Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 98.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.11400 to 1.11800 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.270 to 9.303
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Specific Gravity: | 1.10500 to 1.11400 @ 25.00 °C.
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Pounds per Gallon - est.: | 9.195 to 9.270
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Refractive Index: | 1.52000 to 1.52400 @ 20.00 °C.
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Refractive Index: | 1.52100 to 1.52300 @ 20.00 °C.
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Boiling Point: | 265.00 to 266.00 °C. @ 760.00 mm Hg
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Boiling Point: | 90.00 °C. @ 20.00 mm Hg
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Vapor Pressure: | 0.105000 mmHg @ 25.00 °C. (est) |
Flash Point: | 176.00 °F. TCC ( 80.00 °C. )
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logP (o/w): | -0.484 (est) |
Soluble in: |
| alcohol | | water, 6.241e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Stability: |
| stable in most media |
Similar Items: note |
2-acetyl-5-methyl pyrazine |
2-acetyl-6-methyl pyrazine |
Organoleptic Properties:
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Odor Type: nutty |
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Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
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Substantivity: | 25 hour(s) at 100.00 % |
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| nutty nut flesh hazelnut roasted hazelnut grain toasted grain corn chip vegetable nut skin caramellic |
Odor Description: at 0.10 % in dipropylene glycol. | nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic Luebke, William tgsc, (2017) |
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Flavor Type: nutty |
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| nutty nut flesh hazelnut roasted hazelnut grain toasted grain potato chip potato baked potato nut skin vegetable |
Taste Description:
| nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable Luebke, William tgsc, (2017) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
2-Acetyl-3-methylpyrazine Halal, Kosher |
Odor Description: | nutty, vegetable, and roasted cereal |
Taste Description: | nutty Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm. |
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Taytonn ASCC |
2-Acetyl-3-methylpyrazine |
Odor Description: | Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal |
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FCI SAS |
2-ACETYL-3-METHYL PYRAZINE |
Odor Description: | Roast, nutty, vegetable clear sceat, Roast paddy |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
2-ACETYL-3-METHYL PYRAZINE
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Anhui Haibei |
2-Acetyl-3-methyl Pyrazine
Odor: Roasted nutty vegetable toasted grain |
Anhui Suzhou Jinli Aromatic Chemicals |
2-Acetyl-3-methyl Pyrazine
Odor: roast, nut, vegetable, Baked corn |
Augustus Oils |
2 Acetyl 3 Methyl Pyrazine
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Services |
Beijing Lys Chemicals |
2-Acetyl-3-methylpyrazine
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BOC Sciences |
For experimental / research use only. |
2-Acetyl-3-methylpyrazine
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Carbosynth |
For experimental / research use only. |
2-Acetyl-3-methylpyrazine
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Charkit Chemical |
ACETYL-3-METHYLPYRAZINE, 2- FEMA 3964
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Diffusions Aromatiques |
2-ACETYL-3-METHYLPYRAZINE
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Ernesto Ventós |
2-ACETYL-3-METHYLPYRAZINE
Odor: NUTTY, ROASTED, VEGETABLE |
FCI SAS |
2-ACETYL-3-METHYL PYRAZINE
Odor: Roast, nutty, vegetable clear sceat, Roast paddy |
Frutarom |
2-ACETYL-3-METHYLPYRAZINE
KOSHER Flavor: Nutty, Flesh, Roasted, Grain |
CBD Offering |
IFF |
2-ACETYL-3-METHYLPYRAZINE
KOSHER Flavor: Nutty, Flesh, Roasted, Grain |
Jiangyin Healthway |
2-Acetyl-3-methyl Pyrazine
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2-Acetyl-3-methyl pyrazine, Kosherk
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Kingchem Laboratories |
2 ACETYL-3-METHYLPYRAZINE
Odor: Roast, nutty, vegetable clear scent |
Lluch Essence |
PYRAZINE 2-ACETHYL-3-METHYL
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M&U International |
2-ACETYL-3-METHYL PYRAZINE, Kosher
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Matrix Scientific |
For experimental / research use only. |
2-Acetyl-3-methylpyrazine, 98%
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Pearlchem Corporation |
2-Acetyl-3-methyl Pyrazine
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Penta International |
2-ACETYL-3-METHYL PYRAZINE
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R C Treatt & Co Ltd |
2-Acetyl-3-methylpyrazine
Halal, Kosher Odor: nutty, vegetable, and roasted cereal Flavor: nutty Used in soups and sauces at 20ppm, confectionery at 5ppm, meat products at 2ppm, snack foods at 0.25ppm, and desserts at 0.1ppm. |
Reincke & Fichtner |
2-Acetyl-3-methyl Pyrazine
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Sigma-Aldrich |
2-Acetyl-3-methylpyrazine, ≥98%, FG
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Certified Food Grade Products |
Sunaux International |
2-Acetyl-3-methyl Pyrazine
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Synerzine |
2-Acetyl-3-Methylpyrazine
|
Taytonn ASCC |
2-Acetyl-3-methylpyrazine
Odor: Roast, Nutty, Caramellic/ Caramel, Toasted, Cereal |
TCI AMERICA |
For experimental / research use only. |
2-Acetyl-3-methylpyrazine >98.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
2-Acetyl-3-methyl Pyrazine
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Tengzhou Xiang Yuan Aroma Chemicals |
2-Acetyl-3-methyl Pyrazine
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Tianjin Danjun International |
2-Acetyl-3-methylpyrazine
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United International |
2-Acetyl-3-Methyl Pyrazine
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WholeChem |
2-Acetyl-3-methyl pyrazine
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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.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 2-acetyl-3-methyl pyrazine usage levels up to: | | 0.1000 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.10 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (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: 20 |
Click here to view publication 20 |
| average usual ppm | average maximum ppm |
baked goods: | 1.30000 | 4.30000 |
beverages(nonalcoholic): | 0.30000 | 0.60000 |
beverages(alcoholic): | 0.30000 | 3.00000 |
breakfast cereal: | 0.10000 | 2.00000 |
cheese: | - | - |
chewing gum: | 0.80000 | 8.00000 |
condiments / relishes: | - | - |
confectionery froastings: | 0.30000 | 3.00000 |
egg products: | 0.30000 | 3.00000 |
fats / oils: | 0.30000 | 3.00000 |
fish products: | 0.10000 | 3.00000 |
frozen dairy: | 1.00000 | 5.00000 |
fruit ices: | 0.20000 | 2.00000 |
gelatins / puddings: | 0.20000 | 2.00000 |
granulated sugar: | - | - |
gravies: | 0.30000 | 3.00000 |
hard candy: | 0.50000 | 5.00000 |
imitation dairy: | - | - |
instant coffee / tea: | 0.10000 | 1.00000 |
jams / jellies: | 0.50000 | 5.00000 |
meat products: | 1.30000 | 5.00000 |
milk products: | 0.30000 | 3.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 0.50000 | 5.00000 |
snack foods: | 0.50000 | 5.00000 |
soft candy: | 1.00000 | 4.00000 |
soups: | 1.00000 | 2.50000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s): |
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
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 Substance Registry Services (TSCA): | 23787-80-6 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 32093 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 1-(3-methylpyrazin-2-yl)ethanone |
Chemidplus: | 0023787806 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
No odor group found for these |
| sulfuryl octanoate | FL/FR |
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| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| sulfuryl propionate | FL/FR |
caramellic |
iso | propenyl pyrazine | FL/FR |
chocolate |
2,5- | dimethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
floral |
ortho- | methyl acetophenone | FL/FR |
allo | ocimene | FL/FR |
fruity |
| tropical thiazole | FL/FR |
green |
2- | heptyl furan | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
5- | acetyl-4-methyl thiazole | |
roasted | chestnut fragrance | FR |
3,6- | cocoa pyrazine | FL/FR |
2,4- | dimethyl-5-ethyl thiazole | |
| filbert heptenone | FL/FR |
| filbert heptenone B | FL/FR |
| methoxymethyl pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| sesame absolute | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
sulfurous |
| furfuryl thioacetate | FL/FR |
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For Flavor |
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No flavor group found for these |
2- | acetyl-2-pyrroline | |
5- | acetyl-4-methyl thiazole | |
6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| dimethyl dihydrocyclopentapyrazine | FL |
6,7- | dimethyl dihydrocyclopentapyrazine | FL |
2,5- | dimethyl pyrazine and 2,6-dimethyl pyrazine mixture | FL |
2,5- | dimethyl thiazole | FL |
2,4- | dimethyl-5-ethyl thiazole | |
| methyl 2-(methyl thio) acetate | FL |
| pyrazines mixture | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
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5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
alliaceous |
| tropical thiazole | FL/FR |
anisic |
ortho- | methyl acetophenone | FL/FR |
burnt |
iso | propenyl pyrazine | FL/FR |
citrus |
allo | ocimene | FL/FR |
fatty |
2- | heptyl furan | FL/FR |
fishy |
4,5- | dimethyl thiazole | FL |
fruity |
2- | ethyl-2,5-dihydro-4-methyl thiazole | FL |
2,4- | hexadien-1-ol | FL |
green |
2- | hexyl pyridine | FL |
4- | methyl thiazole | FL |
2- | propyl pyrazine | FL |
milky |
dextro,laevo-3-( | methyl thio) butanone | FL |
musty |
2,5- | dimethyl pyrazine | FL/FR |
2- | ethoxythiazole | FL |
nutty |
3- | acetyl-2,5-dimethyl thiophene | FL |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
| aconitic acid | FL |
| arachis hypogaea fruit extract | FL |
3,6- | cocoa pyrazine | FL/FR |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| filbert heptenone B | FL/FR |
| methoxymethyl pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| peanut oxazole | FL |
| sesame absolute | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
3,5- | diisobutyl-1,2,4-trithiolane | FL |
| furfuryl thioacetate | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | acetyl-3-methylpyrazine | 2 | acetyl-3-methylpyrazine | 2- | acetyl-3-methylpyrazine >98.0%(GC) | 2- | acetyl-3-methylpyrazine 98% | | ethanone, 1-(3-methyl-2-pyrazinyl)- | 1- | ethanone, 1-(3-methyl-2-pyrazinyl)- | | ethanone, 1-(3-methylpyrazinyl)- | 1-(3- | methyl pyrazinyl) ethan-1-one | 1-(3- | methyl pyrazinyl) ethanone | 2- | methyl-3-acetyl pyrazine | 2- | methyl-3-acetylpyrazine | 1-(3- | methylpyrazin-2-yl)ethan-1-one | 1-(3- | methylpyrazin-2-yl)ethanone | 1-(3- | methylpyrazinyl)ethan-1-one | | pyrazine, 2-acetyl-3-methyl- |
Articles:
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