2,5-diethyl-3-methyl pyrazine
2,5-diethyl-3-methylpyrazine
 
Notes:
Present in coffee aroma; flavouring ingredient. Present in various cooked foods, e.g. potato, beef, pork, cocoa, coffee, bread, sesame seed, soyabean etc.
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2,5-diethyl-3-methylpyrazine (Click)
CAS Number: 32736-91-7Picture of molecule
FDA UNII: N079TRL8P5
Nikkaji Web: J855.272J
CoE Number: 11304
XlogP3: 1.90 (est)
Molecular Weight: 150.22458000
Formula: C9 H14 N2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring 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
IBM Patents: Obtain
Pubchem Patents: Search
JECFA Food Flavoring: 778  2,5-diethyl-3-methylpyrazine
Flavis Number: 14.096 (Old)
DG SANTE Food Flavourings: 14.096  2,5-diethyl-3-methylpyrazine
FEMA Number: 3915  2,5-diethyl-3-methylpyrazine
FDA Mainterm: 2,5-DIETHYL-3-METHYLPYRAZINE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.94400 to 0.95400 @  25.00 °C.
Pounds per Gallon - (est).: 7.855 to  7.938
Refractive Index: 1.49220 to 1.50220 @  20.00 °C.
Boiling Point: 95.00 °C. @ 14.00 mm Hg
Boiling Point: 206.00 to  207.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.337000 mm/Hg @ 25.00 °C. (est)
Flash Point: 170.00 °F. TCC ( 76.67 °C. )
logP (o/w): 1.966 (est)
Soluble in:
 alcohol
 water, slightly
 water, 488.9 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: nutty
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 toasted  hazelnut  hazelnut roasted hazelnut  meaty  
Odor Description:
at 0.10 % in dipropylene glycol. 
toasted hazelnut meaty
 hazelnut roasted hazelnut  hazelnut  burnt  nutty  
Taste Description:
hazelnut burnt
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
Pyrazine,2,5-diethyl-3-methyl-
BOC Sciences
For experimental / research use only.
2,5-Diethyl-3-methylpyrazine 98%
Parchem
2,5-diethyl-3-methyl pyrazine
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
 
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
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2,5-diethyl-3-methyl pyrazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 1.000002.00000
beverages(nonalcoholic): 0.500001.00000
beverages(alcoholic): 0.100000.50000
breakfast cereal: 1.000002.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500001.00000
fruit ices: --
gelatins / puddings: 0.500001.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500001.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 1.000002.00000
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients.View pdf
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
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 36225
National Institute of Allergy and Infectious Diseases: Data
 2,5-diethyl-3-methylpyrazine
Chemidplus: 0032736917
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References:
 2,5-diethyl-3-methylpyrazine
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 36225
Pubchem (sid): 134999249
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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
HMDB (The Human Metabolome Database): HMDB36132
FooDB: FDB014981
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
buttery
3,4-hexane dioneFL/FR
camphoreous
 butyrophenoneFL/FR
chocolate
2-methoxy-3-methyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
cocoa
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
coconut
 coconut naphthalenoneFL/FR
corn chip
 popcorn pyrimidineFL/FR
fruity
 nonyl isovalerateFL/FR
musty
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-pentenoic acidFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl thiazoleFL/FR
tonka
 whiskey lactoneFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-3-methyl pyrazineFL/FR
(E)-aconitic acidFL
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
 butyrophenoneFL/FR
 coconut naphthalenoneFL/FR
4,5-dimethyl-2-ethyl thiazoleFL
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-pentenoic acidFL/FR
 nonyl isovalerateFL/FR
burnt
2-methyl quinoxalineFL
buttery
3,4-hexane dioneFL/FR
corn chip
2-acetyl thiazoleFL/FR
 popcorn pyrimidineFL/FR
metallic
2,5-dihydroxy-1,4-dithianeFL
musty
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
european hazelnut oleoresinFL
2-methoxy-3-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2,4,5-trimethyl thiazoleFL/FR
roasted
2-acetyl pyrazineFL/FR
woody
 whiskey lactoneFL/FR
 
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Potential Uses:
 coffeeFL
 nut hazelnutFL
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Occurrence (nature, food, other): note
 bacon fried bacon
Search  Picture
 coffee
Search  Picture
 filbert roasted filbert
Search Trop  Picture
 macadamia nut
Search Trop  Picture
 potato
Search  Picture
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Synonyms:
3,6-diethyl-2-methylpyrazine
2,5-diethyl-3-methyl-1,4-diazine
2,5-diethyl-3-methylpyrazine
 pyrazine, 2,5-diethyl-3-methyl-
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