|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | amber to amber brown liquid to solid (est) |
| Assay: | 98.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.13100 to 1.13500 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 9.422 to 9.455
|
| Refractive Index: | 1.61900 to 1.62200 @ 20.00 °C.
|
| Melting Point: | 20.00 to 21.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 120.00 °C. @ 15.00 mm Hg
|
| Vapor Pressure: | 0.046000 mmHg @ 25.00 °C. (est) |
| Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
|
| logP (o/w): | 2.040 |
| Soluble in: |
| | alcohol | | | water, 1456 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| |
| Odor Type: nutty |
| |
| | toasted roasted corn nutty coffee burnt |
Odor Description: at 0.10 % in dipropylene glycol. | toasted roasted corn nutty coffee burnt |
| |
| | nutty musty roasted corn chip coffee hazelnut potato |
Odor Description:
| Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances Mosciano, Gerard P&F 19, No. 6, 53, (1994) |
| |
| |
| Flavor Type: nutty |
| |
| | nutty peanut roasted peanut yeasty corn chip |
Taste Description: at 2.00 ppm. | Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance Mosciano, Gerard P&F 19, No. 6, 53, (1994) |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| |
Cosmetic Information:
Suppliers:
| Anhui Haibei |
| 5-Methyl Quinoxaline
Odor: Toasted roasted corn nutty coffee burnt |
| Anhui Suzhou Jinli Aromatic Chemicals |
| 5-Methyl Quinoxaline
Odor: nut, hazel nut, nutlet, coffee, chocolate, cocoa, baked maize |
| Augustus Oils |
| 5 Methyl Quinoxaline
|
| Services |
| Beijing Lys Chemicals |
| 5-Methylquinoxaline
|
| BOC Sciences |
| For experimental / research use only. |
| 5-Methylquinoxaline
|
| Charkit Chemical |
| METHYLQUINOXALINE, 5- FEMA 3203
|
| Endeavour Specialty Chemicals |
| 5-Methylquinoxaline
|
| Speciality Chemical Product Groups |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 5-Methyl quinoxaline, Kosherk
|
| Lluch Essence |
| 5-METHYL QUINOXALINE
|
| M&U International |
| 5-METHYLQUINOXALINE, Kosher
|
| Matrix Scientific |
| For experimental / research use only. |
| 5-Methylquinoxaline, 95+%
|
| Moellhausen |
| MENOXALINE
|
| Penta International |
| 5-METHYL QUINOXALINE
|
| R C Treatt & Co Ltd |
| 5-Methylquinoxaline
Halal, Kosher Flavor: burnt, roasted hazelnut-like at 10 ppm. and toasted at 2.7 ppm in coffee Used in coffee and roast nut flavours. Normal use levels in finished consumer product: 0.1-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm). |
| Reincke & Fichtner |
| 5-Methylquinoxaline
|
| Robinson Brothers |
| 5-Methylquinoxaline
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Shijiazhuang Donglian Nankai Aroma Chemicals |
| 5-Methylquinoxaline
Odor: Burnt coffee, chocolate and roasted |
| Sigma-Aldrich |
| 5-Methylquinoxaline, ≥99%, FG
Odor: nutty; coffee |
| Certified Food Grade Products |
| Sunaux International |
| 5-Methylquinoxaline
|
| Synerzine |
| 5-Methylquinoxaline
|
| TCI AMERICA |
| For experimental / research use only. |
| 5-Methylquinoxaline >98.0%(GC)
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 5-Methylquinoxaline
|
| Tianjin Danjun International |
| 5-Methylquinoxaline
|
| United International |
| 5-Methyl Quinoxaline
|
| WholeChem |
| 5-Methyl Quinoxaline
|
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 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 37/39 - Wear suitable 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 5-methyl quinoxaline usage levels up to: | | | 0.1000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 22.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
| Structure Class: | III |
| 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: | - | - |
| beverages(nonalcoholic): | - | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| 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: | - | - |
| hard candy: | - | 10.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| 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 |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 13708-12-8 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 61670 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| | 5-methylquinoxaline |
| Chemidplus: | 0013708128 |
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| No odor group found for these |
| 1- | propanoyl pyrrole | |
| | sulfuryl octanoate | FL/FR |
|
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
| | sulfuryl propionate | FL/FR |
| alcoholic |
| | propyl alcohol | FL/FR |
| anisic |
| para- | anisaldehyde | FL/FR |
| balsamic |
| 2- | acetyl furan | FL/FR |
| iso | butyl cinnamate | FL/FR |
| | ethyl cinnamate | FL/FR |
| | methyl cinnamate | FL/FR |
| 3- | phenyl propyl alcohol | FL/FR |
| bready |
| | coffee furanone | FL/FR |
| 3,4- | hexane dione | FL/FR |
| camphoreous |
| | butyrophenone | FL/FR |
| | cyclotene | FL/FR |
| | immortelle absolute | FL/FR |
| | maltol | FL/FR |
| | strawberry furanone | FL/FR |
| chocolate |
| iso | amyl phenyl acetate | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | cocoa hexenal | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| cocoa |
| 2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
| coconut |
| | coconut naphthalenone | FL/FR |
| gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
| gamma- | octalactone | FL/FR |
| coffee |
| | coffea arabica seed extract | FL/FR |
| | furfuryl mercaptan | FL/FR |
| 2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| | popcorn pyrimidine | FL/FR |
| | nutty pyrazine | FL/FR |
| floral |
| | bois de rose oil brazil | FL/FR |
| | ethyl phenyl acetate | FL/FR |
| fruity |
| | nonyl isovalerate | FL/FR |
| 2- | heptyl furan | FL/FR |
| hay |
| | beeswax absolute | FL/FR |
| honey |
| | phenyl acetic acid | FL/FR |
| musty |
| 2- | acetyl pyrrole | FL/FR |
| 3- | acetyl-2,5-dimethyl furan | FL/FR |
| | hazelnut pyrazine | FL/FR |
| | menthofuran | FL/FR |
| nutty |
| 3- | acetyl pyridine | FL/FR |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-3,5(or 6)-dimethyl 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 |
| 2- | ethyl pyrazine | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| (E)- | filbertone | FL/FR |
| 2,6- | lutidine | FL/FR |
| | methoxymethyl pyrazine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| 2- | methyl-3-ethoxypyrazine | FL/FR |
| 2- | methyl-3-pentenoic acid | FL/FR |
| | nutty quinoxaline | FL/FR |
| | peanut fragrance | FR |
| | sesame absolute CO2 extract | FL/FR |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | acetyl pyrazine | FL/FR |
| 2- | acetyl thiazole | FL/FR |
| powdery |
| para- | anisyl alcohol | FL/FR |
| roasted |
| 2- | acetyl-2-pyrroline | |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| spicy |
| | cassia bark oil china | FL/FR |
| | clove bud oil | FL/FR |
| alpha- | methyl cinnamaldehyde | FL/FR |
| | furfuryl thioacetate | FL/FR |
| tonka |
| | tonka bean absolute | FR |
| | whiskey lactone | FL/FR |
| vanilla |
| | ethyl vanillin | FL/FR |
| | vanilla bean absolute (vanilla planifolia) | FL/FR |
| | vanillyl acetate | FL/FR |
| waxy |
| | butyl laurate | FL/FR |
| woody |
| | cedrenyl acetate | FR |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| | acetyl acetaldehyde dimethyl acetal | FL |
| 2- | acetyl-2-pyrroline | |
| (E)- | aconitic acid | FL |
| 2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
| 2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| | butyrophenone | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | chocolate pyrazine B | FL |
| | coconut naphthalenone | FL/FR |
| | 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 |
| 4,5- | dimethyl-2-ethyl thiazole | FL |
| (E)- | filbertone | FL/FR |
| 2- | methoxy-6-methyl pyrazine | FL |
| | methyl 2-(methyl thio) acetate | FL |
| | methyl octyl sulfide | FL |
| 2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| 2- | methyl-3-ethoxypyrazine | FL/FR |
| 2- | methyl-3-pentenoic acid | FL/FR |
| | nonyl isovalerate | FL/FR |
| | peanut dithiazine | FL |
| | pyrazine | FL |
| | pyrazines mixture | FL |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
|
| | sulfuryl formate | FL |
| | sulfuryl octanoate | FL/FR |
| | sulfuryl propionate | FL/FR |
| alcoholic |
| | propyl alcohol | FL/FR |
| astringent |
| 1- | propanoyl pyrrole | |
| balsamic |
| iso | butyl cinnamate | FL/FR |
| | ethyl cinnamate | FL/FR |
| brown |
| | beeswax absolute | FL/FR |
| burnt |
| 2- | methyl quinoxaline | FL |
| buttery |
| | diacetyl | FL |
| 3,4- | hexane dione | FL/FR |
| caramellic |
| | caramel furanone | FL |
| | cyclotene | FL/FR |
| | maltol | FL/FR |
| | strawberry furanone | FL/FR |
| cocoa |
| | chocolate enhancers | FL |
| | cocoa hexenal | FL/FR |
| coconut |
| gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
| coffee |
| | coffea arabica seed extract | FL/FR |
| | furfuryl mercaptan | FL/FR |
| 2- | thiophene thiol | FL |
| corn chip |
| 2- | acetyl thiazole | FL/FR |
| 2- | acetyl-2-thiazoline | FL |
| | popcorn pyrimidine | FL/FR |
| creamy |
| para- | anisaldehyde | FL/FR |
| earthy |
| (±)-2- | mercapto-5-methylheptan-4-one | FL |
| fatty |
| 2- | heptyl furan | FL/FR |
| fishy |
| 4,5- | dimethyl thiazole | FL |
| floral |
| iso | amyl phenyl acetate | FL/FR |
| | bois de rose oil brazil | FL/FR |
| | phenyl acetic acid | FL/FR |
| fruity |
| para- | anisyl alcohol | FL/FR |
| 2,4- | hexadien-1-ol | FL |
| green |
| | dihydroxyacetophenone (mixed isomers) | FL |
| | immortelle absolute | FL/FR |
| honey |
| | ethyl phenyl acetate | FL/FR |
| lactonic |
| gamma- | octalactone | FL/FR |
| meaty |
| | propyl 2-mercaptopropionate | FL |
| metallic |
| 2,5- | dihydroxy-1,4-dithiane | FL |
| mustard |
| | furfuryl methyl ether | FL |
| 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 furan | FL/FR |
| 3- | acetyl pyridine | FL/FR |
| 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-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| | arachis hypogaea fruit extract | FL |
| 2- | butyl-2-butenal | FL |
| roasted | chestnut flavor | FL |
| 3,6- | cocoa pyrazine | FL/FR |
| 3,5(6)- | cocoa pyrazine | FL |
| 3,5- | cocoa pyrazine | FL/FR |
| | coffee furanone | FL/FR |
| 2,5- | diethyl-3-methyl pyrazine | FL |
| 2,3- | dimethyl pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | ethyl pyrazine | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| european | hazelnut oleoresin | FL |
| 2,6- | lutidine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| | methoxymethyl pyrazine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| | nutty thiazole | FL |
| | peanut brittle flavor | FL |
| | peanut flavor | FL |
| roasted | peanut flavor | FL |
| | sesame absolute CO2 extract | FL/FR |
| | sesame distillates | FL |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| roasted |
| 2- | acetyl pyrazine | FL/FR |
| | ethyl 3-(furfuryl thio) propionate | FL |
| | furfuryl thioacetate | FL/FR |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| smoky |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| spicy |
| | cassia bark oil china | FL/FR |
| | clove bud oil | FL/FR |
| alpha- | methyl cinnamaldehyde | FL/FR |
| | methyl cinnamate | FL/FR |
| 3- | phenyl propyl alcohol | FL/FR |
| sulfurous |
| 2- | thienyl mercaptan | FL |
| vanilla |
| | ethyl vanillin | FL/FR |
| | vanilla bean absolute (vanilla planifolia) | FL/FR |
| | vanillyl acetate | FL/FR |
| waxy |
| | butyl laurate | FL/FR |
| woody |
| | whiskey lactone | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5- | methyl-1,4-benzodiazine | | 5- | methylquinoxaline | | | nutty oxaline | | | quinoxaline, 5-methyl- |
Articles:
|