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2,5-diethyl-3-methyl pyrazine

Chemical Structure

General Material Information

Preferred name 2,5-diethyl-3-methyl pyrazine
Trivial Name 2,5-Diethyl-3-methylpyrazine
Short Description 2,5-diethyl-3-methylpyrazine
Formula C9 H14 N2
CAS Number 32736-91-7
FEMA Number 3915
Flavis Number 14.096
FDA UNII N079TRL8P5
Nikkaji Number J855.272J
COE Number 11304
NMR Predictor External link
JECFA Food Flavoring 778 2,5-diethyl-3-methylpyrazine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 32736-91-7 ; 2,5-DIETHYL-3-METHYLPYRAZINE
Synonyms
  • 3,6-diethyl-2-methylpyrazine
  • 2,5-diethyl-3-methyl-1,4-diazine
  • 2,5-diethyl-3-methylpyrazine
  • pyrazine, 2,5-diethyl-3-methyl-
  • 2,5-Diethyl-3-methylpyrazine
  • 2-Methyl-3,6-diethylpyrazine
  • 3,6-Diethyl-2-methylpyrazine

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

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Literature & References

2,5-diethyl-3-methylpyrazine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):36225
Pubchem (sid):134999249
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
HMDB (The Human Metabolome Database):HMDB36132
FooDB:FDB014981
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.22457885742
Specific gravity @ 25 °C
Pounds per Gallon 7.855 to 7.938
Refractive Index 1.4922 to 1.5022 @ 20 °C
Boiling Point 206 to 207°C @ 760 mm Hg
Vapor Pressure 0.337 mmHg @ 25 °C
Flash Point TCC Value 76.67 °C TCC
logP (o/w) 1.966 est
Solubility
alcohol Yes
water, slightly Yes
water, 488.9 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
toasted, hazelnut, hazelnut roasted hazelnut, meaty
General comment At 0.10 % in dipropylene glycol. toasted hazelnut meaty
Flavor Type: Nutty
hazelnut roasted hazelnut, hazelnut, burnt, nutty
General comment Hazelnut burnt

Occurrences

Potential Uses

Applications
Flavoring purposes Coffee, Hazelnut

Safety Information

Safety information

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:
flavoring agents
Recommendation for 2,5-diethyl-3-methyl pyrazine usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (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: 19
Click here to view publication 19
average usual ppmaverage maximum ppm
baked goods: 1.000002.00000
beverages(nonalcoholic): 0.500001.00000
beverages(alcoholic): 0.100000.50000
breakfast cereal: 1.000002.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500001.00000
fruit ices: --
gelatins / puddings: 0.500001.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500001.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 1.000002.00000
soups: 0.100000.50000
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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :36225
National Institute of Allergy and Infectious Diseases:Data
2,5-diethyl-3-methylpyrazine
Chemidplus:0032736917