2-methyl-3-propyl pyrazine
pyrazine, 2-methyl-3-propyl-

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  Endeavour Specialty Chemicals Ltd

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  13-67100 2-METHYL-3-PROPYLPYRAZINE, Kosher

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  M0841 2-Methyl-3-propylpyrazine >95.0%(GC)

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  2-Methyl-3-propylpyrazine Halal, Kosher

Name: 2-methyl-3-propylpyrazine CAS Number: 15986-80-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 240-121-8 Nikkaji Web: J149.485F MDL: MFCD00010096 XlogP3: 1.60 (est) Molecular Weight: 136.19764000 Formula: C8 H12 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 FLAVIS Number: 14.129 (Old) DG SANTE Food Flavourings: 14.129 2-methyl-3-propylpyrazine   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.97800 to 0.98400 @ 25.00 °C. Pounds per Gallon - (est).: 8.138 to 8.188 Refractive Index: 1.49500 to 1.50100 @ 20.00 °C. Boiling Point: 189.00 to 190.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.792000 mm/Hg @ 25.00 °C. (est) Flash Point: 156.00 °F. TCC ( 68.89 °C. ) logP (o/w): 1.570 Soluble in:   alcohol   water, 3962 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 nutty Odor Description:at 0.10 % in dipropylene glycol. nutty Flavor Type: earthy earthy green nutty Taste Description: earthy green nutty Odor and/or flavor descriptions from others (if found). R C Treatt & Co Ltd 2-Methyl-3-propylpyrazine Halal, Kosher Odor Description:nutty Taste Description:nutty   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 2-Methyl-3-propylpyrazine Endeavour Specialty Chemicals 2-Methyl-3-propylpyrazine 99% F&F Speciality Chemical Product Groups Penta International 2-METHYL-3-PROPYLPYRAZINE, Kosher R C Treatt & Co Ltd 2-Methyl-3-propylpyrazine Halal, Kosher Odor: nutty Flavor: nutty Robinson Brothers 2-Methyl-3-propylpyrazine F&F https://www.robinsonbrothers.uk/chemistry-competences Synerzine 2-Propyl-3-Methylpyrazine TCI AMERICA For experimental / research use only. 2-Methyl-3-propylpyrazine >95.0%(GC)   Safety Information: 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 2-methyl-3-propyl pyrazine usage levels up to:   0.1000 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.011 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 400 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II   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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.40000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.40000 2.00000 Processed fruit (04.1): 0.40000 2.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 1.00000 5.00000 Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 2.00000 10.00000 Meat and meat products, including poultry and game (08.0): 0.20000 1.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.20000 1.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.20000 1.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000 5.00000 Ready-to-eat savouries (15.0): 1.00000 5.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.20000 1.00000   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): 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 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):15986-80-8 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :85224 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 2-methyl-3-propylpyrazine Chemidplus:0015986808   References:   2-methyl-3-propylpyrazine NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 15986-80-8 Pubchem (cid): 85224 Pubchem (sid): 135044523   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 CHEMBL: View HMDB (The Human Metabolome Database): HMDB41252 FooDB: FDB021160 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 gentiana lutea root extract FL/FR sulfuryl octanoate FL/FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR valeraldehyde propylene glycol acetal FL/FR balsamic balsamic propyl benzoate FL/FR bready coffee furanone FL/FR buttery acetyl propionyl FL/FR 3,4- hexane dione FL/FR camphoreous bornyl isobutyrate FL/FR caramellic ethyl 2-hydroxy-2-methyl butyrate FL/FR chocolate chocolate pyrazine A FL/FR cocoa hexenal FL/FR 2,5- dimethyl pyrazine FL/FR 2- methoxy-3-methyl pyrazine FL/FR 2- methoxypyrazine FL/FR 2- methyl butyraldehyde FL/FR citrus 2- heptanol FL/FR coconut alpha- angelica lactone FL/FR gamma- heptalactone FL/FR corn chip popcorn pyrimidine FL/FR coumarinic coumane FL/FR tonka bean resinoid FR earthy 2- ethyl-3-methoxypyrazine FL/FR fatty coconut absolute FL/FR fermented valeraldehyde FL/FR floral boronia butenal FR para- cresyl laurate FL/FR ortho- methyl acetophenone FL/FR fruity allyl 2-ethyl butyrate FL/FR iso amyl nonanoate FL/FR methyl valerate FL/FR 3- methyl-2-butenal FL/FR tropical thiazole FL/FR green 2- heptyl furan FL/FR (E,Z)-2,6- nonadien-1-yl acetate FL/FR tiglaldehyde FL/FR herbal 1- octen-3-yl acetate FL/FR saffron pyranone FR thymyl methyl ether FL/FR licorice glycyrrhiza glabra root extract FL/FR musty 2- acetyl pyrrole FL/FR 3- acetyl-2,5-dimethyl furan FL/FR hazelnut pyrazine FL/FR menthofuran FL/FR naphthyl ortho- methyl anisole FL/FR para- methyl anisole 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-5-methyl furan FL/FR 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR filbert heptenone FL/FR filbert pyrazine FL/FR 2,6- lutidine FL/FR maraniol CS 2- methyl pyrazine FL/FR 5- methyl quinoxaline 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 nutty cyclohexenone FL/FR nutty quinoxaline FL/FR shoyu pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl oxazole FL/FR 2,3,5- trimethyl pyrazine FL/FR vinyl sulfurol FL/FR popcorn 2- acetyl pyrazine FL/FR 2- acetyl thiazole FL/FR sulfurous benzothiazole FL/FR furfuryl thioacetate FL/FR tobacco veltonal (Bedoukian) FR tonka coumarin FR tonka bean absolute FR whiskey lactone FL/FR woody sandalwood oil FL/FR yeasty 2- octen-4-one FL/FR For Flavor No flavor group found for these acetyl acetaldehyde dimethyl acetal FL bornyl isobutyrate FL/FR butyramide FL chocolate pyrazine A FL/FR chocolate pyrazine B FL coumane FL/FR cyclohexyl methyl pyrazine FL 2,5- diethyl thiazole FL 2,5- diethyl-4-methyl thiazole FL 6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine FL dimethyl dihydrocyclopentapyrazine FL 2,5- dimethyl thiazole FL ethyl 2-hydroxy-2-methyl butyrate FL/FR 2- ethyl-3-methoxypyrazine FL/FR (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 3-(2- furyl) acrolein FL (E,E)-2,4- heptadien-1-ol FL 2- hexyl-5 or 6-keto-1,4-dioxane FL 2- methoxypyrazine FL/FR methyl 2-(methyl thio) acetate FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR peanut dithiazine FL 2- propyl pyridine FL pyrrole FL para- salicylic acid FL sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR thiazole FL valeraldehyde propylene glycol acetal FL/FR 5- acetyl-2,3-dihydro-1,4-thiazine FL sulfuryl formate FL sulfuryl octanoate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR alliaceous alliaceous 2- methyl thioacetaldehyde FL tropical thiazole FL/FR anisic ortho- methyl acetophenone FL/FR bready 2- propionyl thiazole FL burnt 2- methyl quinoxaline FL 2,4,5- trimethyl oxazole FL/FR buttery butyroin FL 3,4- hexane dione FL/FR camphoreous ortho- methyl anisole FL/FR cocoa cocoa hexenal FL/FR coffee difurfuryl ether FL 2- ethyl-4-methyl thiazole FL/FR 2-iso propyl pyrazine FL corn chip 2- acetyl thiazole FL/FR 2- acetyl-2-thiazoline FL popcorn pyrimidine FL/FR creamy alpha- angelica lactone FL/FR ethereal allyl 2-ethyl butyrate FL/FR fatty coconut absolute FL/FR (E,E)-2,4- decadienal FL 2- heptyl furan FL/FR (E,E)-2,4- nonadienal FL fishy 4,5- dimethyl thiazole FL fruity 2- heptanol FL/FR 2,4- hexadien-1-ol FL methyl valerate FL/FR 3- methyl-2-butenal FL/FR propyl benzoate FL/FR tiglaldehyde FL/FR fusel 2- methyl butyraldehyde FL/FR green dihydroxyacetophenone (mixed isomers) FL 2,5- dimethyl thiophene FL gentiana lutea root extract FL/FR 3- methyl pyridine FL 4- methyl thiazole FL 2- methyl-5-isopropyl pyrazine FL (E,Z)-2,6- nonadien-1-yl acetate FL/FR 1- octen-3-yl acetate FL/FR propylene glycol acetone ketal FL 2- vinyl pyrazine FL lactonic gamma- heptalactone FL/FR licorice glycyrrhiza glabra root extract FL/FR meaty benzothiazole FL/FR musty 2,5- dimethyl pyrazine FL/FR 2- ethoxythiazole FL hazelnut pyrazine FL/FR menthofuran FL/FR propionaldehyde FL shoyu pyrazine FL/FR thymyl methyl ether FL/FR 2,3,5- trimethyl pyrazine FL/FR naphthyl para- methyl anisole FL/FR nutty 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-5-methyl furan FL/FR aconitic acid FL 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR coffee furanone FL/FR 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2,4- dimethyl-5-vinyl thiazole FL 2- ethyl pyrazine FL/FR 1- ethyl-2-acetyl pyrrole FL filbert heptenone FL/FR filbert pyrazine FL/FR 2,6- lutidine FL/FR 2- methoxy-3-methyl 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 oxazole 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 furfuryl thioacetate FL/FR toasted acetyl propionyl FL/FR vegetable 2- octen-4-one FL/FR waxy para- cresyl laurate FL/FR winey iso amyl nonanoate FL/FR 5- ethyl-2-methyl pyridine FL valeraldehyde FL/FR woody sandalwood oil FL/FR whiskey lactone FL/FR   Potential Uses: FL beef FL nut FR peanut   Occurrence (nature, food, other):note   beef Search PMC Picture   coffee Search PMC Picture   peanut Search Trop Picture   sesame seed roasted Search Trop Picture   Synonyms: 2- methyl-3-n-propylpyrazine 2- methyl-3-propyl-pyrazine 2- methyl-3-propylpyrazine   peanut pyrazine 3- propyl-2-methyl pyrazine 3- propyl-2-methylpyrazine 2- propyl-3-methyl pyrazine 2- propyl-3-methylpyrazine   pyrazine, 2-methyl-3-propyl-   Articles: US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines

Notes: Flavour component of cooked foods