| Flavor Demo Formulas |
| CAS Number: | 55031-15-7 | 3D/inchi
|
| Other(deleted CASRN): | 55031-15-7 |
| FDA UNII: | 1D80F4PE6E |
| MDL: | MFCD00047392 |
| CoE Number: | 727 |
| Molecular Weight: | 272.39528000 |
| Formula: | C16 H24 N4 |
| NMR Predictor: | Predict (works with chrome, Edge or firefox) |
| Also(can) Contains: | 3,6-cocoa pyrazine |
| | 3,5-cocoa pyrazine |
| EFSA/JECFA Comments: | JECFA evaluated 2-ethyl-3 (5 or 6)-dimethylpyrazine (CASrn 13360-65-1, 13925-07-0).
Mixture of positional isomers (2-Ethyl-3,5/6-dimethyl-), 2-ethyl-3,5-dimethylpyrazine (50-57 %); 2-ethyl-3,6-dimethylpyrazine (43-50 %) (EFFA, 2010a).
JECFA CASrn: (13360-65-1, 13925-07-0). |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.96500 @ 25.00 °C.
|
| Melting Point: | 64.00 to 66.00 °C. @ 8.00 mm Hg
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| Boiling Point: | 180.00 to 182.00 °C. @ 760.00 mm Hg
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| Vapor Density: | 4.6 ( Air = 1 ) |
| Flash Point: | 157.00 °F. TCC ( 69.44 °C. )
|
| Soluble in: |
| | water |
| Stability: |
| | stable in most media |
Organoleptic Properties:
| |
| Odor Type: nutty |
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| Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
| |
| Substantivity: | 5 hour(s) at 100.00 % |
| |
| | nutty nut skin hazelnut peanut chocolate roasted |
Odor Description: at 1.00 % in dipropylene glycol. | nutty nut skin hazelnut peanut chocolate roasted Luebke, William tgsc, (2009) |
| |
| | nut skin brown sweet musty peanut roasted peanut |
Odor Description:
| Nut skin, brown, sweet, musty, with a slightly roasted peanut shell nuance Mosciano, Gerard P&F 17, No. 3, 57, (1992) |
| |
| |
| Flavor Type: nutty |
| |
| | peanut nut skin brown hazelnut roasted hazelnut coffee chocolate |
Taste Description: at 5.00 ppm. | Peanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances Mosciano, Gerard P&F 17, No. 3, 57, (1992) |
| |
| Odor and/or flavor descriptions from others (if found). |
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| Sigma-Aldrich |
| 2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers, ≥95%, FG |
| Odor Description: | almond; beef; caramel; cheese; corn; coffee; earthy; woody; tobacco. |
| Taste Description: | peanut nut skin brown roasted hazelnut coffee chocolate |
| |
| R C Treatt & Co Ltd |
| 2-Ethyl-3(5/6)-dimethylpyrazine Halal, Kosher |
| Odor Description: | roast nuts/almonds, cocoa/coffee, woody/potato crisps |
| |
| Pell Wall Perfumes |
| Cocoa Pyrazine |
| Odor Description: | chocolate, cocoa, nutty-hazelnut and peanut, roasted As with all pyrazines this is used in traces – Cocoa Pyrazine at 0.1% in PG has a distinctively chocolate and cocoa powder odour with elements of roasted nuts.
Occurs in various nuts, asparagus, tea and tobacco as well as chocolate. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution. |
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Cosmetic Information:
Suppliers:
| Ambles Nature et Chimie |
| 2-ETHYL-3(5or6)-DIMETHYL PYRAZINE
|
| Augustus Oils |
| Cocoa Pyrazine 10% Pg
|
| Services |
| BOC Sciences |
| For experimental / research use only. |
| 2-Ethyl-3,5-dimethylpyrazine 98%
|
| Charkit Chemical |
| COCOA PYRAZINE 10% IN PG
|
| Charkit Chemical |
| DIMETHYL ETHYL PYRAZINE NATURAL FEMA 3149
|
| Charkit Chemical |
| ETHYL-3(5/6)-DIMETHYLPYRAZINE, 2- FEMA 3149
|
| Endeavour Specialty Chemicals |
| 2-Ethyl-3,5(6)-dimethylpyrazine 99% F&F
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| 2-ETHYL-3(5 OR 6)-DIMETHYLPYRAZINE
Odor: NUTTY, EARTHY, WOODY |
| FCI SAS |
| 2-ETHYL-3, 5(6)-DIMETHYL PYRAZINE
Odor: Chocolate, coffee, nut |
| Indukern F&F |
| 2-ETHYL-3,5(6)-DIMETHYL PYRAZINE
Odor: POTATO, CACAO, NUTTY, TOASTED |
| Kingchem Laboratories |
| 2 ETHYL-3(5 or 6) DIMETHYLPYRAZINE
Odor: Chocolate, coffee, nut |
| Lluch Essence |
| PYRAZINE 2-ETHYL-3,5(6)-DIMETHYL
|
| M&U International |
| 2-ETHYL-3(5/6)-DIMETHYLPYRAZINE, Kosher
|
| Myrazine |
| 2-Ethyl-3,5 (or 6)-dimethyl pyrazine/EU Nat.
|
| Pell Wall Perfumes |
| Cocoa Pyrazine 1%
Odor: chocolate, cocoa, nutty-hazelnut and peanut, roasted Use: As with all pyrazines this is used in traces – Cocoa Pyrazine at 1% in Ethanol has a strong, distinctively chocolate and cocoa powder odour with elements of roasted nuts. |
| Pell Wall Perfumes |
| Cocoa Pyrazine
Odor: chocolate, cocoa, nutty-hazelnut and peanut, roasted Use: As with all pyrazines this is used in traces – Cocoa Pyrazine at 0.1% in PG has a distinctively chocolate and cocoa powder odour with elements of roasted nuts.
Occurs in various nuts, asparagus, tea and tobacco as well as chocolate. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution. |
| Phoenix Aromas & Essential Oils |
| Pyrazine, 2-Ethyl-3, 5(6)-Dimethyl
|
| R C Treatt & Co Ltd |
| 2-Ethyl-3(5/6)-dimethylpyrazine
Halal, Kosher Odor: roast nuts/almonds, cocoa/coffee, woody/potato crisps |
| R C Treatt & Co Ltd |
| Cocoa Pyrazine 10% In Pg
Halal, Kosher |
| Reincke & Fichtner |
| 2-Ethyl-3,(5 or 6)-dimethylpyrazine
|
| Riverside Aromatics |
| ETHYLDIMETHYLPYRAZINES FRACTION, NATURAL
|
| Sigma-Aldrich |
| 2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers, ≥95%, FG
Odor: almond; beef; caramel; cheese; corn; coffee; earthy; woody; tobacco. |
| Certified Food Grade Products |
| Sunaux International |
| 2-Ethyl-3(5/6)-dimethyl Pyrazine
|
| Synerzine |
| 2-ETHYL-3,(5 or 6)-DIMETHYLPYRAZINE MIXTURE, NATURAL
|
| Synerzine |
| coco pyrazines mixture in p.g.
|
| Synerzine |
| DIMETHYLETHYL PYRAZINE, NATURAL
|
| United International |
| 2-Ethyl-3,5(6)-Dimethyl Pyrazine
|
| WholeChem |
| 2-Ethyl-3(5 & 6)dimethylpyrazine
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 22 - Harmful if swallowed. 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 |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
gavage-rat LD50 456 mg/kg (Moran et al., 1980)
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| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | flavoring agents |
| Recommendation for 3,5(6)-cocoa pyrazine usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 38.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 9.00 (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: 4 |
| Click here to view publication 4 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 5.00000 |
| beverages(nonalcoholic): | - | 5.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 2.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 2.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | 2.00000 |
| granulated sugar: | - | - |
| gravies: | - | 2.00000 |
| hard candy: | - | 5.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 2.00000 |
| milk products: | - | 1.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| 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 |
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species View page or View pdf |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 55031-15-7 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 16220104 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| | 2-ethyl-3,5-dimethylpyrazine; 3-ethyl-2,5-dimethylpyrazine |
| Chemidplus: | 0027043056 |
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 |
| balsamic |
| | propyl benzoate | FL/FR |
| caramellic |
| | ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| chocolate |
| | chocolate pyrazine A | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| cocoa |
| 2- | methyl butyraldehyde | FL/FR |
| earthy |
| 2- | ethyl-3-methoxypyrazine | FL/FR |
| fermented |
| | valeraldehyde | FL/FR |
| 2- | heptyl furan | FL/FR |
| (E,Z)-2,6- | nonadien-1-yl acetate | FL/FR |
| herbal |
| black | camellia sinensis leaf infusion | FL/FR |
| naphthyl |
| para- | methyl anisole | FL/FR |
| nutty |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| | filbert heptenone | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 2- | methyl-3-propyl pyrazine | FL/FR |
| 2,4,5- | trimethyl oxazole | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| popcorn |
| 2- | acetyl thiazole | FL/FR |
| tobacco |
| 3- | ethyl pyridine | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| | butyramide | FL |
| | chocolate pyrazine A | FL/FR |
| | chocolate pyrazine B | FL |
| | cyclohexyl methyl pyrazine | FL |
| 2,5- | diethyl thiazole | FL |
| 2,5- | diethyl-4-methyl thiazole | FL |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| 2,5- | dimethyl thiazole | FL |
| | ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| 2- | ethyl-3-methoxypyrazine | FL/FR |
| | methyl 2-(methyl thio) acetate | FL |
| 2- | propyl pyridine | FL |
| para- | salicylic acid | FL |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
|
| | sulfuryl octanoate | FL/FR |
| | sulfuryl propionate | FL/FR |
| bitter |
| | methyl ethoxypyrazine | FL |
| brown |
| | juglans nigra shell extract | FL |
| burnt |
| 2,4,5- | trimethyl oxazole | FL/FR |
| caramellic |
| 3- | ethyl pyridine | FL/FR |
| cocoa |
| | cacao flavor | FL |
| coffee |
| roasted | coffee bean concentrate | FL |
| | coffee enhancers | FL |
| | coffee flavor | FL |
| | difurfuryl ether | FL |
| 2-iso | propyl pyrazine | FL |
| corn chip |
| 2- | acetyl thiazole | FL/FR |
| 2- | acetyl-2-thiazoline | FL |
| earthy |
| 2- | methyl-3-propyl pyrazine | FL/FR |
| fatty |
| 2- | heptyl furan | FL/FR |
| fruity |
| | propyl benzoate | FL/FR |
| fusel |
| 2- | methyl butyraldehyde | FL/FR |
| green |
| | dihydroxyacetophenone (mixed isomers) | FL |
| 2- | methyl-5-isopropyl pyrazine | FL |
| (E,Z)-2,6- | nonadien-1-yl acetate | FL/FR |
| 2- | vinyl pyrazine | FL |
| herbal |
| black | camellia sinensis leaf infusion | FL/FR |
| musty |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| naphthyl |
| para- | methyl anisole | FL/FR |
| nutty |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 1- | ethyl-2-acetyl pyrrole | FL |
| 2- | ethyl-6-methyl pyrazine | FL |
| | filbert heptenone | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| roasted |
| | acer spicatum bark extract | FL |
| | gluconyl ethanolamine | FL |
| | lactoyl ethanolamine phosphate | FL |
| spicy |
| | cinnamon hazelnut cappuccino flavor | FL |
| winey |
| | valeraldehyde | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 3,5(6)- | dimethyl-2-ethyl pyrazine mixture | | 3,(5- or 6)- | dimethyl-2-ethylpyrazine | | 3,5(6)- | dimethyl-2-ethylpyrazine mixture | | | ethyl dimethyl pyrazine natural | | | ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-methyl-(3,5 or 6)-methoxypyrazine (13%) | | | ethyl-3,(5 or 6)-dimethyl pyrazine | | | ethyl-3,(5 or 6)-dimethylpyrazine | | 2- | ethyl-3,(5 or 6)-dimethylpyrazine | | 2- | ethyl-3,5-dimethylpyrazine; 3-ethyl-2,5-dimethylpyrazine | | 2- | ethyl-3,5(6)-dimethyl pyrazine | | 2- | ethyl-3,5(6)-dimethyl pyrazine mixture | | 2- | ethyl-3,5(6)-dimethylpyrazine | | 2- | ethyl-3,5(6)-dimethylpyrazine mixture | | 2- | ethyl-3,5{6}-dimethyl pyrazine | | 2 | ethyl-3(5 or 6) dimethylpyrazine | | 2- | ethyl-3(5 or 6)-dimethylpyrazine | | 2- | ethyl-3(5/6)-dimethylpyrazine | | | pyrazine, 2-ethyl-3, 5(6)-dimethyl |
Articles:
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