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

2-methyl thio-3,5 or 6-methyl pyrazine
(3, 5 or 6)-methylthio-2-methylpyrazine

Supplier Sponsors

Name:2-methyl-3-methylsulfanylpyrazine
CAS Number: 67952-65-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:267-918-3
Nikkaji Web:J113.403E
Beilstein Number:0774815
MDL:MFCD00053111
CoE Number:2290
XlogP3-AA:0.30 (est)
Molecular Weight:140.20876000
Formula:C6 H8 N2 S
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:2-methyl-3-(methyl thio) pyrazine
 2-methyl-5-(methyl thio) pyrazine
 2-methyl-6-(methyl thio) pyrazine
EFSA/JECFA Comments:
Mixture of positional isomers (2-Me-3/5/6-Methylthio), 2-methyl-3-methylthio-isomer (75-85 %); main SCs: 2-5-isomer (15-25 %) and 2-6-isomer (1-2 %) (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:797 (3, 5 or 6)-methylthio-2-methylpyrazine
FLAVIS Number:14.035 (Old)
DG SANTE Food Flavourings:14.035 2-methyl-3,5 or 6-methylthiopyrazine
FEMA Number:3208 (3, 5 or 6)-methylthio-2-methylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):67952-65-2 ; 2-METHYL-(3 OR 5 OR 6)-(METHYLTHIO)PYRAZINE (MIXTURE OF ISOMERS)
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:1.14200 to 1.15200 @ 25.00 °C.
Pounds per Gallon - (est).: 9.503 to 9.586
Refractive Index:1.57500 to 1.58500 @ 20.00 °C.
Boiling Point: 86.00 °C. @ 10.00 mm Hg
Boiling Point: 210.00 to 211.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.161000 mmHg @ 25.00 °C. (est)
Vapor Density:4.8 ( Air = 1 )
Flash Point: 193.00 °F. TCC ( 89.44 °C. )
logP (o/w): 0.153 (est)
Soluble in:
 alcohol
 dipropylene glycol
 water, 3390 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
nutty earthy peanut musty coffee vegetable
Odor Description:at 0.10 % in dipropylene glycol. nutty earthy peanut musty coffee vegetable
toasted popcorn roasted almond hazelnut peanut cashew nutty caramellic corn chip
Odor Description:at 1.00 %. Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
Mosciano, Gerard P&F 25, No. 3, 25, (2000)
Flavor Type: nutty
peanut pecan nutty popcorn corn chip burnt musty
Taste Description: at 3.00 - 10.00 ppm. Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance
Mosciano, Gerard P&F 25, No. 3, 25, (2000)
Odor and/or flavor descriptions from others (if found).
Frutarom
2-METHYLTHIO-(3 OR 6)-METHYLPYRAZINE
Odor Description:Earthy, Green, Musty, Nutty, Vegetable
Suggested Uses: Chocolate, Cocoa, Coffee, Nut
Taste Description:peanut pecan nutty popcorn corn chip burnt musty
R C Treatt & Co Ltd
2-Methylthio-3(5/6)-methylpyrazine Kosher
Odor Description:Nutty, roast almonds, hazelnut, toasted cracker notes
Taste Description:nutty
Used in roast nut, chocolate and bread flavorus. The COE# 2290 is for 2-methyl-3-thiomethylpyrazine (not the isomeric mixture). Normal use levels in finished consumer product: 0.02-2 ppm. Council of Europe limits: Foods (4 ppm).
Kingchem Laboratories
2 METHYLTHIO-3(or 5)-METHYLPYRAZINE
Odor Description:Nut, processed meat, vegetable
Alfrebro
2-METHYLTHIO-3(5)-METHYL PYRAZINE
Odor Description:Nutty, Vegetable, Crackers
FCI SAS
2-METHYLTHIO-(3 or 5)-METHYL PYRAZINE
Odor Description:roast, coffee, meat odor, pungent
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 METHYLTHIO 3(5/6) METHYL PYRAZINE
Alfrebro
2-METHYLTHIO-3(5)-METHYL PYRAZINE
Odor: Nutty, Vegetable, Crackers
Ambles Nature et Chimie
2-METHYLTHIO-(3or5or6)-METHYL PYRAZINE
Anhui Haibei
2-Methylthio-3 (5/6)-methyl pyrazine
Odor: Nutty, processed meat, vegetable
Anhui Suzhou Jinli Aromatic Chemicals
2-Methyllhio-(3or5)-methyl pyrazine
Odor: nut, cooked meat, vegetable
Beijing Lys Chemicals
2-Methylthio-3(5/6)-methylpyrazine
Berjé
2-Methyl Thio-3 (5,6) Methyl Pyrazine
Happening at Berje
Charkit Chemical
METHYLTHIO-3(5/6)METHYL PYRAZINE, 2- FEMA 3208
De Monchy Aromatics
2-methylthio-3(5,6)-methyl pyrazine
Endeavour Specialty Chemicals
2-Methylthio-3(5/6)-methylpyrazine 99%
Speciality Chemical Product Groups
Ernesto Ventós
2-METHYLTHIO-3(5/6)-METHYLPYRAZINE
Odor: NUT, CARNE, VEGETAL
FCI SAS
2-METHYLTHIO-(3 or 5)-METHYL PYRAZINE
Odor: roast, coffee, meat odor, pungent
Frutarom
2-METHYLTHIO-(3 OR 6)-METHYLPYRAZINE
Odor: Earthy, Green, Musty, Nutty, Vegetable
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Nut
Indukern F&F
2-METHYLTHIO-3(5/6)-METHYL PYRAZINE
Odor: EARTHY, PEANUT, COFFEE, VEGETABLE
Jiangyin Healthway
2-Methylthio-3(5/6)-methyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methyl-3(5or6)-(methylthio) pyrazine, Kosherk
Kingchem Laboratories
2 METHYLTHIO-3(or 5)-METHYLPYRAZINE
Odor: Nut, processed meat, vegetable
M&U International
2-METHYLTHIO-3(5/6)-METHYL PYRAZINE, Kosher
Pearlchem Corporation
2-Methlthio-3(5/6)-methyl Pyrazine
Penta International
2-METHYLTHIO-3,5-METHYLPYRAZINE
Phoenix Aromas & Essential Oils
Pyrazine, 2-Methyl-3(6)-5-Methyl Thio
R C Treatt & Co Ltd
2-Methylthio-3(5/6)-methylpyrazine
Kosher
Odor: Nutty, roast almonds, hazelnut, toasted cracker notes
Flavor: nutty
Used in roast nut, chocolate and bread flavorus. The COE# 2290 is for 2-methyl-3-thiomethylpyrazine (not the isomeric mixture). Normal use levels in finished consumer product: 0.02-2 ppm. Council of Europe limits: Foods (4 ppm).
Riverside Aromatics
2-METHYL-3[5/6]-METHYLTHIOPYRAZINE
Sigma-Aldrich
(Methylthio)methylpyrazine, mixture of isomers, ≥98%, FG
Odor: almond; caramel; musty; coffee; vegetable
Certified Food Grade Products
Sunaux International
2-Methylthio-3(5/6)-methyl Pyrazine
Taytonn
2-Methylthio-3(5/6)-methylpyrazine
Odor: Earthy, Green, Musty, Nutty, Vegetable
Tengzhou Jitian Aroma Chemiclal
2-Methyl thio-3(5/6)-methyl pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Methylthio-3-(5/6)-Methyl Pyrazine
Tianjin Danjun International
2-Methylthio-3(5/6)-methylpyrazine
WholeChem
2-Methylthio-3(5/6)-methylpyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 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:
gavage-rat LD50 1970 mg/kg
(Posternak et al., 1975)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-methyl thio-3,5 or 6-methyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 6.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 13.00 (μg/capita/day)
Structure Class: III
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: -4.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: -2.00000
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

EPI System: View
EPA Substance Registry Services (TSCA):67952-65-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :100930
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methyl-3-methylsulfanylpyrazine
Chemidplus:0067952652
RTECS:UQ3900000 for cas# 67952-65-2
 
References:
 2-methyl-3-methylsulfanylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:67952-65-2
Pubchem (cid):100930
Pubchem (sid):135059725
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32384
FooDB:FDB009804
Export Tariff Code:2933.90
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
alcoholic
alcoholic
propyl alcohol
FL/FR
balsamic
2-
acetyl furan
FL/FR
buttery
acetyl butyryl
FL/FR
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
coconut
coconut naphthalenone
FL/FR
gamma-
octalactone
FL/FR
coffee
1-
hydroxy-2-butanone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
nutty pyrazine
FL/FR
fruity
nonyl isovalerate
FL/FR
green
2-
heptyl furan
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
(E)-
filbertone
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nutty quinoxaline
FL/FR
peanut fragrance
FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
phenolic
2-iso
propyl phenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tonka
whiskey lactone
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
(E)-
aconitic acid
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
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coconut naphthalenone
FL/FR
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
ethyl dimethyl pyrazine
FL
(E)-
filbertone
FL/FR
methyl 2-(methyl thio) acetate
FL
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nonyl isovalerate
FL/FR
peanut dithiazine
FL
2-
propionyl pyrrole
FL
2-iso
propyl-4-methyl-3-thiazoline
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
alliaceous
shallot oil
FL
bready
2-
propionyl thiazole
FL
brown
1-
hydroxy-2-butanone
FL/FR
burnt
2-
methyl quinoxaline
FL
buttery
butter pecan flavor
FL
3,4-
hexane dione
FL/FR
cocoa
cocoa hexenal
FL/FR
corn chip
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
acetyl butyryl
FL/FR
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
green
dihydroxyacetophenone (mixed isomers)
FL
lactonic
gamma-
octalactone
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
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
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
peanut brittle flavor
FL
roasted
peanut flavor
FL
peanut flavor
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
solvent
2-iso
propyl phenol
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
butyl laurate
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
FLalmond toasted almond
FLbread
FLcabbage
FLchocolate cocoa
FRcoffee
FLcorn chip
FRhazelnut
FLmacadamia
FRpeanut
FLpecan
FRpopcorn
 straw
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 methyl 2-thio 3-methyl pyrazine
 methyl 3,5 or 6-methyl thiopyrazine
 methyl 3,5 or 6-methylthiopyrazine
2-methyl thio-3 (5,6) methyl pyrazine
3(5 or 6)-(methyl thio)-2-methyl pyrazine
(methyl thio)-3,5 or 6-methyl pyrazine
2-(methyl thio)-3(5 or 6)methyl pyrazine
2-methyl-3-methylsulfanylpyrazine
2-methyl-3,(5 or 6)-methyl thiopyrazine
2-methyl-3,(5 or 6)-methylthiopyrazine
 methyl-3,5 or 6-(methyl thio) pyrazine
 methyl-3,5 or 6-(methylthio)pyrazine
2-methyl-3,5 or 6-methylthiopyrazine
2-methyllhio-(3or5)-methyl pyrazine
2-[(methylsulfanyl)methyl]pyrazine
(3, 5 or 6)-methylthio-2-methylpyrazine
2-methylthio-3 (5/6) -methyl pyrazine
2-methylthio-3(5/6) methyl pyrazine
2-methylthio-3(5/6)-methyl pyrazine
2-methylthio-3(5/6)-methylpyrazine
2-methylthio-3(6)methyl pyrazine
2 methylthio-3(or 5)-methylpyrazine
3(5 or 6)-(methylthio)-2-methylpyrazine
(methylthio)-3,5 or 6-methylpyrazine
2-(methylthio)-3(5 or 6)methylpyrazine
((methylthio)methyl)pyrazine
2-((methylthio)methyl)pyrazine
(methylthio)methylpyrazine
 popcorn thiopyrazine
 pyrazine, ((methylthio)methyl)-
 pyrazine, [(methylthio)methyl]-
 pyrazine, 2-(methylthiomethyl)-
 pyrazine, 2-[(methylthio)methyl]-
 pyrazine, 2-methyl-3(6)-5-methyl thio
 pyrazinylmethyl methyl sulfide
 
 
Notes:
Used as a food additive [EAFUS]
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