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

2,5-diethyl pyrazine
pyrazine, 2,5-diethyl-

Supplier Sponsors

CAS Number: 13238-84-1Picture of molecule3D/inchi
Nikkaji Web:J285.823A
MDL:MFCD06657570
CoE Number:11306
XlogP3-AA:1.40 (est)
Molecular Weight:136.19764000
Formula:C8 H12 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
FLAVIS Number:14.097 (Old)
DG SANTE Food Flavourings:14.097 2,5-diethylpyrazine
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 88.00 °C. @ 760.00 mm Hg
Boiling Point: 187.00 to 189.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.743000 mm/Hg @ 25.00 °C. (est)
Flash Point: 98.00 °F. TCC ( 36.67 °C. )
logP (o/w): 1.706 (est)
Soluble in:
 alcohol
 water, 1645 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Flavor Type: nutty
nutty hazelnut
Taste Description: nutty hazelnut
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2.5 DIETHYL PYRAZINE
BOC Sciences
For experimental / research use only.
2,5-Diethylpyrazine
Jiangyin Healthway
2,5-Diethyl pyrazine
New functional food ingredients
M&U International
2,5-DIETHYL PYRAZINE, Kosher
Sunaux International
2,5-Diethyl 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 2,5-diethyl pyrazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.024 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 270 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 1.000005.00000
Meat and meat products, including poultry and game (08.0): 0.100000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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):

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

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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :25797
National Institute of Allergy and Infectious Diseases:Data
2,5-diethylpyrazine
Chemidplus:0013238841
 
References:
 2,5-diethylpyrazine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):25797
Pubchem (sid):134989911
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
HMDB (The Human Metabolome Database):HMDB36808
FooDB:FDB015754
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fruity
allyl 2-ethyl butyrate
FL/FR
nutty
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
(-)-(E,R)-
filbertone
FL/FR
(+)-(E,S)-
filbertone
FL/FR
european
hazelnut absolute
FL/FR
roasted
hazelnut infusions
FL/FR
european
hazelnut oil CO2 extract
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
astringent
2-
methyl pyridine
FL
burnt
2-
methyl quinoxaline
FL
2,4,5-
trimethyl oxazole
FL/FR
chocolate
chocolate hazelnut flavor
FL
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
ethereal
allyl 2-ethyl butyrate
FL/FR
green
2,5-
dimethyl-4-ethyl oxazole
FL
3-
methyl pyridine
FL
1-(5-
methyl-2-furyl) propan-1-one
FL
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
almond hazelnut flavor
FL
3,6-
cocoa pyrazine
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
2-
ethyl-6-methyl pyrazine
FL
filbert flavor
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
(+)-(E,S)-
filbertone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
european
hazelnut absolute
FL/FR
european
hazelnut distillates
FL
hazelnut flavor
FL
roasted
hazelnut infusions
FL/FR
european
hazelnut oil CO2 extract
FL/FR
european
hazelnut oleoresin
FL
hazelnut paste
FL
methyl benzoxole
FL/FR
spicy
chocolate cinnamon hazelnut flavor
FL
cinnamon hazelnut cappuccino flavor
FL
cinnamon hazelnut cream flavor
FL
cinnamon hazelnut flavor
FL
vanilla
vanilla hazelnut flavor
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 coffee - up to 0.1 mg/kg
Search PMC Picture
 peanut - 0.02 mg/kg
Search PMC Picture
 sesame seed roasted
Search Trop Picture
 
Synonyms:
2,5-diethylpyrazine
 pyrazine, 2,5-diethyl-
 
 
Notes:
Constit. of roasted coffee beans. Used in food flavouring
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