nutty pyrazine
 
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IUPAC name :7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
InChI :InChI=1/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3
InChIKey :YZEFQPIMXZVPKP-UHFFFAOYAZ
SMILES :CC1CCC2=NC=CN=C12
(EINECS) number :245-864-1
cas number :23747-48-0
fema number :3306
coe number :2314
jecfa number :781
fl. number :14.037
molar refractivity :39.31 ± 0.3 cm3
parachor :321.1 ± 4.0 cm3
index of refraction :1.541 ± 0.02
surface tension :43.6 ± 3.0 dyne/cm
density :1.073 ± 0.06 g/cm3
polarizability :15.58 ± 0.5 10-24cm3
xlogp : 0.70
molecular weight : 134.1784000
formula :C8 H10 N2
 
 
IUPAC name :(7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
InChI :InChI=1/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3/t6-/m1/s1
InChIKey :YZEFQPIMXZVPKP-ZCFIWIBFBY
SMILES :C[C@@H]1CCC2=NC=CN=C12
cas number :23747-48-0
molar refractivity :39.31 ± 0.3 cm3
parachor :321.1 ± 4.0 cm3
index of refraction :1.541 ± 0.02
surface tension :43.6 ± 3.0 dyne/cm
density :1.073 ± 0.06 g/cm3
polarizability :15.58 ± 0.5 10-24cm3
xlogp : 0.70
molecular weight : 134.1784000
formula :C8 H10 N2
 
 
IUPAC name :(7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
InChI :InChI=1/C8H10N2/c1-6-2-3-7-8(6)10-5-4-9-7/h4-6H,2-3H2,1H3/t6-/m0/s1
InChIKey :YZEFQPIMXZVPKP-LURJTMIEBW
SMILES :C[C@H]1CCC2=NC=CN=C12
cas number :23747-48-0
molar refractivity :39.31 ± 0.3 cm3
parachor :321.1 ± 4.0 cm3
index of refraction :1.541 ± 0.02
surface tension :43.6 ± 3.0 dyne/cm
density :1.073 ± 0.06 g/cm3
polarizability :15.58 ± 0.5 10-24cm3
xlogp : 0.70
molecular weight : 134.1784000
formula :C8 H10 N2
 
 
export tariff code :unspecified
fda reg :unspecified
 

Suppliers :
Givaudan :Corylone pyrazine
 ≥98%, NI, Kosher
 
Oxford Chemicals Ltd :METHYL DIHYDROCYCLOPENTAPYRAZINE
 ≥98.00%, NI, Kosher
 
Sigma-Aldrich-SAFC :5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine
 ≥97%, Kosher, FG
 
Treatt :5-Methyl-6,7-dihydrocyclopentapyrazine
Treatt USA :5-Methyl-6,7-dihydrocyclopentapyrazine
 
 

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

properties :
appearence :pale yellow to yellowish orange clear liquid
assay : 97.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :1.04300 - 1.05600 @ 25.00 °C.
pounds per gallon - calc. : 8.679 to 8.787
refractive index :1.52500 - 1.53300 @ 20.00 °C.
melting point : 121.00 - 123.00 °C. @ 1.00 mm Hg
boiling point : 96.00 - 99.00 °C. @ 20.00 mm Hg
boiling point : 200.00 - 201.00 °C. @ 760.00 mm Hg
logp : 1.33

safety :
most important hazard(s) : Xi - Irritant
  
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
Maximised Survey-derived Daily Intakes (MSDI-EU) :3.90 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :4.00 (μg/capita/day)
  
flash point ( Deg. F. ) : 174.00  °F.  TCC  ( 78.89 °C. )
  
recommendation for nutty pyrazine usage levels up to :
 not for fragrance use.
  
recommendation for nutty pyrazine usage levels up to :
  5.0000 ppm in the flavor.
  

safety links :
(EINECS) number :245-864-1
chemidplus :023747480
epa-srs :23747-48-0
  
chemidplus :23747-48-0
epa-srs :23747-48-0
  
chemidplus :23747-48-0
epa-srs :23747-48-0
  

other :
 

references :
jecfa number :781
fl. number :14.037
pubchem :174079
NIST Chemistry WebBook :2118912078
  
pubchem :43541120
  
pubchem :43541119
  
synonyms :
 corylone pyrazine
6,7-dihydro-5-methyl-5H-cyclopentapyrazine
 maple lactone pyrazine
4-methyl dihydrocyclopentapyrazine
9-methyl-2,5-diazabicyclo(4.3.0)nona-1,3,5-triene
5-methyl-6,7-dihydro-5H-cyclopentapyrazine
5H-5-methyl-6,7-dihydrocyclopenta(b)pyrazine
5H-5-methyl-6,7-dihydrocyclopentapyrazine
 nutty pyrazine
soluble in :
 alcohol
 water, slightly
insoluble in :
 water
stability :
 stable in most media
(odor and/or flavor) blends with :
2-acetyl furan
 acetyl pyrroline
2-acetyl thiazole
2-acetyl-2-thiazoline
2-acetyl-3-ethyl pyrazine
2-acetyl-3-methyl pyrazine
isoamyl phenyl acetate
para-anisaldehyde
para-anisyl alcohol
 beeswax absolute
isobutyl cinnamate
 butyl laurate
2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
 caramel furanone
 cassia bark oil
 cedrenyl acetate
 chocolate pyrazine A
 clove bud oil
 cocoa hexenal
 cocoa pyrazine
3,6-cocoa pyrazine
 coffee furanone
 diacetyl
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
 dimethyl dihydrocyclopentapyrazine
2,3-dimethyl pyrazine
2,5-dimethyl pyrazine
2,6-dimethyl pyridine
2,5-dimethyl thiazole
4,5-dimethyl thiazole
2-ethoxythiazole
 ethyl cinnamate
 ethyl phenyl acetate
2-ethyl pyrazine
 ethyl vanillin
5-ethyl-2-methyl pyridine
2-ethyl-3-methoxypyrazine
2-ethyl-6-methyl pyrazine
 filbert heptenone
 filbert pyrazine
 furfuryl thioacetate
 green pea pyrazine
2-heptyl furan
 immortelle absolute
 maltol
3-mercapto-2-pentanone
 methional
2-methoxy-3-methyl pyrazine
2-methoxy-3-propyl pyrazine
2-methoxy-4-vinyl phenol
 methyl 2-(methyl thio) acetate
alpha-methyl cinnamaldehyde
 methyl cinnamate
 methyl cyclopentenolone
2-methyl pyrazine
2-methyl thio-3,5 or 6-methyl pyrazine
2-(methyl thio) acetaldehyde
4-(methyl thio) butanol
dextro,laevo-3-(methyl thio) butanone
gamma-nonalactone
 nutty quinoxaline
gamma-octalactone
 peanut dithiazine
 phenyl acetic acid
3-phenyl propyl alcohol
 potato butanone
 potato butyraldehyde
2-propionyl-2-thiazoline
 propylene glycol acetone ketal
 strawberry furanone
 sulfuryl butyrate
 sulfuryl decanoate
 sulfuryl formate
 sulfuryl hexanoate
 sulfuryl isobutyrate
 sulfuryl octanoate
 sulfuryl propionate
 tonka bean absolute
2,3,5-trimethyl pyrazine
 vanilla absolute
 vanillyl acetate
(odor and/or flavor) used in :
 almond
 beef
 bread
 cappuccino
 caramel
 cereal
 chicory root
 chocolate cacao
 chocolate cocoa
 coconut
 coffee
 cream ice cream
 earth humus
 fenugreek
 gingerbread
 graham cracker
 meat
 nut
 nut cashew
 nut filbert
 nut hazelnut
 nut peanut
 nut pecan
 nut walnut
 pork
 potato
 potato baked potato
 potato fried potato
 praline
 rice
 vanilla
natural occurrence in :
almond
beef heated beef
cocoa
coffee
filbert
peanut
pork
sesame seed oil



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