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

isopropenyl pyrazine
2-isopropenylpyrazine

Supplier Sponsors

Name:2-prop-1-en-2-ylpyrazine
CAS Number: 38713-41-6Picture of molecule3D/inchi
FDA UNII:D901VJ3P4X
Nikkaji Web:J101.078F
CoE Number:11341
XlogP3-AA:1.20 (est)
Molecular Weight:120.15476000
Formula:C7 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
JECFA Food Flavoring:2125 isopropenylpyrazine
FLAVIS Number:14.052 (Old)
FEMA Number:3296 2-isopropenylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ISOPROPENYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale orange clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.02200 to 1.03200 @ 20.00 °C.
Pounds per Gallon - (est).: 8.514 to 8.597
Specific Gravity:0.96400 to 0.96800 @ 25.00 °C.
Pounds per Gallon - est.: 8.021 to 8.055
Refractive Index:1.48000 to 1.48600 @ 20.00 °C.
Boiling Point: 190.00 to 200.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.685000 mm/Hg @ 25.00 °C. (est)
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): 1.758 (est)
Soluble in:
 alcohol
 water, 6522 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: caramellic
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
caramellic chocolate nutty roasted
Odor Description:at 0.10 % in dipropylene glycol. caramellic chocolate nutty roasted
Flavor Type: burnt
burnt coffee
Taste Description: burnt coffee
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
(1-Methylene-ethyl)pyrazine
Charkit Chemical
ISOPROPENYLPYRAZINE, 2- 1% IN PG I01266 FEMA 3296
Penta International
isoPROPENYL PYRAZINE 1% IN PROPYLENE GLYCOL, Kosher
Penta International
isoPROPENYL PYRAZINE NEAT, Kosher
Taytonn
isoPropenylpyrazine (1% In PG)
Odor: Roast, Nutty, Chocolate
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 isopropenyl pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 400 (μg/person/day)
Threshold of Concern:540 (μg/person/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: --
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: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.400000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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):

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

Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):38713-41-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62897
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-prop-1-en-2-ylpyrazine
Chemidplus:0038713416
 
References:
 2-prop-1-en-2-ylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:38713-41-6
Pubchem (cid):62897
Pubchem (sid):135020068
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
HMDB (The Human Metabolome Database):HMDB37134
FooDB:FDB016129
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
2,3,5-
trimethyl phenol
FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
chocolate
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
earthy
bean pyrazine
FL/FR
nutty pyrazine
FL/FR
green
2-tert-
butyl pyrazine
FL/FR
2-
heptyl furan
FL/FR
nutty
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
roasted
chestnut fragrance
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 heptenone B
FL/FR
filbert pyrazine
FL/FR
hazelnut fragrance
FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl thiazole
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
vegetable
mesityl oxide
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-2-pyrroline
FL
bean pyrazine
FL/FR
2-tert-
butyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL
2,5-
dimethyl thiazole
FL
methyl 2-(methyl thio) acetate
FL
peanut dithiazine
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
bitter
bitter
cocoa pyrazines base (mixture of pyrazines)
FL
burnt
1-(2-
furfuryl thio) propanone
FL
cocoa
cocoa distillates
FL
cocoa hexenal
FL/FR
corn chip
2-
acetyl thiazole
FL/FR
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
fusel
2-
methyl butyraldehyde
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
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
arachis hypogaea fruit extract
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
filbert pyrazine
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
sesame absolute
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
butyl laurate
FL/FR
 
Potential Uses:
 burnt
FLbutter rum
FRbutterscotch
 chocolate cocoa
FRmaple
FRpeanut
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 chicken fried chicken
Search PMC Picture
 cocoa bean roasted cocoa bean
Search Trop Picture
 coffee bean roasted coffee bean
Search PMC Picture
 malt - 0.11 mg/kg
Search PMC Picture
 peanut roasted peanut
Search Trop Picture
 sesame seed roasted
Search Trop Picture
 soybean fermented soybean
Search PMC Picture
 tea oolong tea
Search Picture
 tortilla chip
 
Synonyms:
 caramel pyrazine
(1-methyl ethenyl) pyrazine
2-1-methyl vinyl pyrazine
2-alpha-methyl vinyl pyrazine
2-(1-methyl vinyl) pyrazine
(1-methylethenyl)pyrazine
2-(1-methylvinyl)pyrazine
2-(a-methylvinyl)pyrazine
2-1-methylvinylpyrazine
 prazine, (1-methylethenyl)-
2-(prop-1-en-2-yl)pyrazine
2-prop-1-en-2-ylpyrazine
2-isopropenyl pyrazine
2-isopropenyl-1,4-diazine
2-isopropenylpyrazine
isopropenylpyrazine
 pyrazine, (1-methylethenyl)-
 pyrazine, 1-methylvinyl-
 pyrazine, 2-(1-methylethenyl)-
 pyrazine, isopropenyl-
 
 
Notes:
Flavouring ingredient. Present in roasted sesame seed, roasted coffee beans, roasted peanut, Oolong tea, cooked beef, fried chicken, roasted cocoa beans, tortilla chips and fermented soybeans. Maillard product
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