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ethyl dimethyl pyrazine
5-ethyl-2,3-dimethylpyrazine

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Fragrance Demo Formulas
Flavor Demo Formulas
Name:5-ethyl-2,3-dimethylpyrazine
CAS Number: 15707-34-3Picture of molecule3D/inchi
FDA UNII:6496XCH56Q
Nikkaji Web:J426.502E
Beilstein Number:956766
MDL:MFCD04038059
XlogP3:1.40 (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
JECFA Food Flavoring:2126 5-ethyl-2,3-dimethylpyrazine
FLAVIS Number:14.170 (Old)
DG SANTE Food Flavourings:14.170 5-ethyl-2,3-dimethylpyrazine
FEMA Number:4434 5-ethyl-2,3-dimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):15707-34-3 ; 5-ETHYL-2,3-DIMETHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.94400 to 0.98200 @ 20.00 °C.
Pounds per Gallon - (est).: 7.864 to 8.181
Refractive Index:1.49400 to 1.50200 @ 20.00 °C.
Boiling Point: 190.00 to 191.00 °C. @ 760.00 mm Hg
Boiling Point: 191.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.740000 mmHg @ 25.00 °C. (est)
Flash Point: 159.00 °F. TCC ( 70.56 °C. )
logP (o/w): 1.457 (est)
Soluble in:
 alcohol
 water, 1473 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: burnt
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
burnt popcorn roasted cocoa
Odor Description:at 0.10 % in propylene glycol. burnt popcorn roasted cocoa
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2.3-DIMETHYL-5-ETHYLPYRAZINE
BOC Sciences
For experimental / research use only.
2,3-Dimethyl-6-ethylpyrazine
Excellentia International
2-Ethyl-5,6-Dimethyl Pyrazine (Pyrazine Mix. # 10, 14, 24) Natural
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,3-Dimethyl-5-ethyl pyrazine Kosherk
M&U International
2,3-DIMETHYL-5-ETHYL PYRAZINE, Kosher
Myrazine
5-Ethyl-2,3-dimethylpyrazine/EU Nat.
Penta International
2,3-DIMETHYL-5-ETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
Penta International
2,3-DIMETHYL-5-ETHYL PYRAZINE
Riverside Aromatics
ETHYLDIMETHYLPYRAZINES NATURAL
Santa Cruz Biotechnology
For experimental / research use only.
5-Ethyl-2,3-dimethylpyrazine
Sigma-Aldrich
For experimental / research use only.
5-Ethyl-2,3-dimethylpyrazine analytical standard
Sunaux International
2,3-Dimethyl-5-ethyl Pyrazine
TCI AMERICA
For experimental / research use only.
5-Ethyl-2,3-dimethylpyrazine >98.0%(GC)(T)
Tengzhou Xiang Yuan Aroma Chemicals
2.3-Dimethyl-5-Ethyl Pyrazine
 
Safety Information:
Preferred SDS: View
 
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 ethyl dimethyl pyrazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1100 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 24
 average usual ppmaverage maximum ppm
baked goods: 3.100006.00000
beverages(nonalcoholic): 1.900002.50000
beverages(alcoholic): 0.300001.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 1.700003.60000
fruit ices: --
gelatins / puddings: 1.100002.30000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 2.000004.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.900006.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 1.720003.60000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 1.100002.33000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 2.920006.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 3.130006.00000
Meat and meat products, including poultry and game (08.0): 2.000004.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 1.930002.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.300001.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

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 :27460
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-ethyl-2,3-dimethylpyrazine
Chemidplus:0015707343
 
References:
 5-ethyl-2,3-dimethylpyrazine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):27460
Pubchem (sid):134992124
Flavornet:15707-34-3
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
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29727
FooDB:FDB000923
Export Tariff Code:2933.99.8290
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
chocolate
2,5-
dimethyl pyrazine
FL/FR
cocoa
theobroma cacao extract
FL/FR
corn chip
popcorn pyrimidine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
2-
propionyl pyrrole
FL
bready
bready
2-
propionyl thiazole
FL
cocoa
theobroma cacao extract
FL/FR
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
popcorn pyrimidine
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
 
Potential Uses:
FLbread
FLmeat
 
Occurrence (nature, food, other):note
 cocoa bean roasted - up to 0.2 mg/kg
Search Trop Picture
 coconut - up to 4 mg/kg
Search Trop Picture
 coffee roasted coffee - 10 mg/kg
Search PMC Picture
 freesia refracta var. armstrongii
Search Trop Picture
 lamb fat
Search PMC Picture
 malt - up to 0.01 mg/kg
Search PMC Picture
 pepper bell pepper fruit
Search Trop Picture
 pork
Search PMC Picture
 potato chip - 0.3 mg/kg
Search PMC Picture
 sesame seed oil
Search Trop Picture
 zizania aquatica
Search Trop Picture
 
Synonyms:
2,3-dimethyl-5-ethyl pyrazine
2,3-dimethyl-5-ethyl pyrazine natural 5% in ethyl alcohol
2,3-dimethyl-5-ethylpyrazine
 ethyl dimethyl pyrazine natural
5-ethyl-2,3-dimethyl pyrazine
5-ethyl-2,3-dimethyl-pyrazine
5-ethyl-2,3-dimethylpyrazine
2-ethyl-5,6-dimethyl pyrazine
2-ethyl-5,6-dimethylpyrazine
 pyrazine, 5-ethyl-2,3-dimethyl-
 

Articles:

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Notes:
Constit. of Galbanum oil
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