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5-methyl quinoxaline

Chemical Structure

General Material Information

Preferred name 5-methyl quinoxaline
Trivial Name 5-Methylquinoxaline
Short Description 5-methylquinoxaline
Formula C9 H8 N2
CAS Number 13708-12-8
FEMA Number 3203
Flavis Number 14.028
ECHA Number 237-246-5
FDA UNII L0AD7T152G
Nikkaji Number J101.318A
MDL MFCD00012335
COE Number 2271
NMR Predictor External link
JECFA Food Flavoring 798 5-methylquinoxaline
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 13708-12-8 ; 5-METHYLQUINOXALINE
Synonyms
  • 5-methyl-1,4-benzodiazine
  • 5-methylquinoxaline
  • nutty oxaline
  • quinoxaline, 5-methyl-
  • 5-Methylquinoxaline

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

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Literature & References

5-methylquinoxaline
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13708-12-8
Pubchem (cid):61670
Pubchem (sid):135017609
Publications by US Patents
3,931,166 - 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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33178
FooDB:FDB011188
Export Tariff Code:2933.99.9700
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 144.1767578125
Specific gravity @ 20 °C
Pounds per Gallon 9.422 to 9.455
Refractive Index 1.619 to 1.622 @ 20 °C
Melting Point 20 to 21°C @ 760 mm Hg
Vapor Pressure 0.046 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 2.04
Solubility
alcohol Yes
water, 1456 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
toasted, roasted, corn, nutty, coffee, burnt, musty, corn chip, hazelnut, potato
General comment At 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt
Mosciano, Gerard P&F 19, No. 6, 53, (1994) Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances
Flavor Type: Nutty
nutty, peanut roasted peanut, yeasty, corn chip
Mosciano, Gerard P&F 19, No. 6, 53, (1994) At 2.00 ppm. Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance

Occurrences

Potential Uses

Applications
Odor purposes Almond, Coffee, Hazelnut, Peanut
Flavoring purposes Corn, Sugar brown sugar, Walnut, Yeast
Other purposes Toasted

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 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:
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 5-methyl quinoxaline usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 22.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Structure Class: III
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 ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
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: --
hard candy: -10.00000
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

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):13708-12-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61670
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-methylquinoxaline
Chemidplus:0013708128