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

2-acetyl-6-methyl pyrazine
1-(6-methylpyrazin-2-yl)ethanone

Sponsors

CAS Number: 22047-26-3Picture of molecule3D/inchi
Nikkaji Web:J624.962K
CoE Number:11298
XlogP3-AA:0.20 (est)
Molecular Weight:136.15396000
Formula:C7 H8 N2 O
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:14.087 (Old)
DG SANTE Food Flavourings:14.087 2-acetyl-6-methylpyrazine
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 33.00 °C. @ 760.00 mm Hg
Boiling Point: 225.00 to 227.00 °C. @ 760.00 mm Hg (est)
Boiling Point: 280.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.069000 mm/Hg @ 25.00 °C. (est)
Flash Point: 204.00 °F. TCC ( 95.40 °C. ) (est)
logP (o/w): 0.447 (est)
Soluble in:
 alcohol
 water, 6.241e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
2-acetyl-3-methyl pyrazine
2-acetyl-5-methyl pyrazine
 
Organoleptic Properties:
Odor Type: roasted
Odor Strength:high ,
recommend smelling in a 0.01 % solution or less
roasted coffee cocoa popcorn coffee roasted coffee
Odor Description:at 0.01 % in propylene glycol. roasted coffee cocoa popcorn
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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-acetyl-6-methyl pyrazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.028 (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 :527821
National Institute of Allergy and Infectious Diseases:Data
1-(6-methylpyrazin-2-yl)ethanone
 
References:
 1-(6-methylpyrazin-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):527821
Pubchem (sid):125682123
 
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):Search
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
2-
acetyl-2-pyrroline
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl dimethyl pyrazine
FL
2-
formyl pyrrole
FL
3-
mercapto-3-methyl butyl formate
FL
methyl 2-(methyl thio) acetate
FL
2-
propionyl pyrrole
FL
pyrazines mixture
FL
sulfuryl formate
FL
alliaceous
alliaceous
benzyl mercaptan
FL
dicyclohexyl disulfide
FL
ammoniacal
2-
methyl piperidine
FL
bready
2-
propionyl thiazole
FL
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
coffee
coffee distillates
FL
coffee pyrazine
FL
difurfuryl ether
FL
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
methyl furfuryl thiol
FL
2-
thiophene thiol
FL
corn chip
2-
acetyl-2-thiazoline
FL
earthy
difurfuryl sulfide
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
furfuryl isobutyrate
FL
furfuryl isovalerate
FL
furfuryl propionate
FL
green
2-
methyl-5-isopropyl pyrazine
FL
malty
yeast thiazoline
FL
meaty
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
molasses
molasses blackstrap
FL
mustard
furfuryl methyl ether
FL
musty
2-
ethoxythiazole
FL
nutty
1-
ethyl-2-acetyl pyrrole
FL
nutty thiazole
FL
onion
furfuryl isopropyl sulfide
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
solvent
2-
ethyl furan
FL
sulfurous
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
furfuryl thiopropionate
FL
3-
methyl-2-butane thiol
FL
2-
thienyl mercaptan
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 coffee - up to 0.55 mg/kg
Search PMC Picture
 sesame seed roasted
Search Trop Picture
 
Synonyms:
2-acetyl-6-methylpyrazine
 ethanone, 1-(6-methyl-2-pyrazinyl)-
1-(6-methyl-2-pyrazinyl) ethanone
1-(6-methyl-2-pyrazinyl)-1-ethanone
1-(6-methyl-2-pyrazinyl)ethanone
1-(6-methylpyrazin-2-yl)ethanone
 pyrazine, 2-acetyl-6-methyl-
 

Articles:

PubMed:Design, synthesis, and biological activities of novel hexahydropyrazino[1,2-a]indole derivatives as potent inhibitors of apoptosis (IAP) proteins antagonists with improved membrane permeability across MDR1 expressing cells.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:2,3,4-Triacet-oxy-1-[5-(1,2,3,4-tetra-acetoxy-butyl)pyrazin-2-yl]butyl acetate.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
PubMed:Volatile flavor components of rice cakes.
PubMed:Amino acids and peptides. XL. Synthesis of Ac-Tyr-Val-Ala-Asp-MCA using newly developed acetylating reagent.
 
Notes:
None found
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