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

2-methoxypyrazine
pyrazine, 2-methoxy

Supplier Sponsors

Name:2-methoxypyrazine
CAS Number: 3149-28-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:221-579-8
FDA UNII:RYD35T7F4T
Nikkaji Web:J110.394F
MDL:MFCD00006126
CoE Number:11347
XlogP3:0.70 (est)
Molecular Weight:110.11602000
Formula:C5 H6 N2 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Specific gravity: depending on the quality and the producer, the SG ranges from: 1.110-1.140 (EFFA, 2010a).
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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:787 methoxypyrazine
FLAVIS Number:14.054 (Old)
DG SANTE Food Flavourings:14.054 methoxypyrazine
FEMA Number:3302 methoxypyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: METHOXYPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.12600 to 1.13000 @ 20.00 °C.
Pounds per Gallon - (est).: 9.380 to 9.414
Specific Gravity:1.10900 to 1.14000 @ 25.00 °C.
Pounds per Gallon - est.: 9.228 to 9.486
Refractive Index:1.50700 to 1.51000 @ 20.00 °C.
Boiling Point: 60.00 to 61.00 °C. @ 29.00 mm Hg
Vapor Pressure:4.237000 mm/Hg @ 25.00 °C. (est)
Flash Point: 114.00 °F. TCC ( 45.56 °C. )
logP (o/w): 0.730
Soluble in:
 alcohol
 water, 2.587e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
sweet nutty cocoa
Odor Description:at 1.00 % in dipropylene glycol. sweet nutty cocoa
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 METHOXY PYRAZINE
Ambles Nature et Chimie
2-METHOXY PYRAZINE
Augustus Oils
2 Methoxy Pyrazine
Services
Beijing Lys Chemicals
2-Methoxypyrazine
BOC Sciences
For experimental / research use only.
2-Methoxypyrazine
EMD Millipore
For experimental / research use only.
2-Methoxypyrazine
Jiangyin Healthway
2-Methoxy pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methoxy pyrazine, Kosherk
M&U International
2-METHOXY PYRAZINE, Kosher
Penta International
2-METHOXYPYRAZINE, Kosher
Phoenix Aromas & Essential Oils
Pyrazine, 2-Methoxy
Sigma-Aldrich
2-Methoxypyrazine, ≥99%, FCC, FG
Odor: chocolate; nutty
Certified Food Grade Products
Sunaux International
2-Methoxy Pyrazine
Synerzine
2-Methoxypyrazine
TCI AMERICA
For experimental / research use only.
2-Methoxypyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methoxypyrazine
Vigon International
Methoxy-2 Pyrazine
WholeChem
2-Methoxypyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable 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: flavor and fragrance agents
Recommendation for 2-methoxypyrazine usage levels up to:
  0.0100 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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: 5
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: -10.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: -10.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
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):3149-28-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :18467
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-methoxypyrazine
Chemidplus:0003149288
 
References:
 2-methoxypyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3149-28-8
Pubchem (cid):18467
Pubchem (sid):134982965
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):HMDB33156
FooDB:FDB011162
Export Tariff Code:2933.99.8290
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
chocolate
chocolate pyrazine A
FL/FR
cocoa pentenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
fermented
valeraldehyde
FL/FR
fruity
cherry oxyacetate
FL/FR
honey
butyl phenyl acetate
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
musty
cocoa butenal
FL/FR
nutty
2-
methyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
sweet
vanilla oleoresin bali
FL/FR
For Flavor
No flavor group found for these
benzyl methyl sulfide
FL
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
4,5-
dimethyl-2-ethyl thiazole
FL
2-iso
propyl-4-methyl-3-thiazoline
FL
2,4-
dimethyl-3-oxazoline
FL
1-(2-
thienyl) butanone
FL
burnt
burnt
2,4,5-
trimethyl oxazole
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
cocoa distillates
FL
coffee
2,4-
dimethyl thiazole
FL
floral
cocoa pentenal
FL/FR
fruity
cherry oxyacetate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
cocoa butenal
FL/FR
honey
butyl phenyl acetate
FL/FR
meaty
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
2,6-
dimethyl pyrazine
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
methyl pyrazine
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
sulfurous
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
sweet
vanilla oleoresin bali
FL/FR
winey
valeraldehyde
FL/FR
 
Potential Uses:
FLbeef
 chocolate cocoa
 krill
FLnut
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 cocoa
Search Trop Picture
 krill
Search PMC Picture
 
Synonyms:
2-methoxy pyrazine
2-methoxy pyrazine, kosher
2-methoxy-1,4-diazine
 methoxy-2 pyrazine
2-methoxy-pyrazine
 methoxypyrazine
2-methoxypyrazine FCC
 pyrazine, 2-methoxy
 pyrazine, 2-methoxy-
 
 
Notes:
Flavouring agent. Present in cooked beef and cocoa Methoxypyrazines are a class of chemical compounds that produce odors. The odors may be desirable, as in the case of certain wines, or undesirable, as in the case of the Asian Lady Beetle which produces isopropyl methoxy pyrazine (IPMP). They have also been identified as additives in cigarette manufacture. Detection thresholds are very low, typically near 2 parts per trillion (1 ng/L).
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