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hazelnut pyrazine
General Material Information
| Preferred name | hazelnut pyrazine |
| Trivial Name | 2,3-Diethyl-5-methylpyrazine |
| Short Description | 2,3-diethyl-5-methylpyrazine |
| Formula | C9 H14 N2 |
| CAS Number | 18138-04-0 |
| FEMA Number | 3336 |
| Flavis Number | 14.056 |
| ECHA Number | 242-024-6 |
| FDA UNII | 530763R0AP |
| Nikkaji Number | J99.991A |
| MDL | MFCD00009635 |
| COE Number | 11303 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 777 2,3-diethyl-5-methylpyrazine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 18138-04-0 ; 2,3-DIETHYL-5-METHYLPYRAZINE |
| 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-diethyl-5-methylpyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 18138-04-0 |
| Pubchem (cid): | 28905 |
| Pubchem (sid): | 134993059 |
| Flavornet: | 18138-04-0 |
| Publications by US Patents | |
| 3,952,024 - Furfurylthioacetone | |
| Certain 2,5-dimethyl-3-thiopyrazines | |
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): | HMDB41345 |
| FooDB: | FDB021268 |
| Export Tariff Code: | 2933.99.9701 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 150.22457885742 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 7.898 to 7.931 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.805 to 7.963 |
| Refractive Index | 1.495 to 1.498 @ 20 °C |
| Boiling Point | 191 to 193°C @ 760 mm Hg |
| Vapor Pressure | 0.515 mmHg @ 25 °C |
| Vapor Density | 5.2 |
| Flash Point TCC Value | 80 °C TCC |
| logP (o/w) | 1.95 |
| Solubility | |
| alcohol | Yes |
| water, 1636 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Musty | |
| musty, nut skin, earthy, hazelnut roasted hazelnut, toasted, potato, dusty, foliage, vegetable, green, meaty | |
| Odor strength | high , recommend smelling in a 0.10 % solution or less |
| Substantivity | 4 hour(s) at 100.00 % |
| Luebke, William tgsc, (2021) | At 0.10 % in dipropylene glycol. musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetable |
| Mosciano, Gerard P&F 21, No. 5, 49, (1996) | Musty, nut skin, earthy, toasted, potato bin, green and meaty |
| Flavor Type: Musty | |
| musty, nutty, toasted, cocoa, hazelnut, potato, potato chip, earthy, dirty | |
| Luebke, William tgsc, (2021) | Musty nutty toasted cocoa hazelnut potato potato chip earthy dirty |
| Mosciano, Gerard P&F 21, No. 5, 49, (1996) | At 2.50 ppm. Musty, toasted, nutty, potato, cocoa, earthy and dirty |
| Used in chocolate, roast nut, bread and coffee flavours, at 0.01-1ppm. | Chocolate |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Coffee , Filbert , Hazelnut , Peanut , Popcorn |
| Flavoring purposes | Cheese , Chocolate cocoa , Nut , Pork , Potato , Tomato , Vegetable |
Safety Information
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 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 | |
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 hazelnut pyrazine usage levels up to: | |||
| 0.0800 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.11 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (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: 6 | |||
| Click here to view publication 6 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 1.00000 | |
| beverages(nonalcoholic): | - | 0.10000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 1.00000 | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.20000 | |
| fruit ices: | - | 0.20000 | |
| gelatins / puddings: | - | 0.20000 | |
| granulated sugar: | - | - | |
| gravies: | - | 0.20000 | |
| hard candy: | - | 0.50000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 0.20000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | 0.20000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):18138-04-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :28905 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 2,3-diethyl-5-methylpyrazine |
| Chemidplus:0018138040 |