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

2-acetyl-3,5-dimethyl pyrazine
1-(3,5-dimethylpyrazin-2-yl)ethanone

Sponsors

Name:1-(3,5-dimethylpyrazin-2-yl)ethanone
CAS Number: 54300-08-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:259-076-0
FDA UNII:RES1FSY5Z7
Nikkaji Web:J266.851C
MDL:MFCD00055023
CoE Number:11294
XlogP3-AA:0.60 (est)
Molecular Weight:150.18090000
Formula:C8 H10 N2 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Mixture of positional isomers (2-Acetyl-3,5/6-dimethyl), 3,5-dimethyl (65-70 %) and 3,6-dimethyl (25-30 %) isomers (sum 95 %) (EFFA, 2010a). The JECFA evaluated 2-acetyl-3,(5 or 6)-dimethylpyrazine (mixture of two substancs with individual CASrn for each substance). Register CASrn to be changed/deleted.
Category:flavor and fragrance 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:786 2-acetyl-3,5-dimethylpyrazine
FLAVIS Number:14.055 (Old)
DG SANTE Food Flavourings:14.055 2-acetyl-3,5-dimethylpyrazine
FEMA Number:3327 2-acetyl-3,5-dimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:yellow semi-solid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.07000 to 1.07500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.903 to 8.945
Refractive Index:1.51000 to 1.52000 @ 20.00 °C.
Boiling Point: 70.00 °C. @ 7.00 mm Hg
Vapor Pressure:3.000000 mm/Hg @ 20.00 °C.
Flash Point: 195.00 °F. TCC ( 90.56 °C. )
logP (o/w): -0.139 (est)
Soluble in:
 alcohol
 water, 1.855e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
1-(3,6-dimethylpyrazin-2-yl)ethanone
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
nutty hazelnut roasted hazelnut
Odor Description:at 0.10 % in propylene glycol. nutty roasted hazelnut
Flavor Type: nutty
nutty hazelnut roasted hazelnut
Taste Description: nutty roasted hazelnut
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
2-Acetyl-3,5(or 6)-dimethylpyrazine
Carbosynth
For experimental / research use only.
2-Acetyl-3,5-dimethylpyrazine
Endeavour Specialty Chemicals
2-Acetyl-3,5-dimethylpyrazine 99% F&F
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl-3,5(or6)-dimethyl pyrazine, Kosherk
M&U International
2-ACETYL-3(5/6)-DIMETHYL PYRAZINE, Kosher
Penta International
2-ACETYL-3,5,6-DIMETHYL PYRAZINE, Kosher
Reincke & Fichtner
2-Acetyl-3,5(and 6)-dimethylpyrazine
Robinson Brothers
2-Acetyl-3,5-dimethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Acetyl-3,5(6)-dimethylpyrazine, mixture of isomers, ≥98%, FG
Certified Food Grade Products
Sunaux International
2-Acetyl-3(5/6)-dimethyl Pyrazine
Tengzhou Jitian Aroma Chemiclal
2-Acetyl-3(5/6)-dimethyl pyrazine
Treatt
2-Acetyl-3,5 (6)-Dimethyl-Pyrazine
Halal, Kosher
 
Safety Information:
Preferred SDS: View
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: flavor and fragrance agents
Recommendation for 2-acetyl-3,5-dimethyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.97 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/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: 6
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -5.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: -1.00000
granulated sugar: --
gravies: -5.00000
hard candy: -5.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
meat products: -5.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -5.00000
sugar substitutes: --
sweet sauces: --
 
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

EPI System: View
EPA Substance Registry Services (TSCA):54300-08-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :104721
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(3,5-dimethylpyrazin-2-yl)ethanone
Chemidplus:0054300082
 
References:
 1-(3,5-dimethylpyrazin-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:54300-08-2
Pubchem (cid):104721
Pubchem (sid):135062346
 
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):HMDB39999
FooDB:FDB019681
Export Tariff Code:2933.99.9700
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
balsamic
balsamic
2-
acetyl furan
FL/FR
camphoreous
butyrophenone
FL/FR
caramellic
iso
propenyl pyrazine
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
coffee
coffea arabica seed extract
FL/FR
earthy
nutty pyrazine
FL/FR
fruity
nonyl isovalerate
FL/FR
green
2-
heptyl furan
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
roasted
chestnut fragrance
FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
(E)-
filbertone
FL/FR
(+)-(E,S)-
filbertone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
european
hazelnut absolute
FL/FR
hazelnut fragrance
FR
roasted
hazelnut infusions
FL/FR
european
hazelnut oil CO2 extract
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-3,6-dimethyl pyrazine
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
furfuryl thioacetate
FL/FR
tobacco
3-
ethyl pyridine
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
2-
acetyl-3,6-dimethyl pyrazine
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL
2,5-
dimethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
(E)-
filbertone
FL/FR
2-
methoxy-6-methyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
nonyl isovalerate
FL/FR
2-
propyl-3,5-dimethyl pyrazine
FL
pyrazine
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
astringent
2-
methyl pyridine
FL
bitter
methyl ethoxypyrazine
FL
burnt
2-
methyl quinoxaline
FL
iso
propenyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
caramellic
3-
ethyl pyridine
FL/FR
cocoa
chocolate enhancers
FL
coffee
coffea arabica seed extract
FL/FR
corn chip
2-
acetyl thiazole
FL/FR
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
green
2,5-
dimethyl-4-ethyl oxazole
FL
3-
methyl pyridine
FL
1-(5-
methyl-2-furyl) propan-1-one
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
almond hazelnut flavor
FL
arachis hypogaea fruit extract
FL
2-
butyl-2-butenal
FL
roasted
chestnut flavor
FL
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,5-
diethyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
1-
ethyl-2-acetyl pyrrole
FL
2-
ethyl-6-methyl pyrazine
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
toasted
hazelnut cream flavor
FL
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
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
sesame absolute
FL/FR
sesame distillates
FL
2,4,5-
trimethyl thiazole
FL/FR
onion
2-
acetyl thiophene
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
3,5-
diisobutyl-1,2,4-trithiolane
FL
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
chocolate cinnamon hazelnut flavor
FL
cinnamon hazelnut cappuccino flavor
FL
cinnamon hazelnut cream flavor
FL
vanilla
vanilla hazelnut flavor
FL
 
Potential Uses:
FRbutterscotch
FLcaramel
FRhazelnut
FRpopcorn
FRtoffee
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 mushroom
Search PMC Picture
 tea green tea
Search Trop Picture
 
Synonyms:
2-acetyl-3,5-dimethylpyrazine
2-acetyl-3,5,6-dimethyl pyrazine
1-(3,5-dimethyl pyrazin-2-yl)ethanone
1-(3,5-dimethyl pyrazinyl)ethan-1-one
1-(3,5-dimethyl pyrazinyl)ethanone
1-(3,5-dimethylpyrazin-2-yl)ethanone
1-(3,5-dimethylpyrazinyl)ethan-1-one
 ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-
 ethanone, 1-(3,5-dimethylpyrazinyl)-
 

Articles:

 None found yet.
 
Notes:
Constit. of wood smoke and coffee aroma. Component of *FEMA 3327*
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy