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hazelnut pyrazine

Chemical Structure

General Material Information

Preferred name hazelnut pyrazine
Trivial Name 2,3-Diethyl-5-methylpyrazine
Short Description 2,3-diethyl-5-methylpyrazine
Formula C9 H14 N2
CAS Number 18138-04-0
FEMA Number 3336
Flavis Number 14.056
ECHA Number 242-024-6
FDA UNII 530763R0AP
Nikkaji Number J99.991A
MDL MFCD00009635
COE Number 11303
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 777 2,3-diethyl-5-methylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 18138-04-0 ; 2,3-DIETHYL-5-METHYLPYRAZINE
Synonyms
  • 2,3-diethyl 5 methyl pyrazine
  • 2,3-diethyl-5-methyl pyrazine
  • 2,3-diethyl-5-methyl-1,4-diazine
  • 2,3-diethyl-5-methylpyrazine
  • methyl terrazome
  • 2-methyl-5,6-diethylpyrazine
  • pyrazine, 2,3-diethyl-5-methyl-
  • 2,3-Diethyl-5-methylpyrazine
  • 2-Methyl-5,6-diethylpyrazine
  • 5-Methyl-2,3-diethylpyrazine
  • 2,3-Diethyl-6-methylpyrazine

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

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Literature & References

2,3-diethyl-5-methylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:18138-04-0
Pubchem (cid):28905
Pubchem (sid):134993059
Flavornet:18138-04-0
Publications by US Patents
3,952,024 - Furfurylthioacetone
Certain 2,5-dimethyl-3-thiopyrazines

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):HMDB41345
FooDB:FDB021268
Export Tariff Code:2933.99.9701
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.22457885742
Specific gravity @ 20 °C
Pounds per Gallon 7.898 to 7.931
Specific gravity @ 25 °C
Pounds per Gallon 7.805 to 7.963
Refractive Index 1.495 to 1.498 @ 20 °C
Boiling Point 191 to 193°C @ 760 mm Hg
Vapor Pressure 0.515 mmHg @ 25 °C
Vapor Density 5.2
Flash Point TCC Value 80 °C TCC
logP (o/w) 1.95
Solubility
alcohol Yes
water, 1636 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Musty
musty, nut skin, earthy, hazelnut roasted hazelnut, toasted, potato, dusty, foliage, vegetable, green, meaty
Odor strength high , recommend smelling in a 0.10 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (2021) At 0.10 % in dipropylene glycol. musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetable
Mosciano, Gerard P&F 21, No. 5, 49, (1996) Musty, nut skin, earthy, toasted, potato bin, green and meaty
Flavor Type: Musty
musty, nutty, toasted, cocoa, hazelnut, potato, potato chip, earthy, dirty
Luebke, William tgsc, (2021) Musty nutty toasted cocoa hazelnut potato potato chip earthy dirty
Mosciano, Gerard P&F 21, No. 5, 49, (1996) At 2.50 ppm. Musty, toasted, nutty, potato, cocoa, earthy and dirty
Used in chocolate, roast nut, bread and coffee flavours, at 0.01-1ppm. Chocolate

Occurrences

Potential Uses

Applications
Odor purposes Coffee, Filbert, Hazelnut, Peanut, Popcorn
Flavoring purposes Cheese, Chocolate cocoa, Nut, Pork, Potato, Tomato, Vegetable

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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 36/37/39 - 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 hazelnut pyrazine usage levels up to:
0.0800 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.11 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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: 6
Click here to view publication 6
average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -0.10000
beverages(alcoholic): --
breakfast cereal: -1.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.20000
fruit ices: -0.20000
gelatins / puddings: -0.20000
granulated sugar: --
gravies: -0.20000
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):18138-04-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :28905
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,3-diethyl-5-methylpyrazine
Chemidplus:0018138040