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green pea pyrazine
Green pea pyrazine is a potent pyrazine derivative emitting earthy, raw potato-like odor, commonly used as a flavoring agent in vegetables and related foods.
General Material Description
Green pea pyrazine, known chemically as 2-methoxy-(3,5 or 6)-isopropylpyrazine, is a volatile organic compound within the pyrazine class characterized by a molecular formula of C8H12N2O (note: molecular formula C24H36N6O3 from database appears to be a likely data error; typical pyrazines of this type are C8H12N2O). It presents as a colorless to pale liquid with a distinctive earthy and raw potato-like odor reminiscent of green peas, galbanum, and bell pepper. This compound is also known by several synonyms, including iso propyl methoxypyrazine. Found naturally in green peas, potatoes, and various vegetables, green pea pyrazine contributes to their characteristic green, earthy aromas. This pyrazine derivative is linked in chemical databases such as PubChem where detailed structural and physicochemical data are available. It is commonly sourced via extraction from natural products or synthesized for flavoring applications.
Occurrence, Applicability & Potential Uses
Green pea pyrazine naturally occurs in several vegetables including green peas and potatoes, imparting an earthy, green note typical of these foods. It is utilized primarily as a flavoring agent to replicate or enhance the natural vegetable aroma in food products such as tomato, bell pepper, and other vegetable-related flavor formulations. This pyrazine is valued for its ability to add realism and depth to green or fruity accords in flavor blends. Its use as a flavor additive is regulated under FEMA (US) standard number 3358, which designates it as generally recognized as safe for flavoring purposes. This compound finds application in seasoning blends, processed vegetables, and beverages to confer earthy and peppery sensory characteristics.
Physico-Chemical Properties Summary
Green pea pyrazine exhibits key physical properties that influence its use in flavor formulations. It has a boiling point range near 205 to 207°C at standard atmospheric pressure which supports its volatility and suitability for aroma delivery. At 25°C, its vapor pressure is measured at 0.36 mmHg, indicating moderate volatility typical for flavor compounds. The specific gravity is approximately 0.996, close to water density, and it shows solubility in alcohol and moderate solubility in water (around 698 mg/L at 25°C). Its flash point is 152°F (approximately 67°C), highlighting necessary precautions during handling. The estimated log P value of 2.16 suggests a balance between hydrophilic and lipophilic character, aiding compatibility in diverse flavor matrices. It remains stable under most media conditions, facilitating its integration in various product formulations.
FAQ
What is green pea pyrazine and what are its main characteristics?
Green pea pyrazine, chemically known as 2-methoxy-(3,5 or 6)-isopropylpyrazine, is a pyrazine derivative recognized for its earthy, raw potato and green pea-like aroma. It is a volatile compound naturally present in green peas, potatoes, and several vegetables. This compound contributes to the characteristic green and earthy notes found in these produce items, and it is typically a colorless liquid. Its sensory profile includes bell pepper, galbanum, and raw potato qualities that make it valuable in flavor applications. It is also identified under various synonyms reflecting its structural isomers.
Where is green pea pyrazine naturally found and how is it used commercially?
Green pea pyrazine occurs naturally in green peas, potatoes, and other vegetables, contributing to their distinctive green and earthy aromas. Commercially, it is employed as a flavoring agent to impart realistic vegetable and green notes in food products, including tomato-flavored items, condiments, and alcoholic beverages. Its potent odor means it must be used at low concentrations to avoid overpowering the blend. The compound is regulated by flavor safety authorities such as FEMA (US), which provides guidance on usage levels to ensure consumer safety.
What regulations apply to green pea pyrazine and how is it sourced?
Green pea pyrazine is regulated under FEMA (Flavor and Extract Manufacturers Association) in the United States, assigned FEMA number 3358 and considered generally recognized as safe (GRAS) when used as a flavoring agent. European authorities, including EFSA, have evaluated pyrazine derivatives within flavoring group evaluations to assess safety. The compound is typically obtained by extraction from natural sources such as vegetables or manufactured synthetically to meet purity and consistency standards required for food flavoring. Regulatory documents and safety studies are accessible through public databases, supporting its controlled and informed use in the flavor industry.
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-methoxy-3-propan-2-ylpyrazine;2-methoxy-5-propan-2-ylpyrazine;2-methoxy-6-propan-2-ylpyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 71311442 |
| Pubchem (sid): | 162244287 |
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 |
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 |
|
Suppliers
| BOC Sciences | Jiangyin Healthway |
| Pell Wall Perfumes | Penta International |
| Sigma-Aldrich | Tengzhou Jitian Aroma Chemiclal |
| Jiangyin Healthway International Trade Co., Ltd | Penta International Corporation |
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
| (data available) |
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 ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | 0.00100 | 0.01000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | 0.05000 | 0.20000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | 0.05000 | 0.05000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.20000 | 0.20000 | |
| 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 |
| Cancer Citations:Search |
| 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 |