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methoxymethyl pyrazine

Chemical Structure

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
  • 2-methoxy 3/5/6 methyl pyrazine
  • 2-methoxy 3(5/6) methyl pyrazine
  • 2-methoxy-(3,5 or 6)-methylpyrazine
  • 2-methoxy-(3,5,6)-methyl pyrazine
  • 2-methoxy-3-methyl pyrazine + 2-methoxy-5-methyl pyrazine + 2-methoxy-6-methyl pyrazine
  • 2-methoxy-3-methyl pyrazine + 6-methoxy-3-methyl pyrazine + 5-methoxy-3-methyl pyrazine
  • 2-methoxy-3-methylpyrazine + 2-methoxy-5-methylpyrazine + 2-methoxy-6-methylpyrazine
  • 2-methoxy-3-methylpyrazine + 6-methoxy-3-methylpyrazine + 5-methoxy-3-methylpyrazine
  • 2-methoxy-3(5/6)-methyl pyrazine
  • 2-methoxy-3(5/6)-methylpyrazine
  • 2-methoxy-3(5),(6)-methyl pyrazine
  • 2-( methoxymethyl)pyrazine
  • methoxymethylpyrazine
  • methyl methoxy pyrazine (mixture of isomers)
  • 2-methyl-(3,5,6)-methoxypyrazine
  • 2-methyl-3,(5/6)-methoxypyrazine
  • 2-methyl-3(5/6)-methoxypyrazine
  • 2-(methoxymethyl)pyrazine
  • Pyrazine, methoxymethyl-

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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

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 ppmaverage 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