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

pyrazinyl ethane thiol
2-pyrazinylethanethiol

Supplier Sponsors

Name:2-pyrazin-2-ylethanethiol
CAS Number: 35250-53-4Picture of molecule3D/inchi
FDA UNII:F7I6G0E56F
Nikkaji Web:J34.797C
Beilstein Number:0774932
MDL:MFCD00053160
CoE Number:2285
XlogP3:0.40 (est)
Molecular Weight:140.20876000
Formula:C6 H8 N2 S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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:795 2-pyrazinylethanethiol
FLAVIS Number:14.031 (Old)
DG SANTE Food Flavourings:14.031 pyrazinyl ethanethiol
FEMA Number:3230 2-pyrazinylethanethiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):35250-53-4 ; PYRAZINE ETHANETHIOL
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.15200 to 1.16200 @ 25.00 °C.
Pounds per Gallon - (est).: 9.586 to 9.669
Refractive Index:1.56000 to 1.57000 @ 20.00 °C.
Boiling Point: 105.00 to 110.00 °C. @ 20.00 mm Hg
Boiling Point: 278.00 to 280.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.057000 mmHg @ 25.00 °C. (est)
Vapor Density:4.8 ( Air = 1 )
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 0.769 (est)
Soluble in:
 alcohol
 water, slightly
 water, 1.363e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous meaty cabbage
Odor Description:at 0.10 % in propylene glycol. sulfurous meaty cabbage
sulfurous meaty savory roasted burnt beefy chicken
Odor Description:Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Flavor Type: meaty
meaty sulfurous savory chicken pork
Taste Description: at 2.00 ppm. Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
2-Pyrazineethanethiol Halal, Kosher
Odor Description:meaty, pot roast, sulphurous, savoury, chicken, pork notes
Taste Description:roast meat-like
Used in meat, soup and savoury flavours. May also find use in chocolate and nut flavours. Also important as lamb and pork notes. Normal use levels in finished consumer product: 0.01-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
PYRAZINE ETHANETHIOL
Anhui Haibei
2-Pyrazinyl Ethanethiol
Odor: Sulfury meaty cabbage
Augustus Oils
2 Pyrazine Ethane Thiol
Services
Beijing Lys Chemicals
Pyrazineethanethiol
BOC Sciences
For experimental / research use only.
Pyrazinyl Ethanethiol >98.0%(GC)
Charkit Chemical
PYRAZINE ETHANETHIOL P1950 FEMA 3230
DeLong Chemicals America
Pyrazineethanethiol, Kosher
Endeavour Specialty Chemicals
2-Pyrazine ethanethiol 98% F&F
Speciality Chemical Product Groups
Jiangyin Healthway
β-Mercaptoethyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Pyrazinylethanethiol
M&U International
PYRAZINYL ETHANETHIOL, Kosher
Penta International
PYRAZINE ETHANETHIOL 10% IN ETHANOL
Penta International
PYRAZINE ETHANETHIOL PURE
Phoenix Aromas & Essential Oils
Pyrazine, 2-Mercapto Ethyl
R C Treatt & Co Ltd
2-Pyrazineethanethiol
Halal, Kosher
Odor: meaty, pot roast, sulphurous, savoury, chicken, pork notes
Flavor: roast meat-like
Used in meat, soup and savoury flavours. May also find use in chocolate and nut flavours. Also important as lamb and pork notes. Normal use levels in finished consumer product: 0.01-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm).
Reincke & Fichtner
Pyrazineethanethiol
Riverside Aromatics
PYRAZINEETHANETHIOL
Robinson Brothers
2-Pyrazine ethanethiol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-(2-Mercaptoethyl)pyrazine
Shijiazhuang Donglian Nankai Aroma Chemicals
2-Pyrazinylethanethiol
Sigma-Aldrich
Pyrazineethanethiol, ≥97%, FG
Odor: meaty; sulfurous; vegetable
Certified Food Grade Products
Sunaux International
Pyrazine Ethanethiol
Synerzine
Pyrazine Ethanethiol
(neat)
Synerzine
Pyrazine Ethanethiol
Supplied as 10% w/w in ethanol
Taytonn
Pyrazinyl Ethanethiol
Odor: Fatty, Meaty
TCI AMERICA
For experimental / research use only.
(2-Mercaptoethyl)pyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
β-Mercaptoethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
Pyrazineethanethiol
Tengzhou Xiang Yuan Aroma Chemicals
Pyrazinyl Ethanethiol
WholeChem
Pyrazineethanethiol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 25 - Toxic if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
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 158 mg/kg
(Posternak et al., 1975)

oral-rat LD50 158 mg/kg
Food and Cosmetics Toxicology. Vol. 13, Pg. 487, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for pyrazinyl ethane thiol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.13 (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: -10.00000
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: --
granulated sugar: --
gravies: --
hard candy: --
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):35250-53-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61945
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
2-pyrazin-2-ylethanethiol
Chemidplus:0035250534
RTECS:KJ2551000 for cas# 35250-53-4
 
References:
 2-pyrazin-2-ylethanethiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:35250-53-4
Pubchem (cid):61945
Pubchem (sid):135018771
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB37169
FooDB:FDB016165
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
coffee
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
floral
6,8-
dimethyl-2-nonanol
FR
marine
5-sec-
butyl-2,3-dimethyl pyrazine
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
nutty
2,4,5-
trimethyl oxazole
FL/FR
sulfurous
ethyl 2-mercaptopropionate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
For Flavor
No flavor group found for these
benzyl methyl sulfide
FL
2-
butenoic acid
FL
5-sec-
butyl-2,3-dimethyl pyrazine
FL/FR
2-iso
butyl-4,5-dimethyl oxazole
FL
2-
cyclohexenone
FL
ethyl 4-(acetyl thio) butyrate
FL
4-
mercapto-3-methyl-2-butanol
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl-1-butane thiol
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
1,9-
nonane dithiol
FL
1,3-
propane dithiol
FL
iso
propyl disulfide
FL
2,4-
dimethyl-3-oxazoline
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
burnt
tea pyrrole
FL
2,4,5-
trimethyl oxazole
FL/FR
chemical
2,5-
dimethyl furan
FL
coffee
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee difuran
FL/FR
2,4-
dimethyl thiazole
FL
furfuryl mercaptan
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fatty
4,5-
dimethyl-2-propyl oxazole
FL
4-
methyl nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
garlic
garlic oleoresin
FL
green
2,5-
dimethyl-4-ethyl oxazole
FL
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
furfuryl 2-methyl-3-furyl disulfide
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2,6-
dimethyl pyrazine
FL/FR
nutty thiazole
FL
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
roasted
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
sulfurous
2,3-
butane dithiol
FL
fish thiol
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl thiomethyl butyrate
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
roasted butanol
FL
 
Potential Uses:
FLbeef
FLcabbage
FLchicken
FLcoffee
FLpork
 
Occurrence (nature, food, other):note
 pork
Search PMC Picture
 
Synonyms:
 ethanethiol, 2-pyrazinyl-
(2-mercaptoethyl)pyrazine
 mercaptoethylpyrazine
2-(pyrazin-2-yl)ethanethiol
2-pyrazin-2-ylethane-1-thiol
2-pyrazin-2-ylethanethiol
 pyrazine ethane thiol
2-pyrazine ethane thiol
 pyrazine ethanethiol
2-pyrazine ethanethiol
2-pyrazineethanethiol
2-pyrazinyl ethane thiol
 pyrazinyl ethanethiol
2-pyrazinyl ethanethiol
2-pyrazinyl ethyl mercaptan
2-(2-pyrazinyl)ethanethiol
2-pyrazinylethanethiol
 pyrazinylethyl mercaptan
2-pyrazinylethyl mercaptan
2-pyrazinylethylmercaptan
 
 
Notes:
Flavouring ingredient
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