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dimethyl dihydrocyclopentapyrazine
2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine

Sponsors

Name:6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine
CAS Number: 38917-61-2Picture of molecule3D/inchi
% from:60.00% to 100.00%
Nikkaji Web:J532.775J
CoE Number:11310
XlogP3-AA:1.20 (est)
Molecular Weight:148.20864000
Formula:C9 H12 N2
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine 30.00% to 60.00%
EFSA/JECFA Comments:
Change name to: 2,5-dimethyl-6,7-dihydro-5Hcyclopentapyrazine. Covers mix of 2,5-dimethyl-6,7-dihydro-5Hcyclopentapyrazine (60-100%) & 3,5-dimethyl-6,7-dihydro-5Hcyclopentapyrazine (up to 40 %). Composition of mixture and stereoisomeric composition to be more specified.
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:2128 2,5- and 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
FLAVIS Number:14.102 (Old)
DG SANTE Food Flavourings:14.102 6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine
FEMA Number:4702 2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.02000 to 1.03000 @ 20.00 °C.
Pounds per Gallon - (est).: 8.497 to 8.581
Refractive Index:1.52400 to 1.53200 @ 20.00 °C.
Melting Point: 130.00 °C. @ 760.00 mm Hg
Boiling Point: 230.00 to 231.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.154000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.1 ( Air = 1 )
Flash Point: 149.00 °F. TCC ( 65.00 °C. )
logP (o/w): 1.770
Soluble in:
 alcohol
 water, 719 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: burnt
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
burnt earthy nutty coffee roasted coffee
Odor Description:at 0.10 % in propylene glycol. burnt earthy nutty roasted coffee
Odor and/or flavor descriptions from others (if found).
Taytonn
Dimethyl Dihydrocyclopentapyrazine
Odor Description:Burnt, Earthy, Nutty, Roast
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
5H-Cyclopentapyrazine, 6,7-dihydro-2,5-dimethyl-
Carbosynth
For experimental / research use only.
2(3)-5-Dimethyl-6,7-dihydro-5h-cyclopentapyrazine
Robinson Brothers
2(3)-5-Dimethyl-6,7-dihydro-5h-cyclopentapyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Taytonn
Dimethyl Dihydrocyclopentapyrazine
Odor: Burnt, Earthy, Nutty, Roast
Treatt
2,5-Dimethyl-6,7-dihydro-5H-cyclopentapyrazine
Kosher
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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 dimethyl dihydrocyclopentapyrazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 270 (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: 25
 average usual ppmaverage maximum ppm
baked goods: 10.0000015.00000
beverages(nonalcoholic): 10.0000015.00000
beverages(alcoholic): 10.0000015.00000
breakfast cereal: 10.0000015.00000
cheese: 10.0000015.00000
chewing gum: 10.0000015.00000
condiments / relishes: 10.0000015.00000
confectionery froastings: 10.0000015.00000
egg products: --
fats / oils: 20.0000025.00000
fish products: --
frozen dairy: 10.0000015.00000
fruit ices: 10.0000015.00000
gelatins / puddings: 12.0000018.00000
granulated sugar: 10.0000015.00000
gravies: 15.0000020.00000
hard candy: 20.0000025.00000
imitation dairy: 10.0000015.00000
instant coffee / tea: 10.0000015.00000
jams / jellies: 10.0000015.00000
meat products: --
milk products: 10.0000015.00000
nut products: 10.0000015.00000
other grains: 10.0000015.00000
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: 10.0000015.00000
seasonings / flavors: 10.0000015.00000
snack foods: 10.0000015.00000
soft candy: 10.0000015.00000
soups: 10.0000015.00000
sugar substitutes: 10.0000015.00000
sweet sauces: 10.0000015.00000
 
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 :530404
National Institute of Allergy and Infectious Diseases:Data
6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine
Chemidplus:0038917612
 
References:
 6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):530404
Pubchem (sid):135282282
 
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 Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB39831
FooDB:FDB019484
Export Tariff Code:2933.99.8090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
dipropyl disulfide
FL/FR
fruity
tropical trithiane
FL/FR
green
geranium thiazole
FL/FR
2-
heptyl furan
FL/FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
vegetable
mesityl oxide
FL/FR
waxy
2-
tridecanone
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
benzyl disulfide
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
dipropyl disulfide
FL/FR
coffee
difurfuryl ether
FL
fatty
2-
heptyl furan
FL/FR
2-
tridecanone
FL/FR
fishy
4,5-
dimethyl thiazole
FL
fruity
tropical trithiane
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
geranium thiazole
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
musty
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
furfuryl thioacetate
FL/FR
solvent
2-
ethyl furan
FL
sulfurous
diphenyl disulfide
FL
S-
furfuryl thioformate
FL/FR
 
Potential Uses:
FLchocolate
FLcoffee
FLmeat
FLnut
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
5H-cyclopentapyrazine, 6,7-dihydro-2,5-dimethyl-
6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine
6,7-dihydro-2,5(2,3)-dimethyl-5H-cyclopentapyrazine
2,5-dimethyl-6,7-dihydro-(5H)-cyclopentapyrazine
2,5-dimethyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
2,5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
2,5- and 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
 
 
Notes:
None found
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