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    General Material Information
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    PhysChem Properties
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    Organoleptic Properties
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green pea pyrazine

Chemical Structure

General Material Information

Preferred name green pea pyrazine
Trivial Name 2-Methoxy(1-methylethyl)pyrazine
Short Description 2-methoxy-(3,5 or 6)-isopropylpyrazine
Formula C24 H36 N6 O3
CAS Number 93905-03-4
FEMA Number 3358
Flavis Number 14.121
ECHA Number 299-837-4
FDA UNII C90S36R5GY
MDL MFCD00053106
COE Number 11344
NMR Predictor External link
JECFA Food Flavoring 790 2-methoxy-(3,5 or 6)-isopropylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 93905-03-4 ; 2-METHOXY-(3 OR 5 OR 6)-ISOPROPYLPYRAZINE
Synonyms
  • 2-methoxy-(3,5 or 6)-isopropylpyrazine
  • 2-methoxy-3-propan-2-ylpyrazine;2-methoxy-5-propan-2-ylpyrazine;2-methoxy-6-propan-2-ylpyrazine
  • 2-methoxy-3,5(6)-isopropyl pyrazine
  • 2-methoxy-3(5 or 6)-isopropylpyrazine
  • iso propyl methoxy pyrazine
  • iso propyl methoxypyrazine
  • iso propyl methylpyrazine
  • 2-iso propyl-(3,5 or 6)-methoxypyrazine
  • 2-3,(5 or 6)-iso propyl-2-methoxypyrazine
  • 2-iso propyl-3,(5 or 6)-methoxypyrazine
  • 2-iso propyl-3,5 or 6-methoxypyrazine
  • iso propylmethoxypyrazine
  • 2-methoxy-3-propan-2-ylpyrazine;2-methoxy-5-propan-2-ylpyrazine;2-methoxy-6-propan-2-ylpyrazine
  • Pyrazine, 2-methoxy(1-methylethyl)-
  • 2-Methoxy(1-methylethyl)pyrazine

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

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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
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32381
FooDB:FDB009800
Export Tariff Code:2933.90.0000
VCF-Online:VCF Volatile Compounds in Food

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 456.59051513672
Specific gravity @ 25 °C
Pounds per Gallon
Boiling Point 205 to 207°C @ 760 mm Hg
Vapor Pressure 0.36 mmHg @ 25 °C
Flash Point TCC Value 66.67 °C TCC
logP (o/w) 2.16 est
Solubility
alcohol Yes
water, 698.6 mg/L @ 25 °C (est) Yes
Stability
stable in most media Unspecified

Organoleptic Properties

Odor Type: Earthy
earthy, pepper bell pepper, potato raw potato, galbanum, pea green pea
General comment At 0.10 % in dipropylene glycol. earthy bell pepper raw potato galbanum
Besides peppers and beans, this pyrazine, which consists of a mixture of isomers, occurs naturally in potatoes and a number of other vegetables and also has a raw-potato, earthy quality. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution in any blend where an original green-note is desired, or to add realism to galbanum, tomato and other green or fruity accords. Bell-pepper, earthy, green-pea, raw potato

Occurrences

Potential Uses

Applications
Odor purposes Earth, Galbanum
Flavoring purposes Pepper bell pepper, Potato, Tomato, Vegetable
Other purposes Krill

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
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 - Wear suitable protective clothing.
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 880 mg/kg
(Moran et al., 1980)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for green pea pyrazine usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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. Update in publication number(s): 29
Click here to view publication 6
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): 0.001000.01000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 0.050000.20000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: 0.050000.05000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.200000.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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

EPI System: View
AIDS Citations:Search
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Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :71311442
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methoxy-3-propan-2-ylpyrazine;2-methoxy-5-propan-2-ylpyrazine;2-methoxy-6-propan-2-ylpyrazine
Chemidplus:0093905034