Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 98.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.99500 to 0.99800 @ 20.00 °C.
|
Pounds per Gallon - (est).: | 8.289 to 8.314
|
Refractive Index: | 1.49800 to 1.50000 @ 20.00 °C.
|
Boiling Point: | 152.00 to 153.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 122.00 to 124.00 °C. @ 90.00 mm Hg
|
Vapor Pressure: | 4.007000 mmHg @ 25.00 °C. (est) |
Flash Point: | 109.00 °F. TCC ( 42.78 °C. )
|
logP (o/w): | 0.690 |
Soluble in: |
| alcohol | | water, 2.841e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: nutty |
|
| peanut butter musty nutty woody roasted cocoa |
Odor Description: at 1.00 % in dipropylene glycol. | peanut butter musty nutty woody roasted cocoa |
|
| nutty musty fermented coffee roasted cocoa meaty |
Odor Description: at 1.00 %. | Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
|
|
Flavor Type: nutty |
|
| nutty musty woody potato earthy cocoa fishy |
Taste Description: at 10.00 ppm. | Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
|
Odor and/or flavor descriptions from others (if found). |
|
R C Treatt & Co Ltd |
2-Ethylpyrazine Halal, Kosher |
Odor Description: | Musty, nutty, buttery, peanut |
Taste Description: | chocolate-peanut Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm). |
|
Advanced Biotech |
2 ETHYL PYRAZINE |
Odor Description: | Peanut Butter, Woody, Musty |
|
Ernesto Ventós |
2-ETHYLPYRAZINE |
Odor Description: | NUTTY, COFFEE, ROAST, MEAT |
|
|
Cosmetic Information:
Suppliers:
Advanced Biotech |
2 ETHYL PYRAZINE
Odor: Peanut Butter, Woody, Musty |
Ambles Nature et Chimie |
2-ETHYL PYRAZINE
|
Anhui Haibei |
2-Ethyl Pyrazine
Odor: Peanut butter musty nutty woody buttery |
Beijing Lys Chemicals |
2-Ethylpyrazine
|
BOC Sciences |
For experimental / research use only. |
2-Ethylpyrazine
|
Charkit Chemical |
ETHYLPYRAZINE, 2- FEMA 3281
|
Endeavour Specialty Chemicals |
2-Ethylpyrazine
|
Speciality Chemical Product Groups |
Ernesto Ventós |
2-ETHYLPYRAZINE
Odor: NUTTY, COFFEE, ROAST, MEAT |
FCI SAS |
2-ETHYL PYRAZINE
Odor: Roast, nut, coffee, meat |
Jiangyin Healthway |
2-Ethyl Pyrazine
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2-Ethyl pyrazine, Kosherk
|
Kingchem Laboratories |
ETHYL PYRAZINE
Odor: Roast, Nut, Coffee, Meat |
M&U International |
2-ETHYL PYRAZINE, Kosher
|
Moellhausen |
2-ETHYL PYRAZINE
|
Pearlchem Corporation |
2-Ethyl Pyrazine
|
Penta International |
2-ETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
|
Penta International |
2-ETHYLPYRAZINE
|
Phoenix Aromas & Essential Oils |
Pyrazine, 2-Ethyl
|
R C Treatt & Co Ltd |
2-Ethylpyrazine
Halal, Kosher Odor: Musty, nutty, buttery, peanut Flavor: chocolate-peanut Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm). |
Reincke & Fichtner |
2-Ethylpyrazine
|
Robinson Brothers |
2-Ethylpyrazine F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
2-Ethylpyrazine
|
Sigma-Aldrich |
2-Ethylpyrazine, ≥98%, FG
Odor: butter; musty; nutty; woody |
Certified Food Grade Products |
Sunaux International |
2-Ethyl Pyrazine
|
Synerzine |
2-Ethylpyrazine
|
Synerzine |
natural 2-Ethylpyrazine
|
TCI AMERICA |
For experimental / research use only. |
2-Ethylpyrazine >99.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
2-Ethyl Pyrazine
|
Tengzhou Xiang Yuan Aroma Chemicals |
2-Ethyl Pyrazine
|
Tianjin Danjun International |
2-Ethylpyrazine
|
United International |
2-Ethyl Pyrazine
|
Vigon International |
Ethyl-2 Pyrazine
|
WholeChem |
2-Ethylpyrazine
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 10 - Flammable. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. 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.
|
|
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 2-ethyl pyrazine usage levels up to: | | 0.1000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.20 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 6.00 (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: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | 10.00000 |
beverages(nonalcoholic): | - | 10.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 10.00000 |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 10.00000 |
fruit ices: | - | 10.00000 |
gelatins / puddings: | - | 10.00000 |
granulated sugar: | - | - |
gravies: | - | 10.00000 |
hard candy: | - | 10.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 10.00000 |
milk products: | - | 10.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 10.00000 |
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 |
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
Chemical Carcinogenesis Research Information System: | Search |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 13925-00-3 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 26331 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2-ethylpyrazine |
Chemidplus: | 0013925003 |
RTECS: | UQ3330000 for cas# 13925-00-3 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
No odor group found for these |
| sulfuryl octanoate | FL/FR |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| sulfuryl propionate | FL/FR |
caramellic |
| fenugreek oleoresin | FL/FR |
| chocolate pyrazine A | FL/FR |
| cocoa hexenal | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
earthy |
| nutty pyrazine | FL/FR |
green |
| geranic acid | FL/FR |
2- | heptyl furan | FL/FR |
4- | hexenol | FL/FR |
3,5,5- | trimethyl hexanol | FL/FR |
malty |
S- | methyl methioninium chloride | |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
medicinal |
| quinoline | CS |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
nutty |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty quinoxaline | FL/FR |
| peanut butter cookie fragrance | FR |
| sesame absolute | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
popcorn |
2- | acetyl thiazole | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
| eugenyl acetate | FL/FR |
sulfurous |
| benzothiazole | FL/FR |
| furfuryl thioacetate | FL/FR |
waxy |
| butyl laurate | FL/FR |
woody |
| cedrenyl acetate | FR |
4- | hydroxybenzaldehyde | FL/FR |
2- | methoxy-4-vinyl phenol | FL/FR |
2- | methyl-3-isopropyl pyrazine | |
|
For Flavor |
|
No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
2- | acetyl-2-pyrroline | |
2- | acetyl-6-methyl pyrazine | FL |
(E)- | aconitic acid | FL |
| benzyl methyl sulfide | FL |
2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| chocolate pyrazine A | FL/FR |
| chocolate pyrazine B | FL |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| dimethyl dihydrocyclopentapyrazine | FL |
2,5- | dimethyl thiazole | FL |
| methyl 2-(methyl thio) acetate | FL |
| peanut dithiazine | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
|
2,4- | dimethyl-3-oxazoline | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
1-(2- | thienyl) butanone | FL |
brown |
| fenugreek oleoresin | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
burnt |
2,4,5- | trimethyl oxazole | FL/FR |
chemical |
2,5- | dimethyl furan | FL |
cocoa |
| butyraldehyde | FL |
| cocoa hexenal | FL/FR |
coffee |
| diisoamyl thiomalate | FL |
2,4- | dimethyl thiazole | FL |
| methyl furfuryl thiol | FL |
corn chip |
2- | acetyl thiazole | FL/FR |
creamy |
4- | hydroxybenzaldehyde | FL/FR |
earthy |
| camu camu distillates | FL |
2- | methyl-3-isopropyl pyrazine | |
fatty |
2- | heptyl furan | FL/FR |
fishy |
4,5- | dimethyl thiazole | FL |
green |
| geranic acid | FL/FR |
2- | methyl-5-isopropyl pyrazine | FL |
3,5,5- | trimethyl hexanol | FL/FR |
meaty |
| benzothiazole | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
3- | mercapto-2-butanone | FL |
2- | methyl 3-(methyl thio) furan | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
metallic |
4- | hexenol | FL/FR |
musty |
2,5- | dimethyl pyrazine | FL/FR |
2- | ethoxythiazole | FL |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
nutty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| nutty thiazole | FL |
| peanut oxazole | FL |
| sesame absolute | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
| furfuryl thioacetate | FL/FR |
smoky |
2- | methoxy-4-vinyl phenol | FL/FR |
solvent |
2- | ethyl furan | FL |
spicy |
| eugenyl acetate | FL/FR |
sulfurous |
| methyl 2-methyl-3-furyl disulfide | FL |
S- | methyl methioninium chloride | |
3- | methyl-2-butane thiol | FL |
| potato butanone | FL |
waxy |
| butyl laurate | FL/FR |
|
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | ethyl pyrazine, kosher | 2- | ethyl-1,4-diazine | | ethyl-2 pyrazine | 2- | ethyl-pyrazine | 2- | ethylpyrazine | 2- | ethylpyrazine 10% in ethyl alcohol | 2- | ethylpyrazine 10% in ethyl alcohol, kosher | | moldin | | pyrazine, 2-ethyl- |
Articles:
US Patents: | 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines |
PubMed: | Key aroma compounds in roasted in-shell peanuts. |
PubMed: | Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). |
PubMed: | Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation. |
PubMed: | Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays. |
PubMed: | 2-Ethyl-3,5,6-triphenyl-pyrazine. |
PubMed: | GC-MS based metabolomics for rapid simultaneous detection of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Muenchen, and Salmonella Hartford in ground beef and chicken. |
PubMed: | Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. |
PubMed: | Similar odorants elicit different behavioral and physiological responses, some supersustained. |
PubMed: | Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. |
PubMed: | Isolation of a pyrazine alarm pheromone component from the fire ant, Solenopsis invicta. |
PubMed: | Strategy for the identification of key odorants: application to shrimp aroma. |
PubMed: | Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient. |
PubMed: | Closed-pore crystal capable of adsorbing CO2 onto isolated cavities generated by disorderly mixing of substituents on host skeleton. |
PubMed: | Structural study of silver(I) sulfonate complexes with pyrazine derivatives. |
PubMed: | Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company. |
PubMed: | Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds. |
PubMed: | Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. |
PubMed: | Identification of components responsible for the odor of cigar smoker's breath. |
PubMed: | The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. |
PubMed: | Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning. |
PubMed: | Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives. |
PubMed: | Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast. |
PubMed: | Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). |
PubMed: | Volatile flavor components of rice cakes. |
PubMed: | Pyrazine formation from serine and threonine. |
PubMed: | Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. |
PubMed: | Synthesis and in vitro trypanocidal activity of some novel iron chelating agents. |
PubMed: | Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations. |
|