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methoxymethyl pyrazine
General Material Information
| Preferred name | methoxymethyl pyrazine |
| Trivial Name | Methoxymethylpyrazine |
| Short Description | 2-methoxy-(3,5 or 6)-methylpyrazine |
| Formula | C6 H8 N2 O |
| CAS Number | 63450-30-6 |
| Deleted CAS Number | 239089-21-5 |
| FEMA Number | 3183 |
| ECHA Number | 264-168-9 |
| FDA UNII | 457UQ35J2T |
| Nikkaji Number | J349.190K |
| COE Number | 2266 |
| xLogP3-AA | -0.50 (est) |
| NMR Predictor | External link |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 977044-49-7 ; (2 OR 5 OR 6)-METHOXY-3-METHYLPYRAZINE (MIXTURE OF ISOMERS) |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| 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 |
Literature & References
| 2-(methoxymethyl)pyrazine | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 63450-30-6 |
| Pubchem (cid): | 113204 |
| Pubchem (sid): | 135069077 |
| Publications by US Patents | |
| 3,952,024 - Furfurylthioacetone | |
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): | Search |
| Export Tariff Code: | 2933.99.9700 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 124.14295959473 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.82 to 9.07 |
| Refractive Index | 1.505 to 1.51 @ 20 °C |
| Boiling Point | 169 to 170°C @ 760 mm Hg |
| Vapor Pressure | 2.041 mmHg @ 25 °C |
| Flash Point TCC Value | 58.89 °C TCC |
| logP (o/w) | 0.161 est |
| Solubility | |
| alcohol | Yes |
| water | Yes |
| water, 1.673e+005 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Nutty | |
| nutty, fresh, peanut roasted peanut, nut skin, green, hazelnut | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 2 hour(s) at 100.00 % |
| Luebke, William tgsc, (2009) | At 1.00 % in dipropylene glycol. nutty fresh roasted peanut nut skin green hazelnut |
| Flavor Type: Nutty | |
| nutty, nut skin, hazelnut, roasted, earthy, almond, peanut | |
| General comment | Nutty nut skin hazelnut roasted earthy almond peanut |
| Although not found to date in roasted nuts, it is key to the development of many such flavours (roasted peanut, hazelnut, filbert, almond). It can be used in cocoa and chocolate flavours as a replacement for many other pyrazines. For example, the addition of a very small quantity of this material to a chocolate flavour which contains no pyrazines, can convert it from a poor chocolate imitation into a good chocolate flavour. Also useful in bread flavours and for bakery flavours. Normal use levels in finished consumer product: 0.01-4 ppm. | Nutty |
Potential Uses
| Applications | |
| Odor purposes | Coffee , Hazelnut , Peanut |
| Flavoring purposes | Almond toasted almond |
| Other purposes | Krill |
Safety Information
Safety information
| Preferred SDS: View | |
| 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 methoxymethyl pyrazine usage levels up to: | |||
| 0.5000 % in the fragrance concentrate. | |||
| 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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.00000 | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 2.00000 | |
| fruit ices: | - | 2.00000 | |
| gelatins / puddings: | - | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 4.00000 | |
| 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: | - | - | |
Safety references
| 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 Substance Registry Services (TSCA):63450-30-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :113204 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2-(methoxymethyl)pyrazine |
| Chemidplus:0063450306 |