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6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine

General Material Information

Trivial Name 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
Short Description (5H)-2,3-dimethyl-6,7-dihydrocyclopenta(b)pyrazine
Formula C9 H12 N2
CAS Number 38917-62-3
CAS Number 38917-63-4
Deleted CAS Number 38917-63-4
Flavis Number 14.098
Flavis Number 14.102
FDA UNII 7V95I5A59R
COE Number 11309
xLogP3-AA 1.30 (est)
NMR Predictor External link
FDA Mainterm 38917-63-4 ; 6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE
Synonyms
  • 5H- cyclopenta[b]pyrazine, 6,7-dihydro-2,3-dimethyl-
  • 6,7-dihydro-2,3-dimethyl-5H-cyclopenta[b]pyrazine
  • 2,3-dimethyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
  • 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
  • (5H)-2,3-dimethyl-6,7-dihydrocyclopenta(b)pyrazine

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
HMDB (The Human Metabolome Database):HMDB36142
FooDB:FDB014993
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 148.20863342285
Melting Point 25 to 27°C @ 760 mm Hg
Vapor Pressure 0.197 mmHg @ 25 °C
Flash Point TCC Value 81.1 °C TCC
logP (o/w) 1.762 est
Solubility
alcohol Yes
water, slightly Yes
water, 557.2 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
roasted, nutty
General comment At 0.10 % in dipropylene glycol. roasted nutty

Potential Uses

Applications
Flavoring purposes Nut

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 6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine 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): 0.100001.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 1.000002.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.300001.00000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500001.00000
milk products: --
nut products: --
other grains: --
poultry: 0.500001.00000
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

EPI System: View
AIDS Citations:Search
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Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6428802
National Institute of Allergy and Infectious Diseases:Data
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
Chemidplus:0038917623
2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine
Chemidplus:0038917634