We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

2-methyl pyrazine

Chemical Structure

General Material Information

Preferred name 2-methyl pyrazine
Trivial Name Methylpyrazine
Short Description 2-methylpyrazine
Formula C5 H6 N2
CAS Number 109-08-0
FEMA Number 3309
Flavis Number 14.027
ECHA Number 203-645-8
FDA UNII RVC6500U9C
Nikkaji Number J1.501F
Beilstein Number 0105778
MDL MFCD00006142
COE Number 2270
NMR Predictor External link
JECFA Food Flavoring 761 2-methylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 109-08-0 ; 2-METHYLPYRAZINE
Synonyms
  • methyl pyrazine
  • 2 methyl pyrazine
  • 2-methyl pyrazine FCC
  • 2-methyl-1,4-diazine
  • (±)-2-methylpiperazine
  • 2-methylpyrazine
  • pyrazine, 2-methyl
  • pyrazine, 2-methyl-
  • 2-methylpyrazine
  • Pyrazine, methyl-
  • Methylpyrazine
  • 2-Methyl-1,4-diazine
  • NSC 30412
  • NSC 49138
  • Monomethylpyrazine

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-methylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:109-08-0
Pubchem (cid):7976
Pubchem (sid):134973513
Flavornet:109-08-0
Publications by PubMed
Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils.
Synthesis, structures and magnetic properties of Fe(II) and Co(II) thiocyanato coordination compounds: on the importance of the diamagnetic counterparts for structure determination.
Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays.
Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.
Synthesis, crystal structure, spectroscopic investigations, thermal behavior and DFT calculations of pentacarbonyl(2-methylpyrazine)chromium(0).
Analysis of volatile organic compounds released from human lung cancer cells and from the urine of tumor-bearing mice.
Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
Tuning the surface composition of novel metal vanadates and its effect on the catalytic performance.
Similar odorants elicit different behavioral and physiological responses, some supersustained.
Dynamics of odorant binding to thin aqueous films of rat-OBP3.
Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu).
Coffee aroma--statistical analysis of compositional data.
Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.
A binuclear Cu(II) metallacycle capable of discerning between pyrazine and its different methyl-substituted derivatives based on reversible intracage metal-ligand binding.
Scaled quantum chemical calculations and FTIR, FT-Raman spectral analysis of 2-Methylpyrazine.
2-Methyl-pyrazine 1,4-dioxide.
Structural and magnetic study of O2 molecules arranged along a channel in a flexible single-crystal host family.
An unusual 3D-topology and dominant ferromagnetic couplings in two Cu(II)-azide coordination polymers.
Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
Poly[[(μ(2)-2-amino-4,5-dimethybenzene-sulfonato-κN:O)(μ(2)-2-methyl-pyrazine-κN:N')silver(I)] monohydrate].
Construction of polyoxometalates-based coordination polymers through direct incorporation between polyoxometalates and the voids in a 2D network.
Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company.
Role of the solvent glycerol in the Maillard reaction of d-fructose and l-alanine.
Tuning the electronic communication and rates of intramolecular electron transfer of dimers of trinuclear ruthenium clusters: bridging and ancillary ligand effects.
Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
Mixed valence isomers.
Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
Long-range ferromagnetic ordering in two-dimensional coordination polymers Co[N(CN)2]2(L) [L = pyrazine dioxide (pzdo) and 2-methyl pyrazine dioxide (mpdo)] with dual mu- and mu3-[N(CN)2] bridges.
Mechanisms responsible for the in vitro relaxation of ligustrazine on porcine left anterior descending coronary artery.
A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution.
Interaction-induced enhancement in the activity and selectivity of a titania-supported ammonium salt of a 12-molybdophosphoric acid catalyst during ammoxidation of 2-methylpyrazine.
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
A Proton-Induced N-1 to eta(2) Migration of the Fluxional Pyrazine in the [Ru(II)(hedta)(pz)](-) Complex.
Metal-containing ligands for mixed-metal polymers: novel Cu(II)-Ag(I) mixed-metal coordination polymers generated from [Cu(2-methylpyrazine-5-carboxylate)2(H2O)].3H2O and silver(I) salts.
Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
Determining the crystal structure of twinned 2-methylpyrazine.
Solubilization of Hydrophilic Compounds in Copolymer Aggregates.
Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.
Volatile flavor components of rice cakes.
Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
Environmental signals modulate olfactory acuity, discrimination, and memory in Caenorhabditis elegans.

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):HMDB33112
FooDB:FDB011112
Export Tariff Code:2933.99.8090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 94.116821289062
Specific gravity @ 25 °C
Pounds per Gallon 8.404 to 8.571
Specific gravity @ 25 °C
Pounds per Gallon 8.379 to 8.596
Refractive Index 1.504 to 1.506 @ 20 °C
Refractive Index 1.501 to 1.509 @ 20 °C
Boiling Point 136 to 137°C @ 760 mm Hg
Vapor Pressure 9.69 mmHg @ 25 °C
Vapor Density 3.2
Flash Point TCC Value 50 °C TCC
logP (o/w) 0.21
Solubility
alcohol Yes
fixed oils Yes
water, 1000000 mg/L @ 20 °C (exp) Yes

Organoleptic Properties

Odor Type: Nutty
nutty, cocoa, roasted, chocolate, peanut, green, brown, nut skin, musty, earthy
General comment At 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green
Mosciano, Gerard P&F 19, No. 3, 51, (1994) Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuance
Flavor Type: Nutty
nutty, brown, roasted, musty, astringent
Mosciano, Gerard P&F 19, No. 3, 51, (1994) At 75.00 ppm. Nutty, brown, roasted, musty and astringent
Used in coffee, cocoa, roasted meats, fresh bread and peanut butter flavors. Nutty
Used in flavours up to 10ppm, in applications such as baked goods, meat and cereal products, confectionery, beverages, and sauces. Nutty

Occurrences

Safety Information

Safety information

Preferred SDS: View
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 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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:
gavage-rat LD50 1800 mg/kg
(Moran et al., 1980)

intraperitoneal-mouse LD50 1820 mg/kg
Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.

oral-rat LD50 1800 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

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-methyl pyrazine usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 17.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 7.00 (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):109-08-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7976
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-methylpyrazine
Chemidplus:0000109080
RTECS:UQ3675000 for cas# 109-08-0