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    General Material Information
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pyrazinyl ethane thiol

Chemical Structure

General Material Information

Preferred name pyrazinyl ethane thiol
Trivial Name Pyrazineethanethiol
Short Description 2-pyrazinylethanethiol
Formula C6 H8 N2 S
CAS Number 35250-53-4
FEMA Number 3230
Flavis Number 14.031
FDA UNII F7I6G0E56F
Nikkaji Number J34.797C
Beilstein Number 0774932
MDL MFCD00053160
COE Number 2285
NMR Predictor External link
JECFA Food Flavoring 795 2-pyrazinylethanethiol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 35250-53-4 ; PYRAZINE ETHANETHIOL
Synonyms
  • ethanethiol, 2-pyrazinyl-
  • (2-mercaptoethyl)pyrazine
  • mercaptoethylpyrazine
  • 2-( pyrazin-2-yl)ethanethiol
  • 2-pyrazin-2-ylethane-1-thiol
  • 2-pyrazin-2-ylethanethiol
  • pyrazine ethane thiol
  • 2-pyrazine ethane thiol
  • pyrazine ethanethiol
  • 2-pyrazine ethanethiol
  • 2-pyrazineethanethiol
  • 2-pyrazinyl ethane thiol
  • pyrazinyl ethanethiol
  • 2-pyrazinyl ethanethiol
  • 2-pyrazinyl ethyl mercaptan
  • 2-(2-pyrazinyl)ethanethiol
  • 2-pyrazinylethanethiol
  • pyrazinylethyl mercaptan
  • 2-pyrazinylethyl mercaptan
  • 2-pyrazinylethylmercaptan
  • 2-pyrazin-2-ylethanethiol
  • 2-Pyrazineethanethiol
  • Pyrazineethanethiol
  • 2-Pyrazinylethylmercaptan
  • 2-(Pyrazin-2-yl)ethanethiol
  • 2-(Pyrazin-2-yl)ethane-1-thiol

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

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Literature & References

2-pyrazin-2-ylethanethiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:35250-53-4
Pubchem (cid):61945
Pubchem (sid):135018771
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):HMDB37169
FooDB:FDB016165
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 140.20875549316
Specific gravity @ 25 °C
Pounds per Gallon 9.586 to 9.669
Refractive Index 1.56 to 1.57 @ 20 °C
Boiling Point 105 to 110°C @ 20 mm Hg
Boiling Point 278 to 280°C @ 760 mm Hg
Vapor Pressure 0.057 mmHg @ 25 °C
Vapor Density 4.8
Flash Point TCC Value 110 °C TCC
logP (o/w) 0.769 est
Solubility
alcohol Yes
water, slightly Yes
water, 1.363e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Sulfurous
sulfurous, meaty, cabbage, savory, roasted, burnt, beefy, chicken
General comment At 0.10 % in propylene glycol. sulfurous meaty cabbage
Mosciano, Gerard P&F 21, No. 6, 49, (1996) Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes
Flavor Type: Meaty
meaty, sulfurous, savory, chicken, pork
Mosciano, Gerard P&F 21, No. 6, 49, (1996) At 2.00 ppm. Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork
Used in meat, soup and savoury flavours. May also find use in chocolate and nut flavours. Also important as lamb and pork notes. Normal use levels in finished consumer product: 0.01-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm). Roast meat-like

Occurrences

Potential Uses

Applications
Flavoring purposes Beef, Cabbage, Chicken, Coffee, Pork

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 25 - Toxic if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
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 158 mg/kg
(Posternak et al., 1975)

oral-rat LD50 158 mg/kg
Food and Cosmetics Toxicology. Vol. 13, Pg. 487, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for pyrazinyl ethane thiol usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.13 (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: -10.00000
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: --
granulated sugar: --
gravies: --
hard candy: --
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

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):35250-53-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61945
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
2-pyrazin-2-ylethanethiol
Chemidplus:0035250534
RTECS:KJ2551000 for cas# 35250-53-4