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2-ethyl pyrazine

Chemical Structure

General Material Information

Preferred name 2-ethyl pyrazine
Trivial Name 2-Ethylpyrazine
Short Description 2-ethylpyrazine
Formula C6 H8 N2
CAS Number 13925-00-3
FEMA Number 3281
Flavis Number 14.022
ECHA Number 237-691-5
FDA UNII 0QO4LUV16Z
Nikkaji Number J27.869F
Beilstein Number 0108200
MDL MFCD00006149
COE Number 2213
NMR Predictor External link
JECFA Food Flavoring 762 2-ethylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 13925-00-3 ; 2-ETHYLPYRAZINE
Synonyms
  • 2-ethyl pyrazine, kosher
  • 2-ethyl-1,4-diazine
  • ethyl-2 pyrazine
  • 2-ethyl-pyrazine
  • 2-ethylpyrazine
  • 2-ethylpyrazine 10% in ethyl alcohol
  • 2-ethylpyrazine 10% in ethyl alcohol, kosher
  • moldin
  • pyrazine, 2-ethyl-
  • Pyrazine, ethyl-
  • 2-Ethylpyrazine
  • Ethylpyrazine

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

2-ethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13925-00-3
Pubchem (cid):26331
Pubchem (sid):135230618
Flavornet:13925-00-3
Pherobase:View
Publications by US Patents
3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
Publications by PubMed
Key aroma compounds in roasted in-shell peanuts.
Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays.
2-Ethyl-3,5,6-triphenyl-pyrazine.
GC-MS based metabolomics for rapid simultaneous detection of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Muenchen, and Salmonella Hartford in ground beef and chicken.
Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
Similar odorants elicit different behavioral and physiological responses, some supersustained.
Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone.
Isolation of a pyrazine alarm pheromone component from the fire ant, Solenopsis invicta.
Strategy for the identification of key odorants: application to shrimp aroma.
Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
Closed-pore crystal capable of adsorbing CO2 onto isolated cavities generated by disorderly mixing of substituents on host skeleton.
Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company.
Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds.
Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
Identification of components responsible for the odor of cigar smoker's breath.
The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria.
Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives.
Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast.
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
Volatile flavor components of rice cakes.
Pyrazine formation from serine and threonine.
Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
Synthesis and in vitro trypanocidal activity of some novel iron chelating agents.
Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.

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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31849
FooDB:FDB008533
Export Tariff Code:2933.99.9700
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 108.14376068115
Specific gravity @ 20 °C
Pounds per Gallon 8.289 to 8.314
Refractive Index 1.498 to 1.5 @ 20 °C
Boiling Point 152 to 153°C @ 760 mm Hg
Boiling Point 122 to 124°C @ 90 mm Hg
Vapor Pressure 4.007 mmHg @ 25 °C
Flash Point TCC Value 42.78 °C TCC
logP (o/w) 0.69
Solubility
alcohol Yes
water, 2.841e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
peanut butter, musty, nutty, woody, roasted, cocoa, fermented, coffee, meaty
General comment At 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 1.00 %. Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances
Flavor Type: Nutty
nutty, musty, woody, potato, earthy, cocoa, fishy
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 10.00 ppm. Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance
Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm). Chocolate-peanut

Occurrences

Potential Uses

Applications
Odor purposes Butter, Coffee, Woody
Flavoring purposes Bread, Chocolate cocoa, Nut, Peanut butter

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to 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 2-ethyl pyrazine usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (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
Click here to view publication 5
average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: -10.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: -10.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):13925-00-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :26331
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-ethylpyrazine
Chemidplus:0013925003
RTECS:UQ3330000 for cas# 13925-00-3