Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.97800 to 0.98400 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.138 to 8.188
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Refractive Index: | 1.49500 to 1.50100 @ 20.00 °C.
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Boiling Point: | 189.00 to 190.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.792000 mm/Hg @ 25.00 °C. (est) |
Flash Point: | 156.00 °F. TCC ( 68.89 °C. )
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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:
Suppliers:
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.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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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.
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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 |
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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...
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European Food Safety Authority (EFSA) reference(s):
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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
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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
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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
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Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24 View page or View pdf
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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
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Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24 View page or View pdf
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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:
Other Information:
Potential Blenders and core components note
For Odor |
No odor group found for these |
gentiana lutea root extract FL/FR |
sulfuryl octanoate FL/FR |
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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 |
2- acetyl-2-pyrroline 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 |
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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:
Occurrence (nature, food, other): note
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:
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