chocolate pyrazine A

Chocolate pyrazine A refers to a mixture of two isomers: 2-methoxy-3-methylpyrazine and 2-methoxy-5-methylpyrazine. These organic compounds belong to the pyrazine chemical class and exhibit molecular formula C₆H₈N₂O, with a molecular weight of approximately 124.14 g/mol. The substance is characterized by its distinctive chocolate-like aromatic profile combined with nutty and roasted notes. It appears as a liquid under typical conditions and is soluble in both alcohol and water. Known synonyms include various isomeric descriptions such as 2-(methoxymethyl)pyrazine. This compound is commonly used in flavor and fragrance applications and is sourced either by extraction from natural materials like coffee and krill or produced synthetically. More detailed information can be found via linked resources like PubChem entry CID 113204.

Chocolate pyrazine A naturally occurs in biological matrices such as coffee beans and krill, contributing characteristic roasted and nutty aromas. Its distinct chocolate, cocoa, almond, hazelnut, and peanut odor profiles make it valuable for flavor enhancement in the food industry. Within the fragrance industry, it is utilized as an aroma ingredient imparting warm, roasted notes. This compound is registered under the FEMA (US) system with number 3183 and is commonly used in flavor and fragrance formulations. Such usage complies with regulatory frameworks including IFRA (Global) standards, which recommend limits to ensure safety in consumer products.

Chocolate pyrazine A exhibits moderate volatility with a boiling range of 169 to 170 °C at atmospheric pressure and a reduced boiling point of 48 to 50 °C at 15 mm Hg. It has a vapor pressure of approximately 2.041 mmHg at 25 °C, indicating appreciable evaporation under ambient conditions. The compound's specific gravity ranges between 1.06 and 1.09 at 25 °C, reflecting its liquid state density slightly above water. It dissolves readily in water, with an estimated solubility of 8457 mg/L at 25 °C, and is also soluble in alcohol. Its estimated log P value of around -0.5 suggests balanced hydrophilic and lipophilic properties, advantageous for flavor or fragrance formulation. The flash point near 54 °C (130 °F) implies flammability hazards requiring storage in cool, dry environments protected from heat and light. Stability is noted in most media, and shelf life extends to at least 24 months when stored properly.

	2-(methoxymethyl)pyrazine
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	68378-13-2
Pubchem (cid):	113204
Pubchem (sid):	135069077

(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
HMDB (The Human Metabolome Database):	Search
Export Tariff Code:	2933.90
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

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:
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 chocolate pyrazine A usage levels up to:
	0.1000 % in the fragrance concentrate.
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: 4
Click here to view publication 4
		average usual ppm	average maximum ppm
baked goods:		-	4.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	2.00000
fruit ices:		-	2.00000
gelatins / puddings:		-	2.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	4.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
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

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):68378-13-2

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :113204

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1993

WGK Germany:3

2-(methoxymethyl)pyrazine

Chemidplus:0068378132