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

nutty pyrazine

General Material Information

Preferred name nutty pyrazine
Trivial Name 7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
Short Description 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
Formula C8 H10 N2
CAS Number 23747-48-0
CAS Number 23747-48-0 (R)
CAS Number 23747-48-0 (S)
Deleted CAS Number 149310-63-4
FEMA Number 3306
Flavis Number 14.037
ECHA Number 245-864-1
FDA UNII L5IDR3PHAV
Nikkaji Number J242.667F
MDL MFCD00040997
COE Number 2314
xLogP3-AA 0.80 (est)
NMR Predictor External link
JECFA Food Flavoring 781 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 23747-48-0 ; 5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(B)PYRAZINE
Synonyms
  • corylone pyrazine (Givaudan)
  • 5H- cyclopenta[b]pyrazine, 6,7-dihydro-5-methyl-
  • 5H- cyclopentapyrazine, 6,7-dihydro-5-methyl-
  • 6,7-dihydro-5-methyl-5 -cyclopentapyrazine
  • 6,7-dihydro-5-methyl-5h-cyclopenta 1,4-diazine
  • 6,7-dihydro-5-methyl-5H-cyclopenta[b]pyrazine
  • 6,7-dihydro-5-methyl-5H-cyclopentapyrazine
  • maple lactone pyrazine
  • methyl dihydrocyclopentapyrazine
  • 4-methyl dihydrocyclopentapyrazine
  • 9-methyl-2,5-diazabicyclo(4.3.0)nona-1,3,5-triene
  • 5-methyl-5,6,7-trihydrocyclopenta[2,1-b]pyrazine
  • 5-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
  • 7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
  • 5-methyl-6,7-dihydro-5H-cyclopentapyrazine
  • 5H-5-methyl-6,7-dihydrocyclopenta-(b)-pyrazine
  • 5H-5-methyl-6,7-dihydrocyclopenta(b)pyrazine
  • 5H-5-methyl-6,7-dihydrocyclopenta(beta)pyrazine
  • 5H-5-methyl-6,7-dihydrocyclopenta[b]pyrazine
  • 5-methyl-6,7-dihydrocyclopentapyrazine
  • 5H-5-methyl-6,7-dihydrocyclopentapyrazine
  • 5H- methyl6,7dihydrocyclopenta B pyrazine
  • 5-methylene-6,7-dihydro-cyclopenta[b]pyrazine
  • popcorn chemical 0.1% ethanol synthetic

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

7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):32065
Pubchem (sid):134993808
Flavornet:23747-48-0
(7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):6931360
Pubchem (sid):43541120
(7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23747-48-0
Pubchem (cid):6931359
Pubchem (sid):43541119
Publications by US Patents
3,968,212 - Organoleptic cyclopentapyrazines as flavoring agents

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):HMDB37149
FooDB:FDB016144
Export Tariff Code:2933.99.8090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 134.18170166016
Specific gravity @ 25 °C
Pounds per Gallon 8.72 to 8.804
Refractive Index 1.523 to 1.533 @ 20 °C
Melting Point 121 to 123°C @ 1 mm Hg
Boiling Point 96 to 99°C @ 20 mm Hg
Boiling Point 200 to 201°C @ 760 mm Hg
Vapor Pressure 0.291 mmHg @ 25 °C
Vapor Density 4.6
Flash Point TCC Value 78.89 °C TCC
logP (o/w) 1.113 est
Solubility
alcohol Yes
water, slightly Yes
water, 2416 mg/L @ 25 °C (est) Yes
water No
Stability
stable in most media Unspecified

Organoleptic Properties

Odor Type: Earthy
earthy, potato baked potato, peanut roasted peanut, sweet, nutty, roasted, toasted, grain, coffee, corn, savory, meaty
General comment At 0.10 % in dipropylene glycol. earthy baked potato peanut roasted
Mosciano, Gerard P&F 23, No. 2, 43, (1998) At 1.00 %. Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances
Flavor Type: Nutty
musty, nutty, roasted, grain, coffee
Mosciano, Gerard P&F 23, No. 2, 43, (1998) At 15.00 ppm. Musty, nutty, roasted and grainy with coffee notes
Used in confectionery at 1ppm, meat products at 0.5ppm, desserts and chewing gum at 0.2ppm, and beverages at 0.05ppm. Earthy

Occurrences

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 nutty pyrazine usage levels up to:
0.0500 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.90 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 4.00 (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: --
beverages(nonalcoholic): -0.04500
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.15000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.25000
fruit ices: -0.25000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -1.00000
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):23747-48-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :32065
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
Chemidplus:0023747480
(7R)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
(7S)-7-methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine