2,3,5-trimethyl pyrazine
 
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IUPAC name :2,3,5-trimethylpyrazine
InChI :InChI=1/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
InChIKey :IAEGWXHKWJGQAZ-UHFFFAOYAD
SMILES :CC1=CN=C(C(=N1)C)C
(EINECS) number :238-712-0
cas number :14667-55-1
beilstein number :0002423
fema number :3244
coe number :735
jecfa number :774
fl. number :14.019
molar refractivity :36.91 ± 0.3 cm3
parachor :308.5 ± 4.0 cm3
index of refraction :1.503 ± 0.02
surface tension :37.4 ± 3.0 dyne/cm
density :0.979 ± 0.06 g/cm3
polarizability :14.63 ± 0.5 10-24cm3
xlogp : 0.90
molecular weight : 122.1677000
formula :C7 H10 N2
 
 
export tariff code :2933.90
fda reg :unspecified
 

Suppliers :
Cargill - Alfrebro :2,3,5-TRIMETHYL PYRAZINE
Kosher
Cargill - Alfrebro :2,3,5-TRIMETHYL PYRAZINE (EU NAT)
natural, Kosher
Fleurchem :trimethyl pyrazine
natural
Fleurchem :2,3,5-trimethyl pyrazine
Fontarome Chemical :2, 3, 5-TRIMETHYL PYRAZINE
Oxford Chemicals Ltd :2,3,5-TRIMETHYLPYRAZINE
≥99.50%, NI, Kosher
Oxford Chemicals Ltd :COCOA PYRAZINE BASE
10% IN PG, NI, Kosher
Oxford Chemicals Ltd :NATURAL TRIMETHYLPYRAZINE
≥80.00%, natural, Kosher
Sigma-Aldrich-SAFC :2,3,5-Trimethylpyrazine
≥99%, FCC, Kosher, FG
Treatt :2,3,5-Trimethylpyrazine

organoleptics :
odor type :nutty
odor strength :high ,
recommend smelling in a 0.10 % solution or less
odor description :
at 0.10 % in dipropylene glycol.  
nutty musty earthy powdery cocoa roasted peanut

properties :
appearence :colorless to pale yellow clear liquid
assay : 98.00 to 100.00 %   
Food Chemicals Codex Listed :Yes
specific gravity :0.96000 to 0.99000 @ 25.00 °C.
pounds per gallon - calc. : 7.988 to 8.238
refractive index :1.50300 to 1.50700 @ 20.00 °C.
boiling point : 171.00 to 172.00 °C. @ 760.00 mm Hg
logp : 0.95

safety :
most important hazard(s) : Xn - Harmful.
Oral Toxicity(LD50) : Gavage-Rat    806.00  mg/kg    (Moran et al., 1980)
Dermal Toxicity(LD50) : Not determined
Maximised Survey-derived Daily Intakes (MSDI-EU) :100.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :46.00 (μg/capita/day)
flash point ( Deg. F. ) : 130.00  °F.  TCC  ( 54.44 °C. )
recommendation for 2,3,5-trimethyl pyrazine usage levels up to :
 not for fragrance use.
recommendation for 2,3,5-trimethyl pyrazine usage levels up to :
  80.0000 ppm in the flavor.

safety links :
 
 
(EINECS) number :238-712-0
RTECS :UQ3907000 for 14667-55-1
chemidplus :014667551
EPA Substance Registry Services :14667-55-1
NLM Chemical Carcinogenesis Research Information System :14667-55-1
NLM Developmental and Reproductive Toxicity :14667-55-1
NLM Env. Mutagen Info. Center :14667-55-1
NLM GENetic TOXicology :14667-55-1
EPI System :view

other :

references :
jecfa number :774
fl. number :14.019
pubchem :169486
NIST Chemistry WebBook :3543767213
synonyms :
 potato pyrazine
 trimethyl pyrazine
2,3,5-trimethyl pyrazine

soluble in :
 alcohol
 oils
 water, 15200 mg/L @ 25C

stability :
 non-discoloring in most media
 stable in most media

(odor and/or flavor) blends with :
2-acetyl pyrazine
2-acetyl pyridine
3-acetyl pyridine
2-acetyl pyrrole
 acetyl pyrroline
2-acetyl thiazole
3-acetyl-2,5-dimethyl furan
2-acetyl-3-ethyl pyrazine
2-acetyl-3-methyl pyrazine
2-acetyl-3,5(or 6)-dimethyl pyrazine
2-acetyl-5-methyl pyrazine
2-acetyl-6-methyl pyrazine
 cocoa butenal
 cocoa hexenal
 cocoa pentenal
 cocoa pyrazine
3,6-cocoa pyrazine
 cyclohexyl methyl pyrazine
2,5-diethyl thiazole
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
 dimethyl dihydrocyclopentapyrazine
2,5-dimethyl pyrazine
2,5-dimethyl thiazole
4,5-dimethyl thiazole
4,5-dimethyl-2-ethyl-3-thiazoline
2-ethoxythiazole
 ethyl dimethyl pyrazine
2-ethyl pyrazine
5-ethyl-2-methyl pyridine
2-ethyl-3-methoxypyrazine
2-ethyl-6-methyl pyrazine
 filbert heptenone
 furfuryl thioacetate
 green pea pyrazine
 hazelnut pyrazine
2-heptyl furan
 menthofuran
3-mercapto-2-pentanone
 methional
2-methoxy-3-propyl pyrazine
 methyl 2-(methyl thio) acetate
2-methyl thio-3,5 or 6-methyl pyrazine
2-(methyl thio) acetaldehyde
4-(methyl thio) butanol
dextro,laevo-3-(methyl thio) butanone
 nutty pyrazine
 nutty quinoxaline
 popcorn pyrimidine
 potato butanone
 potato butyraldehyde
2-propionyl pyrrole
2-propionyl thiazole
2-propionyl-2-thiazoline
 propylene glycol acetone ketal
 sulfuryl butyrate
 sulfuryl decanoate
 sulfuryl formate
 sulfuryl hexanoate
 sulfuryl isobutyrate
 sulfuryl octanoate
 sulfuryl propionate
2,3,5,6-tetramethyl pyrazine
 vinyl sulfurol

(odor and/or flavor) used in :
 caramel
 chocolate cocoa
 coffee
 corn
 nut
 nut peanut
 popcorn
 potato
 potato chip
 shellfish
 sugar

natural occurrence in :
barley roasted barley
cocoa
coffee
dairy products
data pagelavender oil spike spain @ 0.062%
licorice
maize
meat
nuts
peanut
popcorn
potato
rum
shrimp
soy products
whiskey



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