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(5H)-2,3-dimethyl-6,7-dihydrocyclopenta(b)pyrazine
Notes:
Formed from cysteine and rhamnose under roasting conditions. Found in beef, coffee, cocoa, earth almond (Cyperus esulentus), roast almonds, walnut and hazelnut. Flavouring ingredient
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 38917-62-3 |  3D/inchi
|
| Other(deleted CASRN): | 38917-63-4 | |
| % from: | 30.00% to 60.00% | |
| FDA UNII: | 7V95I5A59R | |
| CoE Number: | 11309 | |
| XlogP3-AA: | 1.30 (est) | |
| Molecular Weight: | 148.20864000 | |
| Formula: | C9 H12 N2 | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 38917-63-4 |  3D/inchi
|
| EFSA/JECFA Comments: | CASrn in Register refers to 6,7-dihydro-3,5-dimethyl-5H-cyclopentapyrazine. CASrn to be changed. | |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| DG SANTE Food Flavourings: | 14.102 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| FDA Mainterm (SATF): | 38917-63-4 ; 6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE |
Physical Properties:
| Appearance: | colorless solid or liquid (est) |
| Assay: | 97.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 25.00 to 27.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 66.00 °C. @ 2.00 mm Hg |
| Vapor Pressure: | 0.197000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 178.00 °F. TCC ( 81.10 °C. ) (est) |
| logP (o/w): | 1.762 (est) |
| Soluble in: | |
| alcohol | |
| water, slightly | |
| water, 557.2 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: nutty | |
| Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
| roasted nutty | |
| Odor Description: at 0.10 % in dipropylene glycol. | roasted nutty |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| 5H-Cyclopentapyrazine,6,7-dihydro-2,7-dimethyl- |
| BOC Sciences |
| For experimental / research use only. |
| 6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| Parchem |
| 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
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 | |
Safety in Use Information:
| Category: | flavoring agents | ||
| Recommendation for 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (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: 19 | |||
| Click here to view publication 19 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 1.00000 | 2.00000 | |
| beverages(nonalcoholic): | 0.10000 | 1.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 1.00000 | 2.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.30000 | 1.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.50000 | 1.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | 0.50000 | 1.00000 | |
| 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 | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 6428802 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine | |
| Chemidplus: | 0038917623 |
| 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine | |
| Chemidplus: | 0038917634 |
References:
| 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 6428802 |
| Pubchem (sid): | 10544751 |
| 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine | |
| Pubchem (sid): | 135344276 |
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 |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB36142 |
| FooDB: | FDB014993 |
| ChemSpider: | View |
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 | |
| green | ||
| 2- | heptyl furan | FL/FR |
| nutty | ||
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| filbert heptenone | FL/FR | |
| nutty quinoxaline | FL/FR | |
| roasted | ||
| 2- | acetyl-2-pyrroline | |
| sulfurous | ||
| furfuryl thioacetate | FL/FR | |
| For Flavor | ||
| No flavor group found for these | ||
| 2- | acetyl-2-pyrroline | |
| dimethyl dihydrocyclopentapyrazine | FL | |
| 2,5- | dimethyl thiazole | 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 | |
| fatty | ||
| 2- | heptyl furan | FL/FR |
| fishy | ||
| 4,5- | dimethyl thiazole | FL |
| nutty | ||
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| filbert heptenone | FL/FR | |
| nutty quinoxaline | FL/FR | |
| popcorn | ||
| 2- | propionyl-2-thiazoline | FL |
| roasted | ||
| furfuryl thioacetate | FL/FR | |
Potential Uses:
| nut | FL |
Occurrence (nature, food, other): note
| not found in nature |
Synonyms:
| 5H- | cyclopenta[b]pyrazine, 6,7-dihydro-2,3-dimethyl- |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopenta[b]pyrazine |
| 2,3- | dimethyl-6,7-dihydro-5H-cyclopenta[b]pyrazine |
| 2,3- | dimethyl-6,7-dihydro-5H-cyclopentapyrazine |
| (5H)-2,3- | dimethyl-6,7-dihydrocyclopenta(b)pyrazine |