|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 98.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.99500 to 0.99800 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 8.289 to 8.314
|
| Refractive Index: | 1.49800 to 1.50000 @ 20.00 °C.
|
| Boiling Point: | 152.00 to 153.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 122.00 to 124.00 °C. @ 90.00 mm Hg
|
| Vapor Pressure: | 4.007000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 109.00 °F. TCC ( 42.78 °C. )
|
| logP (o/w): | 0.690 |
| Soluble in: |
| | alcohol | | | water, 2.841e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| |
| Odor Type: nutty |
| |
| | peanut butter musty nutty woody roasted cocoa |
Odor Description: at 1.00 % in dipropylene glycol. | peanut butter musty nutty woody roasted cocoa |
| |
| | nutty musty fermented coffee roasted cocoa meaty |
Odor Description: at 1.00 %. | Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
| |
| |
| Flavor Type: nutty |
| |
| | nutty musty woody potato earthy cocoa fishy |
Taste Description: at 10.00 ppm. | Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| R C Treatt & Co Ltd |
| 2-Ethylpyrazine Halal, Kosher |
| Odor Description: | Musty, nutty, buttery, peanut |
| Taste Description: | chocolate-peanut Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm). |
| |
| Advanced Biotech |
| 2 ETHYL PYRAZINE |
| Odor Description: | Peanut Butter, Woody, Musty |
| |
| Ernesto Ventós |
| 2-ETHYLPYRAZINE |
| Odor Description: | NUTTY, COFFEE, ROAST, MEAT |
| |
| |
Cosmetic Information:
Suppliers:
| Advanced Biotech |
| 2 ETHYL PYRAZINE
Odor: Peanut Butter, Woody, Musty |
| Ambles Nature et Chimie |
| 2-ETHYL PYRAZINE
|
| Anhui Haibei |
| 2-Ethyl Pyrazine
Odor: Peanut butter musty nutty woody buttery |
| Beijing Lys Chemicals |
| 2-Ethylpyrazine
|
| BOC Sciences |
| For experimental / research use only. |
| 2-Ethylpyrazine
|
| Charkit Chemical |
| ETHYLPYRAZINE, 2- FEMA 3281
|
| Endeavour Specialty Chemicals |
| 2-Ethylpyrazine
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| 2-ETHYLPYRAZINE
Odor: NUTTY, COFFEE, ROAST, MEAT |
| FCI SAS |
| 2-ETHYL PYRAZINE
Odor: Roast, nut, coffee, meat |
| Jiangyin Healthway |
| 2-Ethyl Pyrazine
|
| New functional food ingredients |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 2-Ethyl pyrazine, Kosherk
|
| Kingchem Laboratories |
| ETHYL PYRAZINE
Odor: Roast, Nut, Coffee, Meat |
| M&U International |
| 2-ETHYL PYRAZINE, Kosher
|
| Moellhausen |
| 2-ETHYL PYRAZINE
|
| Pearlchem Corporation |
| 2-Ethyl Pyrazine
|
| Penta International |
| 2-ETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
|
| Penta International |
| 2-ETHYLPYRAZINE
|
| Phoenix Aromas & Essential Oils |
| Pyrazine, 2-Ethyl
|
| R C Treatt & Co Ltd |
| 2-Ethylpyrazine
Halal, Kosher Odor: Musty, nutty, buttery, peanut Flavor: chocolate-peanut Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm). |
| Reincke & Fichtner |
| 2-Ethylpyrazine
|
| Robinson Brothers |
| 2-Ethylpyrazine F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 2-Ethylpyrazine
|
| Sigma-Aldrich |
| 2-Ethylpyrazine, ≥98%, FG
Odor: butter; musty; nutty; woody |
| Certified Food Grade Products |
| Sunaux International |
| 2-Ethyl Pyrazine
|
| Synerzine |
| 2-Ethylpyrazine
|
| Synerzine |
| natural 2-Ethylpyrazine
|
| TCI AMERICA |
| For experimental / research use only. |
| 2-Ethylpyrazine >99.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 2-Ethyl Pyrazine
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 2-Ethyl Pyrazine
|
| Tianjin Danjun International |
| 2-Ethylpyrazine
|
| United International |
| 2-Ethyl Pyrazine
|
| Vigon International |
| Ethyl-2 Pyrazine
|
| WholeChem |
| 2-Ethylpyrazine
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. 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 |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for 2-ethyl pyrazine usage levels up to: | | | 0.1000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.20 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 6.00 (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: 5 |
| Click here to view publication 5 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 10.00000 |
| beverages(nonalcoholic): | - | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 10.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 10.00000 |
| fruit ices: | - | 10.00000 |
| gelatins / puddings: | - | 10.00000 |
| granulated sugar: | - | - |
| gravies: | - | 10.00000 |
| hard candy: | - | 10.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 10.00000 |
| milk products: | - | 10.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | 10.00000 |
| 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 |
| EPI System: | View |
| Chemical Carcinogenesis Research Information System: | Search |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 13925-00-3 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 26331 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 1993 |
| WGK Germany: | 3 |
| | 2-ethylpyrazine |
| Chemidplus: | 0013925003 |
| RTECS: | UQ3330000 for cas# 13925-00-3 |
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 |
| | fenugreek oleoresin | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | cocoa hexenal | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,6- | dimethyl pyrazine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 1- | hydroxy-2-butanone | FL/FR |
| earthy |
| | nutty pyrazine | FL/FR |
| green |
| | geranic acid | FL/FR |
| 2- | heptyl furan | FL/FR |
| 4- | hexenol | FL/FR |
| 3,5,5- | trimethyl hexanol | FL/FR |
| malty |
| S- | methyl methioninium chloride | |
| | sulfurol | FL/FR |
| | sulfuryl acetate | FL/FR |
| medicinal |
| | quinoline | CS |
| musty |
| 2- | acetyl pyrrole | FL/FR |
| 3- | acetyl-2,5-dimethyl furan | FL/FR |
| | hazelnut pyrazine | FL/FR |
| | menthofuran | FL/FR |
| nutty |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 5- | methyl quinoxaline | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| | nutty quinoxaline | FL/FR |
| | peanut butter cookie fragrance | FR |
| | sesame absolute | FL/FR |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| 2,4,5- | trimethyl oxazole | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | acetyl thiazole | FL/FR |
| roasted |
| 2- | acetyl-2-pyrroline | |
| spicy |
| | eugenyl acetate | FL/FR |
| sulfurous |
| | benzothiazole | FL/FR |
| | furfuryl thioacetate | FL/FR |
| waxy |
| | butyl laurate | FL/FR |
| woody |
| | cedrenyl acetate | FR |
| 4- | hydroxybenzaldehyde | FL/FR |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| 2- | methyl-3-isopropyl pyrazine | |
| |
| For Flavor |
| |
| No flavor group found for these |
| | acetyl acetaldehyde dimethyl acetal | FL |
| 2- | acetyl-2-pyrroline | |
| 2- | acetyl-6-methyl pyrazine | FL |
| (E)- | aconitic acid | FL |
| | benzyl methyl sulfide | FL |
| 2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| | chocolate pyrazine A | FL/FR |
| | chocolate pyrazine B | FL |
| | cyclohexyl methyl pyrazine | FL |
| 2,5- | diethyl thiazole | FL |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| | dimethyl dihydrocyclopentapyrazine | FL |
| 2,5- | dimethyl thiazole | FL |
| | methyl 2-(methyl thio) acetate | FL |
| | peanut dithiazine | FL |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
|
| 2,4- | dimethyl-3-oxazoline | FL |
| | sulfuryl formate | FL |
| | sulfuryl octanoate | FL/FR |
| | sulfuryl propionate | FL/FR |
| 1-(2- | thienyl) butanone | FL |
| brown |
| | fenugreek oleoresin | FL/FR |
| 1- | hydroxy-2-butanone | FL/FR |
| burnt |
| 2,4,5- | trimethyl oxazole | FL/FR |
| chemical |
| 2,5- | dimethyl furan | FL |
| cocoa |
| | butyraldehyde | FL |
| | cocoa hexenal | FL/FR |
| coffee |
| | diisoamyl thiomalate | FL |
| 2,4- | dimethyl thiazole | FL |
| | methyl furfuryl thiol | FL |
| corn chip |
| 2- | acetyl thiazole | FL/FR |
| creamy |
| 4- | hydroxybenzaldehyde | FL/FR |
| earthy |
| | camu camu distillates | FL |
| 2- | methyl-3-isopropyl pyrazine | |
| fatty |
| 2- | heptyl furan | FL/FR |
| fishy |
| 4,5- | dimethyl thiazole | FL |
| green |
| | geranic acid | FL/FR |
| 2- | methyl-5-isopropyl pyrazine | FL |
| 3,5,5- | trimethyl hexanol | FL/FR |
| meaty |
| | benzothiazole | FL/FR |
| 2,6- | dimethyl pyrazine | FL/FR |
| 3- | mercapto-2-butanone | FL |
| 2- | methyl 3-(methyl thio) furan | FL |
| 2- | methyl-3-tetrahydrofuran thiol | FL |
| 2- | pyridinyl methane thiol | FL |
| | sulfurol | FL/FR |
| | sulfuryl acetate | FL/FR |
| metallic |
| 4- | hexenol | FL/FR |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | ethoxythiazole | FL |
| | hazelnut pyrazine | FL/FR |
| | menthofuran | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| nutty |
| 2- | acetyl pyrrole | FL/FR |
| 3- | acetyl-2,5-dimethyl furan | FL/FR |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 1- | ethyl-2-acetyl pyrrole | FL |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 5- | methyl quinoxaline | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| | nutty pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| | nutty thiazole | FL |
| | peanut oxazole | FL |
| | sesame absolute | FL/FR |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| roasted |
| | furfuryl thioacetate | FL/FR |
| smoky |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| solvent |
| 2- | ethyl furan | FL |
| spicy |
| | eugenyl acetate | FL/FR |
| sulfurous |
| | methyl 2-methyl-3-furyl disulfide | FL |
| S- | methyl methioninium chloride | |
| 3- | methyl-2-butane thiol | FL |
| | potato butanone | FL |
| waxy |
| | butyl laurate | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | ethyl pyrazine, kosher | | 2- | ethyl-1,4-diazine | | | ethyl-2 pyrazine | | 2- | ethyl-pyrazine | | 2- | ethylpyrazine | | 2- | ethylpyrazine 10% in ethyl alcohol | | 2- | ethylpyrazine 10% in ethyl alcohol, kosher | | | moldin | | | pyrazine, 2-ethyl- |
Articles:
| US Patents: | 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines |
| PubMed: | Key aroma compounds in roasted in-shell peanuts. |
| PubMed: | Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). |
| PubMed: | Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation. |
| PubMed: | Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays. |
| PubMed: | 2-Ethyl-3,5,6-triphenyl-pyrazine. |
| PubMed: | GC-MS based metabolomics for rapid simultaneous detection of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Muenchen, and Salmonella Hartford in ground beef and chicken. |
| PubMed: | Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. |
| PubMed: | Similar odorants elicit different behavioral and physiological responses, some supersustained. |
| PubMed: | Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. |
| PubMed: | Isolation of a pyrazine alarm pheromone component from the fire ant, Solenopsis invicta. |
| PubMed: | Strategy for the identification of key odorants: application to shrimp aroma. |
| PubMed: | Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient. |
| PubMed: | Closed-pore crystal capable of adsorbing CO2 onto isolated cavities generated by disorderly mixing of substituents on host skeleton. |
| PubMed: | Structural study of silver(I) sulfonate complexes with pyrazine derivatives. |
| PubMed: | Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company. |
| PubMed: | Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds. |
| PubMed: | Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. |
| PubMed: | Identification of components responsible for the odor of cigar smoker's breath. |
| PubMed: | The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. |
| PubMed: | Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning. |
| PubMed: | Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives. |
| PubMed: | Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast. |
| PubMed: | Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). |
| PubMed: | Volatile flavor components of rice cakes. |
| PubMed: | Pyrazine formation from serine and threonine. |
| PubMed: | Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. |
| PubMed: | Synthesis and in vitro trypanocidal activity of some novel iron chelating agents. |
| PubMed: | Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations. |
|