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2,3-dimethyl pyrazine
General Material Information
| Preferred name | 2,3-dimethyl pyrazine |
| Trivial Name | 2,3-Dimethylpyrazine |
| Short Description | 2,3-dimethylpyrazine |
| Formula | C6 H8 N2 |
| CAS Number | 5910-89-4 |
| FEMA Number | 3271 |
| Flavis Number | 14.05 |
| ECHA Number | 227-630-0 |
| FDA UNII | WHF7883D0V |
| Nikkaji Number | J45.570I |
| MDL | MFCD00006144 |
| COE Number | 11323 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 765 2,3-dimethylpyrazine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 5910-89-4 ; 2,3-DIMETHYLPYRAZINE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 2,3-dimethylpyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 5910-89-4 |
| Pubchem (cid): | 22201 |
| Pubchem (sid): | 134987453 |
| Flavornet: | 5910-89-4 |
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 |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB32971 |
| FooDB: | FDB010958 |
| Export Tariff Code: | 2933.99.8210 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 108.14376068115 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.296 to 8.479 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.296 to 8.571 |
| Refractive Index | 1.506 to 1.509 @ 20 °C |
| Refractive Index | 1.501 to 1.51 @ 20 °C |
| Boiling Point | 155 to 157°C @ 760 mm Hg |
| Vapor Pressure | 3.449 mmHg @ 25 °C |
| Vapor Density | 3.7 |
| Flash Point TCC Value | 53.33 °C TCC |
| logP (o/w) | 0.54 |
| Solubility | |
| alcohol | Yes |
| ether | Yes |
| water, 3.816e+004 mg/L @ 25 °C (est) | Yes |
| Stability | |
| non-discoloring in most media | Unspecified |
| stable in most media | Unspecified |
Organoleptic Properties
| Odor Type: Nutty | |
| nutty, nut skin, cocoa, peanut butter, coffee, walnut, caramellic, roasted, musty, powdery, potato | |
| Odor strength | high , recommend smelling in a 0.10 % solution or less |
| Substantivity | < 3 hour(s) at 100.00 % |
| Luebke, William tgsc, (2017) | At 0.10 % in dipropylene glycol. nutty nut skin cocoa peanut butter coffee walnut caramellic roasted |
| Mosciano, Gerard P&F 21, No. 6, 49, (1996) | Musty, nut skins, cocoa powdery and roasted with potato and coffee nuances |
| Flavor Type: Nutty | |
| nutty, nut skin, peanut, cocoa, coffee roasted coffee, walnut, corn chip, bready, musty, powdery, roasted, coffee | |
| Luebke, William tgsc, (2017) | Nutty nut skin peanut cocoa roasted coffee walnut corn chip bready |
| Mosciano, Gerard P&F 21, No. 6, 49, (1996) | At 7.50 ppm. Musty, nut skins, cocoa powdery, roasted coffee and bready |
| Used in meat, coffee, cocoa, soup and gravy products. | Meaty |
| Used in baked and dairy products, gravies, beverages, at 10ppm. | Nutty |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Chocolate , Coffee , Hazelnut , Peanut , Popcorn |
| Flavoring purposes | Bread , Chocolate cocoa , Meat , Roasted , Shellfish , Soup , Vegetable |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 10 - Flammable. 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 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: | |
| gavage-rat LD50 613 mg/kg (Moran et al., 1980) intraperitoneal-mouse LD50 1390 mg/kg Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970. oral-rat LD50 613 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. | |
| 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 2,3-dimethyl pyrazine usage levels up to: | |||
| 0.0500 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 14.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 4.00 (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. Update in publication number(s): 29 | |||
| Click here to view publication 5 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 10.00000 | 10.00000 | |
| beverages(nonalcoholic): | 10.00000 | 10.00000 | |
| beverages(alcoholic): | 0.00200 | 2.00000 | |
| breakfast cereal: | 0.10000 | 1.00000 | |
| cheese: | 0.10000 | 1.00000 | |
| chewing gum: | 1.00000 | 1.00000 | |
| condiments / relishes: | 0.10000 | 1.00000 | |
| confectionery froastings: | 0.10000 | 1.00000 | |
| egg products: | 0.10000 | 1.00000 | |
| fats / oils: | 0.10000 | 1.00000 | |
| fish products: | 0.10000 | 1.00000 | |
| frozen dairy: | 10.00000 | 10.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 10.00000 | 10.00000 | |
| granulated sugar: | 0.10000 | 1.00000 | |
| gravies: | 10.00000 | 10.00000 | |
| hard candy: | 10.00000 | 10.00000 | |
| imitation dairy: | 0.10000 | 1.00000 | |
| instant coffee / tea: | 0.10000 | 1.00000 | |
| jams / jellies: | 0.10000 | 1.00000 | |
| meat products: | 10.00000 | 10.00000 | |
| milk products: | 0.10000 | 1.00000 | |
| nut products: | - | - | |
| other grains: | 0.10000 | 1.00000 | |
| poultry: | 0.10000 | 1.00000 | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 1.00000 | 10.00000 | |
| snack foods: | 0.10000 | 1.00000 | |
| soft candy: | 10.00000 | 10.00000 | |
| soups: | 0.10000 | 1.00000 | |
| sugar substitutes: | 0.10000 | 1.00000 | |
| sweet sauces: | 0.10000 | 1.00000 | |
Safety references
| 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):5910-89-4 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :22201 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:3 |
| 2,3-dimethylpyrazine |
| Chemidplus:0005910894 |
| RTECS:UQ2625000 for cas# 5910-89-4 |