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2-isobutyl-5-methoxypyrazine
pyrazine, 2-methoxy-5-(2-methylpropyl)-

Supplier Sponsors

Name:	2-methoxy-5-(2-methylpropyl)pyrazine
CAS Number:	36330-05-9	3D/inchi
FDA UNII:	Search
Nikkaji Web:	J422.355A
XlogP3-AA:	1.70 (est)
Molecular Weight:	166.22378000
Formula:	C9 H14 N2 O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:information only not used for fragrances or flavors

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
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
Pubchem Patents:	Search
PubMed:	Search
NCBI:	Search

Physical Properties:

Appearance:	colorless to pale yellow clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Boiling Point:	221.00 to 222.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure:	0.156000 mmHg @ 25.00 °C. (est)
Flash Point:	170.00 °F. TCC ( 76.50 °C. ) (est)
logP (o/w):	2.566 (est)
Soluble in:
	alcohol
	water, 229.6 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

None found

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:
information only not used for fragrances or flavors
Recommendation for 2-isobutyl-5-methoxypyrazine usage levels up to:
	not for fragrance use.

Recommendation for 2-isobutyl-5-methoxypyrazine flavor usage levels up to:
	not for flavor use.

Safety References:

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):36330-05-9

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :118950

National Institute of Allergy and Infectious Diseases:Data

2-methoxy-5-(2-methylpropyl)pyrazine

Chemidplus:0036330059

References:

	2-methoxy-5-(2-methylpropyl)pyrazine
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	118950
Pubchem (sid):	135074140

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (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):	Search
ChemSpider:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

not found in nature

Synonyms:

2-	methoxy-5-(2-methyl propyl) pyrazine
2-	methoxy-5-(2-methylpropyl)pyrazine
	methoxy-5-isobutylpyrazine
	pyrazine, 2-methoxy-5-(2-methylpropyl)-

Articles:

PubMed:Electrochemical detection of the 2-isobutyl-3-methoxypyrazine model odorant based on odorant-binding proteins: The proof of concept.

PubMed:Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany.

PubMed:Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry.

PubMed:Following in their footprints: cuticular hydrocarbons as overwintering aggregation site markers in Hippodamia convergens.

PubMed:Key aroma compounds in roasted in-shell peanuts.

PubMed:The role of semiochemicals in short-range location of aggregation sites in Adalia bipunctata (Coleoptera, Coccinellidae).

PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.

PubMed:Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).

PubMed:Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazine, glutathione, and hydroxycinnamate evolution during ripening of Sauvignon blanc (Vitis vinifera L.).

PubMed:Accurate analysis of trace earthy-musty odorants in water by headspace solid phase microextraction gas chromatography-mass spectrometry.

PubMed:Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry.

PubMed:Dynamics of odorant binding to thin aqueous films of rat-OBP3.

PubMed:Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.

PubMed:Selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds.

PubMed:Identification of alkyl-methoxypyrazines as the malodorous compounds in water supplies from Northwest Spain.

PubMed:Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines.

PubMed:Effects of cluster light exposure on 3-isobutyl-2-methoxypyrazine accumulation and degradation patterns in red wine grapes ( Vitis vinifera L. Cv. Cabernet Franc).

PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.

PubMed:Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay.

PubMed:New volatile sulfur-containing constituents in a simultaneous distillation-extraction extract of red bell peppers (Capsicum annuum).

PubMed:Determination of characteristic odorants from Harmonia axyridis beetles using in vivo solid-phase microextraction and multidimensional gas chromatography-mass spectrometry-olfactometry.

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:Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.

PubMed:Absolute configuration of 2-sec-butyl-4,5-dihydrothiazole in male mouse urine.

PubMed:Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines.

PubMed:Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.

PubMed:The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry.

PubMed:Similar increases in extracellular lactic acid in the limbic system during epileptic and/or olfactory stimulation.

PubMed:Potent odorants of raw Arabica coffee. Their changes during roasting.

PubMed:Conformational stability and binding properties of porcine odorant binding protein.

PubMed:Lipocalins of boar salivary glands binding odours and pheromones.

PubMed:Membrane receptor for odour-binding proteins.

PubMed:Odorant-binding proteins of the mouse.

PubMed:Headspace constituents of opium.

PubMed:Odorant response of isolated olfactory receptor cells is blocked by amiloride.

PubMed:Ultrastructural characteristics of sustentacular cells in control and odorant-treated olfactory mucosae of the salamander.

PubMed:Odorant stimulation of secretory and neural processes in the salamander olfactory mucosa.

PubMed:The odorant-sensitive adenylate cyclase of olfactory receptor cells. Differential stimulation by distinct classes of odorants.

PubMed:Crystallization of an odorant-binding protein from cow nasal mucosa.

PubMed:Pyrazines responsible for the potatolike odor produced by some serratia and cedecea strains.

Notes:

None found

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