3,5-diethyl-2-methyl pyrazine
3,5-diethyl-2-methylpyrazine

Sponsors

Name: 3,5-diethyl-2-methylpyrazine
CAS Number: 18138-05-1Picture of molecule3D/inchi
FDA UNII: 7JG7NP41LF
Nikkaji Web: J82.718E
CoE Number: 11305
XlogP3-AA: 1.80 (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
Pubchem Patents: Search
JECFA Food Flavoring: 779 3,5-diethyl-2-methylpyrazine
Flavis Number: 14.095 (Old)
DG SANTE Food Flavourings: 14.095 3,5-diethyl-2-methylpyrazine
FEMA Number: 3916 3,5-diethyl-2-methylpyrazine
FDA Mainterm: 3,5-DIETHYL-2-METHYLPYRAZINE
 
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: 1.49200 to 1.50200 @ 20.00 °C.
Boiling Point: 95.00 °C. @ 14.00 mm Hg
Boiling Point: 205.00 to 206.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.353000 mm/Hg @ 25.00 °C. (est)
Flash Point: 170.00 °F. TCC ( 76.67 °C. )
logP (o/w): 1.966 (est)
Soluble in:
 alcohol
 propylene glycol
 water, slightly
 water, 488.9 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 meaty vegetable
Odor Description:
at 0.10 % in dipropylene glycol.
nutty meaty vegetable
Flavor Type: nutty
 green nutty
Taste Description:
green nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Myrazine
Pyrazine, 3,5-diethyl-2-methyl-
Odor: nutty meaty vegetable
Parchem
3,5-diethyl-2-methyl pyrazine
Penta International
3,5-DIETHYL-2-METHYL PYRAZINE
 
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
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 3,5-diethyl-2-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
 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: --
 
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 : 28906
National Institute of Allergy and Infectious Diseases: Data
 3,5-diethyl-2-methylpyrazine
Chemidplus: 0018138051
 
References:
 3,5-diethyl-2-methylpyrazine
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 28906
Pubchem (sid): 134993060
Flavornet: 18138-05-1
 
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): HMDB32946
FooDB: FDB010931
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
 
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
methyl-2-thiazoline
FL
thiazole
FL
fatty
fatty
(E,E)-2,4-
decadienal
FL
green
4-
penten-1-yl acetate
FL
musty
2-
ethoxythiazole
FL
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2,5-
diethyl-3-methyl pyrazine
FL
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
sulfurous
methyl 2-methyl-3-furyl disulfide
FL
 
Potential Uses:
 greenFL
 nutFL
 vegetable 
 
Occurrence (nature, food, other): note
 beef
Search PMC Picture
 coffee
Search PMC Picture
 galbanum oil
Search Trop Picture
 pepper red pepper seed oil
Search PMC Picture
 pork
Search PMC Picture
 potato
Search Trop Picture
 tea
Search Trop Picture
 wine
Search Picture
 
Synonyms:
 diethyl methyl pyrazine
3,5-diethyl-2-methylpyrazine
2,6-diethyl-3-methyl pyrazine
2,6-diethyl-3-methylpyrazine
2-methyl-3,5-diethyl-1,4-diazine
2-methyl-3,5-diethylpyrazine
 pyrazine, 3,5-diethyl-2-methyl-
 
 
Notes:
Found in potato, chicken, beef and pork, tea, coffee, galbanum oil and other foods. Flavouring agent
 
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