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nutty quinoxaline

Chemical Structure

General Material Information

Preferred name nutty quinoxaline
Trivial Name 5,6,7,8-Tetrahydroquinoxaline
Short Description 5,6,7,8-tetrahydroquinoxaline
Formula C8 H10 N2
CAS Number 34413-35-9
FEMA Number 3321
Flavis Number 14.015
ECHA Number 252-002-8
FDA UNII M153CJ9RA0
Nikkaji Number J250.881H
MDL MFCD00038078
COE Number 721
xLogP3-AA 0.90 (est)
NMR Predictor External link
JECFA Food Flavoring 952 5,6,7,8-tetrahydroquinoxaline
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 34413-35-9 ; 5,6,7,8-TETRAHYDROQUINOXALINE
Synonyms
  • cyclohexapyrazine
  • quinoxaline, 5,6,7,8-tetrahydro-
  • 5,6,7,8-tetrahydro quinoxaline
  • tetrahydro terrazine-014 (IFF)
  • tetrahydroquinoxaline
  • 5,6,7,8-tetrahydroquinoxaline
  • 5,6,7,8-tetrahydroquinoxaline natural
  • 5,6,7,8-tetrahydroquinoxaline natural 1% in ethyl alcohol
  • 5,6,7,8-tetrahydroquinoxaline natural 5% in ethyl alcohol
  • tetrahydroterrazine (IFF)
  • 5,6,7,8-Tetrahydroquinoxaline
  • Lucel
  • Tetrahydro Terrazine 014

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

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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):HMDB33154
FooDB:FDB011159
Export Tariff Code:2933.99.8090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:5,6,7,8-Tetrahydroquinoxaline

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 134.18170166016
Specific gravity @ 25 °C
Pounds per Gallon 8.962 to 9.045
Refractive Index 1.538 to 1.548 @ 20 °C
Melting Point 29 to 30°C @ 760 mm Hg
Boiling Point 108 to 111°C @ 760 mm Hg
Vapor Pressure 0.055 mmHg @ 25 °C
Vapor Density 4.6
Flash Point TCC Value 90.56 °C TCC
logP (o/w) 1.158 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
alcohol Yes
water, slightly Yes
water, 2091 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Nutty
musty, nutty, roasted, beany, cereal, corn chip, cheesy
General comment At 0.10 % in dipropylene glycol. musty nut roasted bean cereal corn chip cheese
Mosciano, Gerard P&F 19, No. 2, 55, (1994) Musty, nutty, roasted, beany, cereal cracker-like, with corn nuances
Flavor Type: Nutty
nutty, musty, corn, taco, popcorn
Mosciano, Gerard P&F 19, No. 2, 55, (1994) At 10.00 ppm. Nutty, musty, corn taco and popcorn-like
General comment Nutty, roasted, cereal

Occurrences

Potential Uses

Applications
Odor purposes Filbert, Peanut, Popcorn, Vanilla
Flavoring purposes Bread, Caramel, Cheese, Chocolate cocoa, Corn, Corn chip, Meat, Pecan, Potato, Sesame, Walnut

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 quinoxaline usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 8.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (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: 5
Click here to view publication 5
average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: -2.00000
cheese: --
chewing gum: --
condiments / relishes: -2.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -2.00000
granulated sugar: --
gravies: -2.00000
hard candy: -5.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: -1.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
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):34413-35-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :36822
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5,6,7,8-tetrahydroquinoxaline
Chemidplus:0034413359