2-methoxy-3,5-dimethyl pyrazine
pyrazine, 3,5-dimethyl-2-methoxy-
 
Notes:
Microbiol. prod. causing objectionable odour in foods
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CAS Number: 92508-08-2Picture of molecule3D/inchi
FDA UNII: Search
Nikkaji Web: J1.332.169H
MDL: MFCD00126946
XlogP3-AA: 0.90 (est)
Molecular Weight: 138.16990000
Formula: C7 H10 N2 O
NMR Predictor: Predict (works with chrome, Edge or firefox)
Category: natural substances and extractives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Boiling Point: 177.72 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 1.383000 mmHg @ 25.00 °C. (est)
Flash Point: 144.00 °F. TCC ( 62.20 °C. ) (est)
logP (o/w): 1.672 (est)
Soluble in:
 alcohol
 water, 1633 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: earthy
 
 earthy  
Odor Description:
at 0.10 % in propylene glycol. 
earthy
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
 None found
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Safety Information:
 
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
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Safety in Use Information:
Category: natural substances and extractives
Recommendation for 2-methoxy-3,5-dimethyl pyrazine usage levels up to:
 not for fragrance use.
 
Recommendation for 2-methoxy-3,5-dimethyl pyrazine flavor usage levels up to:
 not for flavor use.
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Safety References:
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
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EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 6429218
National Institute of Allergy and Infectious Diseases: Data
 2-methoxy-3,5-dimethylpyrazine
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References:
 2-methoxy-3,5-dimethylpyrazine
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6429218
Pubchem (sid): 163776991
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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
HMDB (The Human Metabolome Database): HMDB40911
FooDB: FDB020750
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 coffee
Search  PMC Picture
 hazelnut
Search Trop  Picture
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Synonyms:
2-methoxy-3,5-dimethylpyrazine
 pyrazine, 2-methoxy-3,5-dimethyl-
 pyrazine, 3,5-dimethyl-2-methoxy-
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Articles:
Info: FILBERTONE
PubMed: Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed: Origin and incidence of 2-methoxy-3,5-dimethylpyrazine, a compound with a "fungal" and "corky" aroma found in cork stoppers and oak chips in contact with wines.
PubMed: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed: Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study.
PubMed: Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
PubMed: Molecular fingerprinting by PCR-denaturing gradient gel electrophoresis reveals differences in the levels of microbial diversity for musty-earthy tainted corks.
PubMed: Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
PubMed: Isolation and identification of 2-methoxy-3,5-dimethylpyrazine, a potent musty compound from wine corks.
PubMed: Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
PubMed: Potent odorants of raw Arabica coffee. Their changes during roasting.
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