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

5-methyl quinoxaline
5-methylquinoxaline

Supplier Sponsors

Name:5-methylquinoxaline
CAS Number: 13708-12-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-246-5
FDA UNII:L0AD7T152G
Nikkaji Web:J101.318A
MDL:MFCD00012335
CoE Number:2271
XlogP3:2.00 (est)
Molecular Weight:144.17676000
Formula:C9 H8 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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:798 5-methylquinoxaline
FLAVIS Number:14.028 (Old)
DG SANTE Food Flavourings:14.028 5-methylquinoxaline
FEMA Number:3203 5-methylquinoxaline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):13708-12-8 ; 5-METHYLQUINOXALINE
 
Physical Properties:
Appearance:amber to amber brown liquid to solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.13100 to 1.13500 @ 20.00 °C.
Pounds per Gallon - (est).: 9.422 to 9.455
Refractive Index:1.61900 to 1.62200 @ 20.00 °C.
Melting Point: 20.00 to 21.00 °C. @ 760.00 mm Hg
Boiling Point: 120.00 °C. @ 15.00 mm Hg
Vapor Pressure:0.046000 mmHg @ 25.00 °C. (est)
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 2.040
Soluble in:
 alcohol
 water, 1456 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
toasted roasted corn nutty coffee burnt
Odor Description:at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt
nutty musty roasted corn chip coffee hazelnut potato
Odor Description:Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Flavor Type: nutty
nutty peanut roasted peanut yeasty corn chip
Taste Description: at 2.00 ppm. Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Haibei
5-Methyl Quinoxaline
Odor: Toasted roasted corn nutty coffee burnt
Anhui Suzhou Jinli Aromatic Chemicals
5-Methyl Quinoxaline
Odor: nut, hazel nut, nutlet, coffee, chocolate, cocoa, baked maize
Augustus Oils
5 Methyl Quinoxaline
Services
Beijing Lys Chemicals
5-Methylquinoxaline
BOC Sciences
For experimental / research use only.
5-Methylquinoxaline
Charkit Chemical
METHYLQUINOXALINE, 5- FEMA 3203
Endeavour Specialty Chemicals
5-Methylquinoxaline
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
5-Methyl quinoxaline, Kosherk
M&U International
5-METHYLQUINOXALINE, Kosher
Matrix Scientific
For experimental / research use only.
5-Methylquinoxaline, 95+%
Penta International
5-METHYL QUINOXALINE
R C Treatt & Co Ltd
5-Methylquinoxaline
Halal, Kosher
Flavor: burnt, roasted hazelnut-like at 10 ppm. and toasted at 2.7 ppm in coffee
Used in coffee and roast nut flavours. Normal use levels in finished consumer product: 0.1-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm).
Reincke & Fichtner
5-Methylquinoxaline
Robinson Brothers
5-Methylquinoxaline
https://www.robinsonbrothers.uk/chemistry-competences
Shijiazhuang Donglian Nankai Aroma Chemicals
5-Methylquinoxaline
Odor: Burnt coffee, chocolate and roasted
Sigma-Aldrich
5-Methylquinoxaline, ≥99%, FG
Odor: nutty; coffee
Certified Food Grade Products
Sunaux International
5-Methylquinoxaline
Synerzine
5-Methylquinoxaline
TCI AMERICA
For experimental / research use only.
5-Methylquinoxaline >98.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
5-Methylquinoxaline
Tianjin Danjun International
5-Methylquinoxaline
WholeChem
5-Methyl Quinoxaline
 
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 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 5-methyl quinoxaline usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 22.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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: --
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
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: --
hard candy: -10.00000
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):13708-12-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61670
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-methylquinoxaline
Chemidplus:0013708128
 
References:
 5-methylquinoxaline
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13708-12-8
Pubchem (cid):61670
Pubchem (sid):135017609
 
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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33178
FooDB:FDB011188
Export Tariff Code:2933.99.9700
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
alcoholic
alcoholic
propyl alcohol
FL/FR
anisic
para-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
bready
coffee furanone
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
caramellic
cyclotene
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
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-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coffee
coffea arabica seed extract
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
nutty pyrazine
FL/FR
floral
bois de rose oil brazil
FL/FR
ethyl phenyl acetate
FL/FR
fruity
nonyl isovalerate
FL/FR
green
2-
heptyl furan
FL/FR
hay
beeswax absolute
FL/FR
honey
phenyl acetic acid
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
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
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
(E)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nutty quinoxaline
FL/FR
peanut fragrance
FR
sesame absolute CO2 extract
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
powdery
para-
anisyl alcohol
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tonka
tonka bean absolute
FR
whiskey lactone
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
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
acetyl acetaldehyde dimethyl acetal
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
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
(E)-
filbertone
FL/FR
2-
methoxy-6-methyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
methyl octyl sulfide
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nonyl isovalerate
FL/FR
peanut dithiazine
FL
pyrazine
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
balsamic
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
brown
beeswax absolute
FL/FR
burnt
2-
methyl quinoxaline
FL
buttery
diacetyl
FL
3,4-
hexane dione
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
cocoa
chocolate enhancers
FL
cocoa hexenal
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
coffea arabica seed extract
FL/FR
furfuryl mercaptan
FL/FR
2-
thiophene thiol
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
para-
anisaldehyde
FL/FR
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
phenyl acetic acid
FL/FR
fruity
para-
anisyl alcohol
FL/FR
2,4-
hexadien-1-ol
FL
green
dihydroxyacetophenone (mixed isomers)
FL
immortelle absolute
FL/FR
honey
ethyl phenyl acetate
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
propyl 2-mercaptopropionate
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
mustard
furfuryl methyl ether
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
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
2-
acetyl-5-methyl furan
FL/FR
arachis hypogaea fruit extract
FL
2-
butyl-2-butenal
FL
roasted
chestnut flavor
FL
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut brittle flavor
FL
roasted
peanut flavor
FL
peanut flavor
FL
sesame absolute CO2 extract
FL/FR
sesame distillates
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
sulfurous
2-
thienyl mercaptan
FL
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
butyl laurate
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
FRalmond
FRcoffee
FLcorn
FRhazelnut
FRpeanut
FLsugar brown sugar
 toasted
FLwalnut
FLyeast
 
Occurrence (nature, food, other):note
 almond roasted almond
Search Trop Picture
 coffee
Search PMC Picture
 
Synonyms:
5-methyl-1,4-benzodiazine
5-methylquinoxaline
 nutty oxaline
 quinoxaline, 5-methyl-
 
 
Notes:
None found
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