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

3,5-cocoa pyrazine
2-ethyl-3,5-dimethylpyrazine

Supplier Sponsors

Flavor Demo Formulas
Name:2-ethyl-3,5-dimethylpyrazine
CAS Number: 13925-07-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-694-1
FDA UNII:R182EY5L8C
Nikkaji Web:J113.400K
Beilstein Number:0636984
CoE Number:727
XlogP3:1.50 (est)
Molecular Weight:136.19764000
Formula:C8 H12 N2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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
JECFA Food Flavoring:776 2-ethyl-3,5-dimethylpyrazine
FLAVIS Number:14.024 (Old)
DG SANTE Food Flavourings:14.024 2-ethyl-3,5-dimethylpyrazine
FEMA Number:3150 2-ethyl-3,5-dimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-ETHYL-2,6-DIMETHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Boiling Point: 180.00 to 182.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.814000 mm/Hg @ 25.00 °C. (est)
Flash Point: 156.00 °F. TCC ( 68.89 °C. )
logP (o/w): 1.457 (est)
Soluble in:
 alcohol
 water
 water, 1473 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
burnt almond roasted nutty coffee
Odor Description:at 0.10 % in dipropylene glycol. burnt almonds roasted nuts coffee
peanut nutty caramellic coffee musty cocoa roasted
Odor Description:Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roasted
Mosciano, Gerard P&F 22, No. 5, 67, (1997)
Flavor Type: nutty
sweet nutty caramellic coffee corn cocoa potato
Taste Description: at 2.00 ppm. Sweet, nutty, caramellic, coffee, corn, cocoa and potato
Mosciano, Gerard P&F 22, No. 5, 67, (1997)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Anhui Haibei
2-Ethyl-3(5/6)-dimethyl pyrazine
Odor: Pungent Nutty Roasted
Beijing Lys Chemicals
2-Ethyl-3(5or6)-dimethyl pyrazine
BOC Sciences
For experimental / research use only.
2-Ethyl-3,5-dimethylpyrazine
Excellentia International
2-Ethyl-3,6-Dimethyl Pyrazine (Pyrazine Mix. # 10, 14, 24) Natural
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Ethyl-3,(5or6)-dimethyl pyrazine, Kosherk
Parchem
3,5-cocoa pyrazine
Penta International
2-ETHYL-3,5,6-DIMETHYLPYRAZINE NATURAL, Kosher
Penta International
3-ETHYL-2,6-DIMETHYL PYRAZINE, Kosher
Robinson Brothers
2-Ethyl-3,5(6)-dimethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3,5-Dimethyl-2-ethylpyrazine
WholeChem
2-Ethyl-3(5or6)-dimethyl pyrazine
 
Safety Information:
Preferred SDS: View
 
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:
gavage-rat LD50 [sex: M,F] 504 mg/kg
(Posternak et al., 1975)

oral-rat LD50 456 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 3,5-cocoa pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (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: 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: -5.00000
granulated sugar: --
gravies: --
hard candy: -5.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):13925-07-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :26334
National Institute of Allergy and Infectious Diseases:Data
2-ethyl-3,5-dimethylpyrazine
Chemidplus:0013925070
 
References:
 2-ethyl-3,5-dimethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13925-07-0
Pubchem (cid):26334
Pubchem (sid):134990417
Flavornet:13925-07-0
Pherobase:View
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40299
FooDB:FDB020021
YMDB (Yeast Metabolome Database):YMDB01441
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
methyl furfuryl disulfide
FL/FR
balsamic
2-
acetyl furan
FL/FR
bready
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
caramellic
coffee dione
FL/FR
cyclotene
FL/FR
fenugreek absolute
FL/FR
malt fragrance
FR
rosefuran
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
coumarinic
tonka bean resinoid
FR
tonka bean resinoid replacer
FR
creamy
gamma-
butyrolactone
FL/FR
fruity
tetrahydrofurfuryl acetate
FL/FR
herbal
butyl levulinate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
tonka
tonka bean absolute
FR
waxy
butyl laurate
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
benzyl disulfide
FL
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
furfuryl acetone
FL
peanut dithiazine
FL
rosefuran
FL/FR
brown
brown
furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
buttery
3,4-
hexane dione
FL/FR
caramellic
butterscotch praline flavor
FL
caramel furanone
FL
caramel nut cream flavor
FL
caramel nut fudge flavor
FL
cyclotene
FL/FR
fenugreek absolute
FL/FR
fenugreek distillates
FL
maple nut flavor
FL
chocolate
chocolate caramel nut flavor
FL
cocoa
butyraldehyde
FL
2-
methyl furan
FL
coffee
coffee dione
FL/FR
coffee enhancers
FL
methyl furfuryl disulfide
FL/FR
2-iso
propyl pyrazine
FL
2-
thiophene thiol
FL
corn chip
2-
acetyl thiazole
FL/FR
dairy
creme brulle coffee flavor
FL
herbal
butyl levulinate
FL/FR
5-
hydroxymethyl furfural
FL
malty
malt flavor
FL
milky
gamma-
butyrolactone
FL/FR
mustard
furfuryl methyl ether
FL
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3,5(6)-
cocoa pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
peanut brittle flavor
FL
peanut oxazole
FL
2,4,5-
trimethyl thiazole
FL/FR
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
sulfurous
butyl mercaptan
FL
S-
ethyl thioacetate
FL
S-
furfuryl thioformate
FL/FR
2-
thienyl mercaptan
FL
waxy
butyl laurate
FL/FR
 
Potential Uses:
FRalmond
FLbread
 burnt
FLchicory root
FLcocoa
FRcoffee
FLmeat
FLnut
FRpeanut
FLpotato
FRsaffron
FRtobacco
 
Occurrence (nature, food, other):note
 barley roasted barley
Search Trop Picture
 chicory root
Search Trop Picture
 coffee
Search PMC Picture
 lavender oil spike spain @ 0.019%
Data GC Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 potato
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 rum
Search PMC Picture
 tea leaf
Search Trop Picture
 whiskey
Search Picture
 
Synonyms:
3,5-cocoa pyrazine
3,5-dimethyl-2-ethylpyrazine
2,6-dimethyl-3-ethyl pyrazine
2,6-dimethyl-3-ethylpyrazine
3-ethyl-2,6-dimethyl pyrazine
3-ethyl-2,6-dimethylpyrazine
2-ethyl-3,5-dimethyl pyrazine
2-ethyl-3,5-dimethyl-pyrazine
2-ethyl-3,5-dimethylpyrazine
 pyrazine, 2-ethyl-3,5-dimethyl-
 pyrazine, 2,6-dimethyl-3-ethyl-
 pyrazine, 3,5-dimethyl-2-ethyl-
 
 
Notes:
Isol. from coffee aroma. Also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. Organoleptic agent. Flavouring agent
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