| 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 |
|
| 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 |
| 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 | |
| (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 |
| 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 |
| 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 |
| (data available) |
| Applications | |
| Odor purposes | Almond , Coconut , Coffee , Earth , Fenugreek , Filbert , Gingerbread , Graham cracker , Hazelnut , Peanut , Vanilla |
| Flavoring purposes | Beef , Bread , Cappuccino , Caramel , Cashew , Cereal , Chicory root , Chocolate cacao , Chocolate cocoa , Cream ice cream , Fenugreek , Meat , Nut , Pecan , Pork , Potato , Potato baked potato , Potato fried potato , Praline , Rice , Walnut |
| 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 | |
| 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 ppm | average 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: | - | - | |
| 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 |