylpyrazine
1-(3-methylpyrazin-2-yl)ethan-1-one
1-(3-methylpyrazin-2-yl)ethanone
1-(3-methylpyrazinyl)ethan-1-one
 pyrazine, 2-acetyl-3-methyl-
 

Articles:

PubMed:Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:2-Acetyl-3-methyl-pyrazine phenyl-sulfonyl-hydrazone.
PubMed:Bis[2-acetyl-3-methyl-pyrazine (2-hydroxy-benzo-yl)hydrazonato]zinc(II) monohydrate.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
PubMed:Volatile flavor components of rice cakes.
 
Notes:
Aroma constit. of spiny lobster (Panulirus argus) roasted sesame seed
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy