2-ethyl-5(or6)-methyl pyrazine
2-ethyl-5(or6)-methylpyrazine
 
Notes:
None found
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CAS Number: 36731-41-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 253-175-2
MDL: MFCD09039261
Molecular Weight: 122.17070000
Formula: C7 H10 N2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
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US Patents: Search
EU Patents: Search
FEMA Number: 3154 2-ethyl-5(or6)-methylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
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Physical Properties:
Appearance: colorless to yellow clear liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity: 0.96400 @  25.00 °C.
Refractive Index: 1.50200 @  20.00 °C.
Boiling Point: 57.00 °C. @ 10.00 mm Hg
Flash Point: 138.00 °F. TCC ( 58.89 °C. )
logP (o/w): 2.340
Soluble in:
 water, 4903 mg/L @ 25 °C (est)
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Organoleptic Properties:
 
Odor Type: nutty
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 nutty  coffee roasted coffee  hazelnut  cocoa  barley roasted barley  
Odor Description:
at 0.10 % in dipropylene glycol. 
nutty roasted coffee hazelnut cocoa roasted barley
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Ernesto Ventós
2-ETHYL-5(6)-METHYLPYRAZINE
Odor: NUT, ROASTED, COFFEE, COCOA
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Ethyl-5(or6)-methyl pyrazine, Kosherk
Parchem
2-ethyl-5(or6)-methyl pyrazine
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Safety Information:
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 20/21 - When using do not eat, drink or smoke.
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
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-ethyl-5(or6)-methyl pyrazine usage levels up to:
 not for fragrance use.
 
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Safety References:
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 3
 2-ethyl-5(6)-methylpyrazine
Chemidplus: 0036731416
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References:
 2-ethyl-5(6)-methylpyrazine
NIST Chemistry WebBook: Search Inchi
Pubchem (sid): 135265755
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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): Search
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Potential Blenders and core components note
 
For Odor
burnt
2-ethyl-3,5(or 6)-dimethyl pyrazineFL/FR
chocolate
2,4,5-trimethyl thiazoleFL/FR
cocoa
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
nutty
3,6-cocoa pyrazineFL/FR
sulfurous
 furfuryl thioacetateFL/FR
S-furfuryl thioformateFL/FR
 
For Flavor
 
No flavor group found for these
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
 dimethyl dihydrocyclopentapyrazineFL
4,5-dimethyl-2-ethyl thiazoleFL
2-ethyl-3,5(or 6)-dimethyl pyrazineFL/FR
coffee
 difurfuryl etherFL
green
2-methyl-5-isopropyl pyrazineFL
nutty
3,6-cocoa pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
roasted
 furfuryl thioacetateFL/FR
sulfurous
S-furfuryl thioformateFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
2-ethyl-5(6)-methyl pyrazine
2-ethyl-5(6)-methylpyrazine
2-ethyl-5(or6)-methylpyrazine
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Articles:
PubMed: Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed: Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation.
PubMed: Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed: Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
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: Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.
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