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

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  15707-34-3 2,3-Dimethyl-6-ethylpyrazine

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  Excellentia International

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  Myrazine LLC

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  Myrazine LLC,formerly known as Cheng Smith LLC, and Abioco, started its search for Natural materials in 2000, when we started to import natural alcohols from China. China's liquor fermentation technology is as old as the country. Chinese liquor is? unique, because it is fermented from grains, such as rice, wheat, sorghum, and barleys. With bacteria or microorganism present in the fermentaiton, Chinese liquor is rich in flavours. It is reported that there are over 100 flavour materials in the liquor fermentation broth. During the production, the "good" liquor is distilled out, and the "bad" alcohols are dumped as "wastes" before 1980s. Fusel oil is regarded and dumped as the "bad" one during the production. Today, every single ton of the liquor fermentation "wastes" --- fusel oil, has been physically distilled. Alcohols from these distillations are methyl alcohol, ethanol, propanol, butanol, iso-butanol, iso-amyl alcohol, etc. Most of the alcohols are used by the flavour and fragrances industry as raw materials, which eventually go into the beverages, food, and some daily products. According to the US and EU regulations about natural ingredients, materials from fermentation are regarded as "natural".
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  Riverside Aromatics Ltd.

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  Sunaux International

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  E0828 5-Ethyl-2,3-dimethylpyrazine >98.0%(GC)(T)
  SDS

Fragrance Demo Formulas Flavor Demo Formulas Name: 5-ethyl-2,3-dimethylpyrazine CAS Number: 15707-34-3 3D/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, Edge 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 PubMed: Search NCBI: Search JECFA Food Flavoring: 2126 5-ethyl-2,3-dimethylpyrazine 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 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) sds 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 Click here to view publication 24   average usual ppm average maximum ppm baked goods: 3.10000 6.00000 beverages(nonalcoholic): 1.90000 2.50000 beverages(alcoholic): 0.30000 1.00000 breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: 1.70000 3.60000 fruit ices: - - gelatins / puddings: 1.10000 2.30000 granulated sugar: - - gravies: - - hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 2.00000 4.00000 milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: 2.90000 6.00000 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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 1.72000 3.60000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): - - Edible ices, including sherbet and sorbet (03.0): 1.10000 2.33000 Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 2.92000 6.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): - - Bakery wares (07.0): 3.13000 6.00000 Meat and meat products, including poultry and game (08.0): 2.00000 4.00000 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): 1.93000 2.50000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.30000 1.00000 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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search 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 2011 (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: FL bread FL meat   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:   None found yet. 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Notes: Constit. of Galbanum oil