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

nutty pyrazine
5-methyl-6,7-dihydro-5H-cyclopentapyrazine

Sponsors

Fragrance Demo Formulas
Name:7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
CAS Number: 23747-48-0Picture of molecule3D/inchi
Other:149310-63-4
ECHA EINECS - REACH Pre-Reg:245-864-1
FDA UNII:L5IDR3PHAV
Nikkaji Web:J242.667F
MDL:MFCD00040997
CoE Number:2314
XlogP3-AA:0.80 (est)
Molecular Weight:134.18170000
Formula:C8 H10 N2
NMR Predictor:Predict (works with chrome or firefox)
Name:(7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
CAS Number: 23747-48-0 (R)Picture of molecule3D/inchi
XlogP3-AA:0.80 (est)
Molecular Weight:134.18170000
Formula:C8 H10 N2
NMR Predictor:Predict (works with chrome or firefox)
Name:(7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
CAS Number: 23747-48-0 (S)Picture of molecule3D/inchi
XlogP3-AA:0.80 (est)
Molecular Weight:134.18170000
Formula:C8 H10 N2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate (EFFA, 2010a)
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:781 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
FLAVIS Number:14.037 (Old)
DG SANTE Food Flavourings:14.037 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
FEMA Number:3306 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(B)PYRAZINE
 
Physical Properties:
Appearance:pale yellow to yellowish orange clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.04800 to 1.05800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.720 to 8.804
Refractive Index:1.52300 to 1.53300 @ 20.00 °C.
Melting Point: 121.00 to 123.00 °C. @ 1.00 mm Hg
Boiling Point: 96.00 to 99.00 °C. @ 20.00 mm Hg
Boiling Point: 200.00 to 201.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.291000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.6 ( Air = 1 )
Flash Point: 174.00 °F. TCC ( 78.89 °C. )
logP (o/w): 1.113 (est)
Soluble in:
 alcohol
 water, slightly
 water, 2416 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 stable in most media
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
earthy potato baked potato peanut roasted peanut
Odor Description:at 0.10 % in dipropylene glycol. earthy baked potato peanut roasted
sweet nutty roasted toasted grain coffee corn savory meaty
Odor Description:at 1.00 %. Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances
Mosciano, Gerard P&F 23, No. 2, 43, (1998)
Flavor Type: nutty
musty nutty roasted grain coffee
Taste Description: at 15.00 ppm. Musty, nutty, roasted and grainy with coffee notes
Mosciano, Gerard P&F 23, No. 2, 43, (1998)
Odor and/or flavor descriptions from others (if found).
Frutarom
METHYL DIHYDROCYCLOPENTAPYRAZINE
Odor Description:Nutty, Sweet
Suggested Uses: Chocolate, Cocoa, Coffee, Nut
Taste Description:nut skin brown roasted oily cocoa coffee
Treatt
5-Methyl-6,7-dihydrocyclopentapyrazine Halal, Kosher
Odor Description:earthy, baked potato, roasted, peanut
Taste Description:earthy
Used in confectionery at 1ppm, meat products at 0.5ppm, desserts and chewing gum at 0.2ppm, and beverages at 0.05ppm.
Pell Wall Perfumes
Nutty Pyrazine
Odor Description:Sweet, nutty, roasted, earthy, coffee, popcorn
As with all pyrazines this is used in tiny traces Nutty Pyrazine at 0.1% in IPM has a powerful, sweet, nutty, roasted, toasted, earthy, grainy, coffee and popcorn odour with savoury nuances. Even at this dilution this is a very powerful and diffusive material, that is present in the natural aroma of coffee as well as a range of nuts. Often used in the flavouring industry to enhance the scent of popcorn. In fragrances most common as part of a chocolate or other gourmand aroma but can also be used as part of a nutty or smoky accord.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
5H-5-METHYL-6,7 DIHYDROCYCLOPENTA (B) PYRAZINE
Anhui Haibei
5-Methyl-6,7-dihydro-cyclopenta pyrazine
Odor: Earthy baked potato peanut roasted
Beijing Lys Chemicals
6,7-Dihydro-5-methyl-5h-cyclopenta-1,4-diazine
BOC Sciences
For experimental / research use only.
5-Methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine
Charkit Chemical
METHYL DIHYDROCYCLOPENTA PYRAZINE FEMA 3306
Endeavour Specialty Chemicals
5-Methyl-6,7-dihydrocyclopentapyrazine 98% F&F
Speciality Chemical Product Groups
Frutarom
METHYL DIHYDROCYCLOPENTAPYRAZINE
Odor: Nutty, Sweet
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Nut
Jiangyin Healthway
5H-5-methyl-6,7-dihydrocyclopentapyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
5-Methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine, Kosherk
M&U International
5H-5-METHYL-6,7-DIHYDROCYCLOPENTAPYRAZINE, Kosher
Pearlchem Corporation
5H-5-Methyl-6,7-dihydrocyclopenta Pyrazine
Pell Wall Perfumes
Nutty Pyrazine
Odor: Sweet, nutty, roasted, earthy, coffee, popcorn
Use: As with all pyrazines this is used in tiny traces Nutty Pyrazine at 0.1% in IPM has a powerful, sweet, nutty, roasted, toasted, earthy, grainy, coffee and popcorn odour with savoury nuances. Even at this dilution this is a very powerful and diffusive material, that is present in the natural aroma of coffee as well as a range of nuts. Often used in the flavouring industry to enhance the scent of popcorn. In fragrances most common as part of a chocolate or other gourmand aroma but can also be used as part of a nutty or smoky accord.
Penta International
5H-5-METHYL-6,7-DIHYDROCYCLOPENTA-(b)-PYRAZINE, Kosher
Riverside Aromatics
MAPLE LACTONE PYRAZINE [METHYLDIHYDROCYCLOPENTAPYRAZINE]
Robinson Brothers
5-Methyl-6,7-dihydrocyclopentapyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Shijiazhuang Donglian Nankai Aroma Chemicals
6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine
Odor: Fried peanuts
Sigma-Aldrich
5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine, ≥97%, FG
Odor: earthy; peanut
Certified Food Grade Products
Sunaux International
5H-5-Methyl-6,7-dihydrocyclopentapyrazine
Synerzine
5H-5-Methyl-6,7-Dihydrocyclopentapyrazine
Taytonn
Methyl Dihydrocyclopentapyrazine
Odor: Nutty, Sweet
TCI AMERICA
For experimental / research use only.
5H-5-Methyl-6,7-dihydrocyclopentapyrazine >97.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
5H-5-Methyl -6.7-dihydro cyclopenta pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
5H-5-Methyl-6,7-Dihydrocyclopenta Pyrazine
Treatt
5-Methyl-6,7-dihydrocyclopentapyrazine (1% in DPG)
Halal, Kosher
Treatt
5-Methyl-6,7-dihydrocyclopentapyrazine (1% in TEC)
Halal, Kosher
Treatt
5-Methyl-6,7-dihydrocyclopentapyrazine
Halal, Kosher
Odor: earthy, baked potato, roasted, peanut
Flavor: earthy
Used in confectionery at 1ppm, meat products at 0.5ppm, desserts and chewing gum at 0.2ppm, and beverages at 0.05ppm.
Vigon International
Methyl-5 6,7-dihydro 5H-cyclopenta (beta) Pyrazine
 
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 nutty pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.90 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 4.00 (μg/capita/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): -0.04500
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.15000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.25000
fruit ices: -0.25000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -1.00000
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):23747-48-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :32065
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
Chemidplus:0023747480
(7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
(7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
 
References:
 7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):32065
Pubchem (sid):134993808
Flavornet:23747-48-0
 (7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):6931360
Pubchem (sid):43541120
 (7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):6931359
Pubchem (sid):43541119
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB37149
FooDB:FDB016144
Export Tariff Code:2933.99.8090
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
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
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coffee
coffea arabica seed extract
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
floral
ethyl phenyl acetate
FL/FR
green
2-
heptyl furan
FL/FR
hay
beeswax absolute
FL/FR
honey
phenyl acetic acid
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
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
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 pyrazine
FL/FR
(E)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
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
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vegetable
methional
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
4-
hydroxybenzaldehyde
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2-
ethyl-3-methoxypyrazine
FL/FR
(E)-
filbertone
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
2-
methoxy-6-methyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
methyl octyl sulfide
FL
4-(
methyl thio) butanol
FL
peanut dithiazine
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
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
balsamic
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
brown
beeswax absolute
FL/FR
burnt
2-
methyl quinoxaline
FL
buttery
diacetyl
FL
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
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
para-
anisaldehyde
FL/FR
4-
hydroxybenzaldehyde
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
phenyl acetic acid
FL/FR
fruity
para-
anisyl alcohol
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
immortelle absolute
FL/FR
propylene glycol acetone ketal
FL
honey
ethyl phenyl acetate
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
propyl 2-mercaptopropionate
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
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
arachis hypogaea fruit extract
FL
2-
butyl-2-butenal
FL
roasted
chestnut flavor
FL
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut brittle flavor
FL
peanut flavor
FL
roasted
peanut flavor
FL
peanut oxazole
FL
sesame absolute CO2 extract
FL/FR
sesame distillates
FL
2,3,5,6-
tetramethyl pyrazine
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
potato butanone
FL
tomato
methional
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vegetable
potato butyraldehyde
FL
waxy
butyl laurate
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FRalmond
FLbeef
FLbread
FLcappuccino
FLcaramel
FLcashew
FLcereal
FLchicory root
 chocolate cacao
 chocolate cocoa
FRcoconut
FRcoffee
FLcream ice cream
FRearth
FL/FRfenugreek
FRfilbert
FRgingerbread
FRgraham cracker
FRhazelnut
FLmeat
FLnut
FRpeanut
FLpecan
FLpork
FLpotato
 potato baked potato
FLpotato fried potato
FLpraline
FLrice
FRvanilla
FLwalnut
 
Occurrence (nature, food, other):note
 almond roasted almond
Search Trop Picture
 asparagus
Search Trop Picture
 barley roasted barley
Search Trop Picture
 beef heated beef
Search PMC Picture
 bread rye bread
Search PMC Picture
 bread wheat bread
Search PMC Picture
 chicken fried chicken
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 filbert
Search Trop Picture
 filbert roasted filbert
Search Trop Picture
 peanut
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 pork
Search PMC Picture
 potato baked potato
Search Trop Picture
 rice wild rice
Search PMC Picture
 sesame seed oil
Search Trop Picture
 tea green tea
Search Trop Picture
 
Synonyms:
 corylone pyrazine (Givaudan)
5H-cyclopenta[b]pyrazine, 6,7-dihydro-5-methyl-
5H-cyclopentapyrazine, 6,7-dihydro-5-methyl-
6,7-dihydro-5-methyl-5 -cyclopentapyrazine
6,7-dihydro-5-methyl-5h-cyclopenta 1,4-diazine
6,7-dihydro-5-methyl-5H-cyclopenta[b]pyrazine
6,7-dihydro-5-methyl-5H-cyclopentapyrazine
 maple lactone pyrazine
 methyl dihydrocyclopentapyrazine
4-methyl dihydrocyclopentapyrazine
9-methyl-2,5-diazabicyclo(4.3.0)nona-1,3,5-triene
5-methyl-5,6,7-trihydrocyclopenta[2,1-b]pyrazine
5-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
5-methyl-6,7-dihydro-5H-cyclopentapyrazine
5H-5-methyl-6,7-dihydrocyclopenta-(b)-pyrazine
5H-5-methyl-6,7-dihydrocyclopenta(b)pyrazine
5H-5-methyl-6,7-dihydrocyclopenta(beta)pyrazine
5H-5-methyl-6,7-dihydrocyclopenta[b]pyrazine
5-methyl-6,7-dihydrocyclopentapyrazine
5H-5-methyl-6,7-dihydrocyclopentapyrazine
5H-methyl6,7dihydrocyclopenta B pyrazine
5-methylene-6,7-dihydro-cyclopenta[b]pyrazine
 popcorn chemical 0.1% ethanol synthetic
 
 
Notes:
Flavouring ingredient. Present in coffee aroma, asparagus, wheat bread, rye bread, cocoa, green tea, roasted barley, roasted filbert, roasted peanut, fried chicken, wild rice, roast almond, baked potato, earth-almond (Cyperus esculentus) and other foodstuffs
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