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

bean pyrazine
2-methoxy-3-isopropylpyrazine

Supplier Sponsors

Name:2-methoxy-3-propan-2-ylpyrazine
CAS Number: 25773-40-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:247-256-1
FDA UNII:1FL7L111A6
Nikkaji Web:J126.471K
MDL:MFCD00006135
CoE Number:11344
XlogP3:2.00 (est)
Molecular Weight:152.19684000
Formula:C8 H12 N2 O
BioActivity Summary:listing
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
PubMed:Search
NCBI:Search
FLAVIS Number:14.057 (Old)
DG SANTE Food Flavourings:14.057 2-isopropyl-3-methoxypyrazine
FEMA Number:3358 2-methoxy-3-isopropylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.99000 to 1.03000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.238 to 8.571
Refractive Index:1.48700 to 1.50000 @ 20.00 °C.
Boiling Point: 120.00 to 125.00 °C. @ 20.00 mm Hg
Boiling Point: 189.00 to 190.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.274000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.2 ( Air = 1 )
Flash Point: 152.00 °F. TCC ( 66.67 °C. )
logP (o/w): 2.414 (est)
Soluble in:
 alcohol
 water, 698.6 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
pea green pea earthy beany chocolate nutty
Odor Description:at 0.10 % in dipropylene glycol. pea earthy beany chocolate nutty
Odor and/or flavor descriptions from others (if found).
Frutarom
2-METHOXY-3-ISOPROPYL PYRAZINE
Odor Description:Chocolate, Etheral, Nutty, Warm.
Suggested Uses: Chocolate, Coffee, Meat, Savoury, Vegetables
Indukern F&F
2-METHOXY-3-ISOPROPYL PYRAZINE
Odor Description:VEGETABLE, EARTHY, POTATO
Pell Wall Perfumes
Bean Pyrazine
Odor Description:String-bean, pea, earthy, chocolate, nutty
Besides peas and beans, this pyrazine occurs naturally in coffee, grapefruit juice, potatoes and even some wines. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution in any blend where an original green-note is desired, or to add realism to grapefruit, wine and fruit accords.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2 METHOXY 3 ISOPROPYL PYRAZINE
Ambles Nature et Chimie
2-METHOXY-3-ISOPROPYL PYRAZINE
Beijing Lys Chemicals
2-Methoxy-3-isopropylpyrazine
BOC Sciences
For experimental / research use only.
2-Methoxy-3-isopropylpyrazine >98.0%(GC)
Endeavour Specialty Chemicals
2-Isopropyl-3-methoxy pyrazine
Speciality Chemical Product Groups
Ernesto Ventós
2-isoPROPYL-3-METHOXYPYRAZINE
Odor: PEA, EARTHY, BEANY, CHOCOLATE, NUT
Frutarom
2-METHOXY-3-ISOPROPYL PYRAZINE
Odor: Chocolate, Etheral, Nutty, Warm.
Use: Suggested Uses: Chocolate, Coffee, Meat, Savoury, Vegetables
Indukern F&F
2-METHOXY-3-ISOPROPYL PYRAZINE
Odor: VEGETABLE, EARTHY, POTATO
Jiangyin Healthway
2-Methoxy-3-isopropyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methoxy-3-isopropyl pyrazine, Kosherk
Lluch Essence
PYRAZINE 2-METHOXY-3-ISOPROPYL
M&U International
2-METHOXY-3-ISOPROPYL PYRAZINE, Kosher
Pell Wall Perfumes
Bean Pyrazine
Odor: String-bean, pea, earthy, chocolate, nutty
Use: Besides peas and beans, this pyrazine occurs naturally in coffee, grapefruit juice, potatoes and even some wines. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution in any blend where an original green-note is desired, or to add realism to grapefruit, wine and fruit accords.
Penta International
2-METHOXY-3-ISOPROPYL PYRAZINE, Kosher
Perfumery Laboratory
Leguminous pyrazin 0.1% in DPG Ventós (BEAN PYRAZINE Ventós)
Odor: Bright, fresh, natural, sweet scent pods of green peas
R C Treatt & Co Ltd
2-isoPropyl-3-methoxypyrazine
Kosher
Robinson Brothers
2-Isopropyl-3-methoxy pyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Isopropyl-3-methoxypyrazine, 99%, FG
Certified Food Grade Products
Sigma-Aldrich: Aldrich
For experimental / research use only.
3-Isopropyl-2-methoxypyrazine 97%
Sunaux International
2-Methoxy-3-isopropyl Pyrazine
Synerzine
2-Methoxy-3-Isopropylpyrazine
Taytonn
2-Methoxy-3 (5/6)-isopropyl Pyrazine
Odor: Chocolate, Etheral, Nutty, Warm
TCI AMERICA
For experimental / research use only.
2-Isopropyl-3-methoxypyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methoxy -3 - isopropyl pyrazine
WholeChem
2-Methoxy-3-isopropylpyrazine
 
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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, 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 bean pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.085 (μg/capita/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: 6
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.02000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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):

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
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):25773-40-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :33166
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methoxy-3-propan-2-ylpyrazine
Chemidplus:0025773404
 
References:
 2-methoxy-3-propan-2-ylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:25773-40-4
Pubchem (cid):33166
Pubchem (sid):134997549
Flavornet:25773-40-4
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40340
FooDB:FDB020065
Export Tariff Code:2933.99.8090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
balsamic
amyl cinnamate
FL/FR
bornyl formate
FL/FR
caramellic
iso
propenyl pyrazine
FL/FR
chocolate
2-
methyl butyraldehyde
FL/FR
coconut
delta-
heptalactone
FL/FR
creamy
para-
vanillic acid
FL/FR
earthy
1-
nonen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
floral
geranyl isobutyrate
FL/FR
hexyl 2-furoate
FL/FR
linalool oxide
FL/FR
octyl acetate
FL/FR
2-
phenyl propyl acetate
FL/FR
reseda acetal
FR
fruity
amyl formate
FL/FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
ethyl 2-cyclohexyl propionate
FR
2-
pentyl furan
FL/FR
propyl 2,4-decadienoate
FL/FR
tropical trithiane
FL/FR
green
2-sec-
butyl-3-methoxypyrazine
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
galbanum oil terpeneless
FL/FR
geranium absolute
FL/FR
2-
heptyl tetrahydrofuran
FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
1-
phenyl-2-pentanol
FL/FR
herbal
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
nutty
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tropical
ethyl (Z)-3-hexenoate
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
mesityl oxide
FL/FR
waxy
octyl isobutyrate
FL/FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
bornyl formate
FL/FR
ethyl (Z)-3-hexenoate
FL/FR
2-
phenyl propyl acetate
FL/FR
3-
propyl pyridine
FL
balsamic
balsamic
amyl cinnamate
FL/FR
bitter
cocoa pyrazines base (mixture of pyrazines)
FL
burnt
iso
propenyl pyrazine
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
cocoa
cocoa distillates
FL
coffee
coffee pyrazine
FL
creamy
octyl isobutyrate
FL/FR
para-
vanillic acid
FL/FR
earthy
1-
nonen-3-ol
FL/FR
floral
geranyl isobutyrate
FL/FR
fruity
amyl formate
FL/FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
1-
phenyl-2-pentanol
FL/FR
tropical trithiane
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
2-iso
butyl-3-methoxypyrazine
FL/FR
galbanum oil terpeneless
FL/FR
geranium absolute
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
hexyl 2-furoate
FL/FR
linalool oxide
FL/FR
2-
pentyl furan
FL/FR
propylene glycol acetone ketal
FL
lactonic
delta-
heptalactone
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
mushroom
1-
octen-3-ol
FL/FR
nutty
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
potato
mesityl oxide
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
alpha-
benzylidene methional
FL
2-sec-
butyl-3-methoxypyrazine
FL/FR
waxy
octyl acetate
FL/FR
 
Potential Uses:
FRearth
FRgalbanum
FLpepper bell pepper
FLpotato
FLtomato
FLvegetable
 
Occurrence (nature, food, other):note
 coffee - up to 0.09 mg/kg
Search PMC Picture
 grapefruit juice
Search Trop Picture
 hazelnut
Search Trop Picture
 hyacinthus orientalis absolute @ trace%
Data GC Search Trop Picture
 pea green pea
Search PMC Picture
 peas - 0.00001 mg/kg
Search PMC Picture
 pepper bell pepper fruit
Search Trop Picture
 potato
Search Trop Picture
 potato - up to 0.0001 mg/kg
Search Trop Picture
 vegetables
Search Picture
 wine - up to 0.006 mg/kg
Search Picture
 
Synonyms:
 bean pyrazine
2-methoxy 3 isopropyl pyrazine
2-methoxy-3-(1-methyl ethyl) pyrazine
2-methoxy-3-(1-methylethyl)pyrazine
2-methoxy-3-(methylethyl)pyrazine
2-methoxy-3-(propan-2-yl)pyrazine
2-methoxy-3-isopropyl pyrazine
2-methoxy-3-isopropylpyrazine
2-methoxy-3-propan-2-ylpyrazine
3-isopropyl-2-methoxypyrazine
2-isopropyl-3-methoxypyrazine
 pyrazine, 2-isopropyl-3-methoxy-
 pyrazine, 2-methoxy-3-(1-methylethyl)-
 

Articles:

Info:FILBERTONE
PubMed:Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques.
PubMed:Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
PubMed:Thermodynamics of binding of 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine to the major urinary protein.
PubMed:GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
PubMed:Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
PubMed:Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.
PubMed:Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
PubMed:Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
PubMed:Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
PubMed:Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.
PubMed:Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines.
PubMed:Volatile components from the roots of Solanum pseudocapsicum.
PubMed:Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines.
PubMed:Determination of 2-methoxy-3-alkylpyrazines in carrot products by gas chromatography/nitrogen-phosphorus detection.
PubMed:Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay.
PubMed:Determination of 3-alkyl-2-methoxypyrazines in lady beetle-infested wine by solid-phase microextraction headspace sampling.
PubMed:Changes in key odorants of raw coffee beans during storage under defined conditions.
PubMed:Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
PubMed:Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed:Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
PubMed:Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
PubMed:Potent odorants of raw Arabica coffee. Their changes during roasting.
PubMed:Pyrazines responsible for the potatolike odor produced by some serratia and cedecea strains.
 
Notes:
Occurs in petitgrain and galbanum oil. Perfumery and flavouring ingredient. Associated with musty/earthy aromas of marine fish, cheeses, drinking water and a wide range of vegetables. Component of *FEMA 3358*
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy