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2,3,5-trimethyl pyrazine
General Material Information
| Preferred name | 2,3,5-trimethyl pyrazine |
| Trivial Name | Trimethylpyrazine |
| Short Description | 2,3,5-trimethylpyrazine |
| Formula | C7 H10 N2 |
| CAS Number | 14667-55-1 |
| FEMA Number | 3244 |
| Flavis Number | 14.019 |
| ECHA Number | 238-712-0 |
| FDA UNII | Q8PR0W8TIT |
| Nikkaji Number | J27.872F |
| Beilstein Number | 0002423 |
| MDL | MFCD00006145 |
| COE Number | 735 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 774 2,3,5-trimethylpyrazine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 14667-55-1 ; 2,3,5-TRIMETHYLPYRAZINE |
| Synonyms |
|
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
| 2,3,5-trimethylpyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 14667-55-1 |
| Pubchem (cid): | 26808 |
| Pubchem (sid): | 134989811 |
| Flavornet: | 14667-55-1 |
| Pherobase: | View |
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): | HMDB31844 |
| FooDB: | FDB008527 |
| YMDB (Yeast Metabolome Database): | YMDB01442 |
| Export Tariff Code: | 2933.99.9700 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 122.17070007324 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.03 to 8.196 |
| Refractive Index | 1.49 to 1.51 @ 20 °C |
| Boiling Point | 171 to 172°C @ 760 mm Hg |
| Vapor Pressure | 1.724 mmHg @ 25 °C |
| Vapor Density | 4.2 |
| Flash Point TCC Value | 54.44 °C TCC |
| logP (o/w) | 0.95 |
| Solubility | |
| alcohol | Yes |
| oils | Yes |
| water, 1.521e+004 mg/L @ 25 °C (est) | Yes |
| Stability | |
| non-discoloring in most media | Unspecified |
| stable in most media | Unspecified |
Organoleptic Properties
| Odor Type: Nutty | |
| nutty, nut skin, earthy, powdery, cocoa, potato baked potato, peanut roasted peanut, hazelnut, musty, potato | |
| Odor strength | high , recommend smelling in a 0.01 % solution or less |
| Substantivity | 21 hour(s) at 0.05 % in ethyl alcohol |
| Luebke, William tgsc, (2017) | At 0.01 % in dipropylene glycol. nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut musty |
| Mosciano, Gerard P&F 15, No. 6, 35, (1990) | Nutty, musty, powdery cocoa, potato and musty |
| Flavor Type: Musty | |
| raw, nut skin, vegetable, cocoa, toasted, earthy, chocolate, coffee, musty, nutty, potato | |
| Luebke, William tgsc, (2017) | Raw nut skin vegetable cocoa toasted earthy chocolate coffee |
| Mosciano, Gerard P&F 15, No. 6, 35, (1990) | At 80.00 ppm. Raw, musty, nutty, potato |
| Much used as a component in modern cocoa and chocolate flavors. Also used in coffee, bread and roast nut flavours (e.g., hazelnut, almond, peanut, etc.). Normal use levels in finished consumer product: 0.01-5 ppm. Council of Europe limits: Foods (1 ppm). | Nutty |
| 2,3,5-TRIMETHYLPYRAZINE brings toasted notes which are excellent for grilled profile to meat flavors. Essential for chocolate, nut and coffee flavors. | Powerful toasted, nutty, earthy, chocolate and coffee notes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Caramel, Chocolate cocoa, Coffee, Corn, Nut, Peanut, Popcorn, Potato, Potato chip, Shellfish, Sugar |
| Cosmetic purposes | Perfuming agents |
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 37/39 - Wear suitable 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 806 mg/kg (Moran et al., 1980) oral-rat LD50 806 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| cosmetic, 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 2,3,5-trimethyl pyrazine usage levels up to: | |||
| 0.1000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 100.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 46.00 (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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 5.00000 | 10.00000 | |
| beverages(nonalcoholic): | 5.00000 | 10.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 2.00000 | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 2.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | 2.00000 | |
| hard candy: | 5.00000 | 10.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 2.00000 | |
| milk products: | - | 1.00000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | 2.00000 | |
| 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):14667-55-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :26808 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:3 |
| 2,3,5-trimethylpyrazine |
| Chemidplus:0014667551 |
| RTECS:UQ3907000 for cas# 14667-55-1 |