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bean pyrazine

Chemical Structure

General Material Information

Preferred name bean pyrazine
Trivial Name 2-Isopropyl-3-methoxypyrazine
Short Description 2-methoxy-3-isopropylpyrazine
Formula C8 H12 N2 O
CAS Number 25773-40-4
FEMA Number 3358
Flavis Number 14.057
ECHA Number 247-256-1
FDA UNII 1FL7L111A6
Nikkaji Number J126.471K
MDL MFCD00006135
COE Number 11344
Bio Activity Summary External link
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
Synonyms
  • 2-methoxy 3 isopropyl pyrazine
  • 2-methoxy-3-(1-methyl ethyl) pyrazine
  • 2-methoxy-3-(1-methylethyl)pyrazine
  • 2-methoxy-3-(methylethyl)pyrazine
  • 2-methoxy-3-(propan-2-yl)pyrazine
  • 2-methoxy-3-isopropyl pyrazine
  • 2-methoxy-3-isopropylpyrazine
  • 2-methoxy-3-propan-2-ylpyrazine
  • 3-iso propyl-2-methoxypyrazine
  • 2-iso propyl-3-methoxypyrazine
  • pyrazine, 2-isopropyl-3-methoxy-
  • pyrazine, 2-methoxy-3-(1-methylethyl)-
  • 2-methoxy-3-propan-2-ylpyrazine
  • 2-Methoxy-3-(1-methylethyl)pyrazine
  • 2-Methoxy-3-isopropylpyrazine
  • 2-Isopropyl-3-methoxypyrazine
  • 3-Isopropyl-2-methoxypyrazine
  • 3-Methoxy-2-isopropylpyrazine
  • 2-Methoxy-3-(propan-2-yl)pyrazine
  • 2-(1-Methylethyl)-3-methoxypyrazine

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

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Literature & References

2-methoxy-3-propan-2-ylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:25773-40-4
Pubchem (cid):33166
Pubchem (sid):134997549
Flavornet:25773-40-4
Pherobase:View
Publications by Info
FILBERTONE
Publications by PubMed
Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques.
Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
Thermodynamics of binding of 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine to the major urinary protein.
GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.
Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.
Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines.
Volatile components from the roots of Solanum pseudocapsicum.
Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines.
Determination of 2-methoxy-3-alkylpyrazines in carrot products by gas chromatography/nitrogen-phosphorus detection.
Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay.
Determination of 3-alkyl-2-methoxypyrazines in lady beetle-infested wine by solid-phase microextraction headspace sampling.
Changes in key odorants of raw coffee beans during storage under defined conditions.
Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Potent odorants of raw Arabica coffee. Their changes during roasting.
Pyrazines responsible for the potatolike odor produced by some serratia and cedecea strains.

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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40340
FooDB:FDB020065
Export Tariff Code:2933.99.8090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 152.19683837891
Specific gravity @ 25 °C
Pounds per Gallon 8.238 to 8.571
Specific gravity @ 25 °C
Pounds per Gallon 8.404 to 8.454
Refractive Index 1.487 to 1.5 @ 20 °C
Refractive Index 1.492 to 1.495 @ 20 °C
Boiling Point 120 to 125°C @ 20 mm Hg
Boiling Point 189 to 190°C @ 760 mm Hg
Vapor Pressure 0.274 mmHg @ 25 °C
Vapor Density 5.2
Flash Point TCC Value 66.67 °C TCC
logP (o/w) 2.414 est
Solubility
alcohol Yes
water, 698.6 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Earthy
pea green pea, earthy, beany, chocolate, nutty
General comment At 0.10 % in dipropylene glycol. pea earthy beany chocolate nutty
Besides peas and beans, this pyrazine occurs naturally in coffee, grapefruit juice, potatoes and even some wines. Even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution in any blend where an original green-note is desired, or to add realism to grapefruit, wine and fruit accords. String-bean, pea, earthy, chocolate, nutty

Occurrences

Potential Uses

Applications
Odor purposes Earth, Galbanum
Flavoring purposes Pepper bell pepper, Potato, Tomato, Vegetable
Cosmetic purposes Perfuming agents

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 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:
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 bean pyrazine usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.085 (μg/capita/day)
Threshold of Concern:540 (μg/person/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: 6
Click here to view publication 6
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.02000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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):

Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):25773-40-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :33166
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methoxy-3-propan-2-ylpyrazine
Chemidplus:0025773404