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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear liquid (est) |
| Assay: | 98.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.11400 to 1.11800 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 9.270 to 9.303
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| Specific Gravity: | 1.10500 to 1.11400 @ 25.00 °C.
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| Pounds per Gallon - est.: | 9.195 to 9.270
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| Refractive Index: | 1.52000 to 1.52400 @ 20.00 °C.
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| Refractive Index: | 1.52100 to 1.52300 @ 20.00 °C.
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| Boiling Point: | 265.00 to 266.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 90.00 °C. @ 20.00 mm Hg
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| Vapor Pressure: | 0.105000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 176.00 °F. TCC ( 80.00 °C. )
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| logP (o/w): | -0.484 (est) |
| Soluble in: |
| | alcohol | | | water, 6.241e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
| Stability: |
| | stable in most media |
| Similar Items: note |
| 2-acetyl-5-methyl pyrazine |
| 2-acetyl-6-methyl pyrazine |
Organoleptic Properties:
| |
| Odor Type: nutty |
| |
| Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
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| Substantivity: | 25 hour(s) at 100.00 % |
| |
| | nutty nut flesh hazelnut roasted hazelnut grain toasted grain corn chip vegetable nut skin caramellic |
Odor Description: at 0.10 % in dipropylene glycol. | nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic Luebke, William tgsc, (2017) |
| |
| |
| Flavor Type: nutty |
| |
| | nutty nut flesh hazelnut roasted hazelnut grain toasted grain potato chip potato baked potato nut skin vegetable |
Taste Description:
| nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable Luebke, William tgsc, (2017) |
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| Odor and/or flavor descriptions from others (if found). |
| |
| R C Treatt & Co Ltd |
| 2-Acetyl-3-methylpyrazine Halal, Kosher |
| Odor Description: | nutty, vegetable, and roasted cereal |
| Taste Description: | nutty Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm. |
| |
| Taytonn ASCC |
| 2-Acetyl-3-methylpyrazine |
| Odor Description: | Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal |
| |
| FCI SAS |
| 2-ACETYL-3-METHYL PYRAZINE |
| Odor Description: | Roast, nutty, vegetable clear sceat, Roast paddy |
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| |
Cosmetic Information:
Suppliers:
| Ambles Nature et Chimie |
| 2-ACETYL-3-METHYL PYRAZINE
|
| Anhui Haibei |
| 2-Acetyl-3-methyl Pyrazine
Odor: Roasted nutty vegetable toasted grain |
| Anhui Suzhou Jinli Aromatic Chemicals |
| 2-Acetyl-3-methyl Pyrazine
Odor: roast, nut, vegetable, Baked corn |
| Augustus Oils |
| 2 Acetyl 3 Methyl Pyrazine
|
| Services |
| Beijing Lys Chemicals |
| 2-Acetyl-3-methylpyrazine
|
| BOC Sciences |
| For experimental / research use only. |
| 2-Acetyl-3-methylpyrazine
|
| Carbosynth |
| For experimental / research use only. |
| 2-Acetyl-3-methylpyrazine
|
| Charkit Chemical |
| ACETYL-3-METHYLPYRAZINE, 2- FEMA 3964
|
| Diffusions Aromatiques |
| 2-ACETYL-3-METHYLPYRAZINE
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| Ernesto Ventós |
| 2-ACETYL-3-METHYLPYRAZINE
Odor: NUTTY, ROASTED, VEGETABLE |
| FCI SAS |
| 2-ACETYL-3-METHYL PYRAZINE
Odor: Roast, nutty, vegetable clear sceat, Roast paddy |
| Frutarom |
| 2-ACETYL-3-METHYLPYRAZINE
KOSHER Flavor: Nutty, Flesh, Roasted, Grain |
| CBD Offering |
| IFF |
| 2-ACETYL-3-METHYLPYRAZINE
KOSHER Flavor: Nutty, Flesh, Roasted, Grain |
| Jiangyin Healthway |
| 2-Acetyl-3-methyl Pyrazine
|
| New functional food ingredients |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 2-Acetyl-3-methyl pyrazine, Kosherk
|
| Kingchem Laboratories |
| 2 ACETYL-3-METHYLPYRAZINE
Odor: Roast, nutty, vegetable clear scent |
| Lluch Essence |
| PYRAZINE 2-ACETHYL-3-METHYL
|
| M&U International |
| 2-ACETYL-3-METHYL PYRAZINE, Kosher
|
| Matrix Scientific |
| For experimental / research use only. |
| 2-Acetyl-3-methylpyrazine, 98%
|
| Pearlchem Corporation |
| 2-Acetyl-3-methyl Pyrazine
|
| Penta International |
| 2-ACETYL-3-METHYL PYRAZINE
|
| R C Treatt & Co Ltd |
| 2-Acetyl-3-methylpyrazine
Halal, Kosher Odor: nutty, vegetable, and roasted cereal Flavor: nutty Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm. |
| Reincke & Fichtner |
| 2-Acetyl-3-methyl Pyrazine
|
| Sigma-Aldrich |
| 2-Acetyl-3-methylpyrazine, ≥98%, FG
|
| Certified Food Grade Products |
| Sunaux International |
| 2-Acetyl-3-methyl Pyrazine
|
| Synerzine |
| 2-Acetyl-3-Methylpyrazine
|
| Taytonn ASCC |
| 2-Acetyl-3-methylpyrazine
Odor: Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal |
| TCI AMERICA |
| For experimental / research use only. |
| 2-Acetyl-3-methylpyrazine >98.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 2-Acetyl-3-methyl Pyrazine
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 2-Acetyl-3-methyl Pyrazine
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| Tianjin Danjun International |
| 2-Acetyl-3-methylpyrazine
|
| United International |
| 2-Acetyl-3-Methyl Pyrazine
|
| WholeChem |
| 2-Acetyl-3-methyl pyrazine
|
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.
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| |
| 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
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | flavoring agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for 2-acetyl-3-methyl pyrazine usage levels up to: | | | 0.1000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.10 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (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: 20 |
| Click here to view publication 20 |
| | average usual ppm | average maximum ppm |
| baked goods: | 1.30000 | 4.30000 |
| beverages(nonalcoholic): | 0.30000 | 0.60000 |
| beverages(alcoholic): | 0.30000 | 3.00000 |
| breakfast cereal: | 0.10000 | 2.00000 |
| cheese: | - | - |
| chewing gum: | 0.80000 | 8.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.30000 | 3.00000 |
| egg products: | 0.30000 | 3.00000 |
| fats / oils: | 0.30000 | 3.00000 |
| fish products: | 0.10000 | 3.00000 |
| frozen dairy: | 1.00000 | 5.00000 |
| fruit ices: | 0.20000 | 2.00000 |
| gelatins / puddings: | 0.20000 | 2.00000 |
| granulated sugar: | - | - |
| gravies: | 0.30000 | 3.00000 |
| hard candy: | 0.50000 | 5.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | 0.10000 | 1.00000 |
| jams / jellies: | 0.50000 | 5.00000 |
| meat products: | 1.30000 | 5.00000 |
| milk products: | 0.30000 | 3.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.50000 | 5.00000 |
| snack foods: | 0.50000 | 5.00000 |
| soft candy: | 1.00000 | 4.00000 |
| soups: | 1.00000 | 2.50000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| Flavor & Extract Manufacturers Association (FEMA) reference(s): |
| The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
| 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 Substance Registry Services (TSCA): | 23787-80-6 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 32093 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| | 1-(3-methylpyrazin-2-yl)ethanone |
| Chemidplus: | 0023787806 |
References:
Other Information:
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 |
| caramellic |
| iso | propenyl pyrazine | FL/FR |
| chocolate |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| floral |
| ortho- | methyl acetophenone | FL/FR |
| allo | ocimene | FL/FR |
| fruity |
| | tropical thiazole | FL/FR |
| green |
| 2- | heptyl furan | FL/FR |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
| 5- | acetyl-4-methyl thiazole | |
| roasted | chestnut fragrance | FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 2,4- | dimethyl-5-ethyl thiazole | |
| | filbert heptenone | FL/FR |
| | filbert heptenone B | FL/FR |
| | methoxymethyl pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| | sesame absolute | FL/FR |
| roasted |
| 2- | acetyl-2-pyrroline | |
| sulfurous |
| | furfuryl thioacetate | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| 2- | acetyl-2-pyrroline | |
| 5- | acetyl-4-methyl thiazole | |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| | dimethyl dihydrocyclopentapyrazine | FL |
| 6,7- | dimethyl dihydrocyclopentapyrazine | FL |
| 2,5- | dimethyl pyrazine and 2,6-dimethyl pyrazine mixture | FL |
| 2,5- | dimethyl thiazole | FL |
| 2,4- | dimethyl-5-ethyl thiazole | |
| | methyl 2-(methyl thio) acetate | 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 |
| | tropical thiazole | FL/FR |
| anisic |
| ortho- | methyl acetophenone | FL/FR |
| burnt |
| iso | propenyl pyrazine | FL/FR |
| citrus |
| allo | ocimene | FL/FR |
| fatty |
| 2- | heptyl furan | FL/FR |
| fishy |
| 4,5- | dimethyl thiazole | FL |
| fruity |
| 2- | ethyl-2,5-dihydro-4-methyl thiazole | FL |
| 2,4- | hexadien-1-ol | FL |
| green |
| 2- | hexyl pyridine | FL |
| 4- | methyl thiazole | FL |
| 2- | propyl pyrazine | FL |
| milky |
| dextro,laevo-3-( | methyl thio) butanone | FL |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | ethoxythiazole | FL |
| nutty |
| 3- | acetyl-2,5-dimethyl thiophene | FL |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
| | aconitic acid | FL |
| | arachis hypogaea fruit extract | FL |
| 3,6- | cocoa pyrazine | FL/FR |
| 1- | ethyl-2-acetyl pyrrole | FL |
| | filbert heptenone | FL/FR |
| | filbert heptenone B | FL/FR |
| | methoxymethyl pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| | peanut oxazole | FL |
| | sesame absolute | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| roasted |
| 3,5- | diisobutyl-1,2,4-trithiolane | FL |
| | furfuryl thioacetate | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | acetyl-3-methylpyrazine | | 2 | acetyl-3-methylpyrazine | | 2- | acetyl-3-methylpyrazine >98.0%(GC) | | 2- | acetyl-3-methylpyrazine 98% | | | ethanone, 1-(3-methyl-2-pyrazinyl)- | | 1- | ethanone, 1-(3-methyl-2-pyrazinyl)- | | | ethanone, 1-(3-methylpyrazinyl)- | | 1-(3- | methyl pyrazinyl) ethan-1-one | | 1-(3- | methyl pyrazinyl) ethanone | | 2- | methyl-3-acetyl pyrazine | | 2- | methyl-3-acetylpyrazine | | 1-(3- | methylpyrazin-2-yl)ethan-1-one | | 1-(3- | methylpyrazin-2-yl)ethanone | | 1-(3- | methylpyrazinyl)ethan-1-one | | | pyrazine, 2-acetyl-3-methyl- |
Articles:
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