| Name: | 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| CAS Number: | 38917-62-3 |  3D/inchi
|
| Other(deleted CASRN): | 38917-63-4 |
| % from: | 30.00% to 60.00% |
| FDA UNII: | 7V95I5A59R |
| CoE Number: | 11309 |
| XlogP3-AA: | 1.30 (est) |
| Molecular Weight: | 148.20864000 |
| Formula: | C9 H12 N2 |
| NMR Predictor: | Predict (works with chrome, Edge or firefox) |
| Name: | 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine |
| CAS Number: | 38917-63-4 |  3D/inchi
|
| FDA UNII: | Search |
| EFSA/JECFA Comments: |
| CASrn in Register refers to 6,7-dihydro-3,5-dimethyl-5H-cyclopentapyrazine. CASrn to be changed. |
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless solid or liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 25.00 to 27.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 66.00 °C. @ 2.00 mm Hg
|
| Vapor Pressure: | 0.197000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 178.00 °F. TCC ( 81.10 °C. ) (est)
|
| logP (o/w): | 1.762 (est) |
| Soluble in: |
| | alcohol | | | water, slightly | | | water, 557.2 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: nutty |
| roasted nutty |
| Odor Description:at 0.10 % in dipropylene glycol. roasted nutty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine 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 ppm | average maximum ppm |
| baked goods: | 1.00000 | 2.00000 |
| beverages(nonalcoholic): | 0.10000 | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | 1.00000 | 2.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.30000 | 1.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 0.50000 | 1.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 0.50000 | 1.00000 |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| 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...
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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
|
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
|
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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :6428802 |
| National Institute of Allergy and Infectious Diseases:Data |
| 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| Chemidplus:0038917623 |
| 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine |
| Chemidplus:0038917634 |
References:
| | 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 6428802 |
| Pubchem (sid): | 10544751 |
| | 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine |
| Pubchem (sid): | 135344276 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5H- | cyclopenta[b]pyrazine, 6,7-dihydro-2,3-dimethyl- | | 6,7- | dihydro-2,3-dimethyl-5H-cyclopenta[b]pyrazine | | 2,3- | dimethyl-6,7-dihydro-5H-cyclopenta[b]pyrazine | | 2,3- | dimethyl-6,7-dihydro-5H-cyclopentapyrazine | | (5H)-2,3- | dimethyl-6,7-dihydrocyclopenta(b)pyrazine |
Articles:
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Formed from cysteine and rhamnose under roasting conditions. Found in beef, coffee, cocoa, earth almond (Cyperus esulentus), roast almonds, walnut and hazelnut. Flavouring ingredient
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