|
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.94400 to 0.95400 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.855 to 7.938
|
| Refractive Index: | 1.49200 to 1.50200 @ 20.00 °C.
|
| Boiling Point: | 95.00 °C. @ 14.00 mm Hg
|
| Boiling Point: | 205.00 to 206.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.353000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 170.00 °F. TCC ( 76.67 °C. )
|
| logP (o/w): | 1.966 (est) |
| Soluble in: |
| | alcohol | | | propylene glycol | | | water, slightly | | | water, 488.9 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: nutty |
| nutty meaty vegetable |
| Odor Description:at 0.10 % in dipropylene glycol. nutty meaty vegetable |
| Flavor Type: nutty |
| green nutty |
| Taste Description: green nutty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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 3,5-diethyl-2-methyl pyrazine usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (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: 19 |
| Click here to view publication 19 |
| | average usual ppm | average maximum ppm |
| baked goods: | 1.00000 | 2.00000 |
| beverages(nonalcoholic): | 0.50000 | 1.00000 |
| beverages(alcoholic): | 0.10000 | 0.50000 |
| breakfast cereal: | 1.00000 | 2.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.50000 | 1.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | 0.50000 | 1.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 0.50000 | 1.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | 1.00000 | 2.00000 |
| soups: | 0.10000 | 0.50000 |
| 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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :28906 |
| National Institute of Allergy and Infectious Diseases:Data |
| 3,5-diethyl-2-methylpyrazine |
| Chemidplus:0018138051 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| chocolate |
cocoa hexenal
FL/FR |
2- methoxy-3-methyl pyrazine
FL/FR |
| fruity |
allyl 2-ethyl butyrate
FL/FR |
3- methyl-2-butenal
FL/FR |
tropical thiazole
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-3-propyl pyrazine
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
| For Flavor |
| No flavor group found for these |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
2- methyl-2-thiazoline
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
thiazole
FL |
| alliaceous |
| alliaceous |
tropical thiazole
FL/FR |
| cocoa |
cocoa hexenal
FL/FR |
| earthy |
2- methyl-3-propyl pyrazine
FL/FR |
| ethereal |
allyl 2-ethyl butyrate
FL/FR |
| fatty |
(E,E)-2,4- decadienal
FL |
| floral |
2- acetyl-5-methyl thiophene
FL |
| fruity |
3- methyl-2-butenal
FL/FR |
| green |
olive flavor
FL |
4- penten-1-yl acetate
FL |
| musty |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
2- acetyl-3-methyl pyrazine
FL/FR |
2,5- diethyl-3-methyl pyrazine
FL |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- methoxy-3-methyl pyrazine
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| radish |
3-( methyl thio) propyl mercaptoacetate
FL |
| sulfurous |
methyl 2-methyl-3-furyl disulfide
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | diethyl methyl pyrazine | | 3,5- | diethyl-2-methylpyrazine | | 2,6- | diethyl-3-methyl pyrazine | | 2,6- | diethyl-3-methylpyrazine | | 2- | methyl-3,5-diethyl-1,4-diazine | | 2- | methyl-3,5-diethylpyrazine | | | pyrazine, 3,5-diethyl-2-methyl- |
Articles:
|
Found in potato, chicken, beef and pork, tea, coffee, galbanum oil and other foods. Flavouring agent
|
3D/inchi
