Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 97.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.15200 to 1.16200 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.586 to 9.669
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Refractive Index: | 1.56000 to 1.57000 @ 20.00 °C.
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Boiling Point: | 105.00 to 110.00 °C. @ 20.00 mm Hg
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Boiling Point: | 278.00 to 280.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.057000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.8 ( Air = 1 ) |
Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
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logP (o/w): | 0.769 (est) |
Soluble in: |
| alcohol | | water, slightly | | water, 1.363e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: sulfurous |
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| sulfurous meaty cabbage |
Odor Description: at 0.10 % in propylene glycol. | sulfurous meaty cabbage |
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| sulfurous meaty savory roasted burnt beefy chicken |
Odor Description:
| Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes Mosciano, Gerard P&F 21, No. 6, 49, (1996) |
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Flavor Type: meaty |
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| meaty sulfurous savory chicken pork |
Taste Description: at 2.00 ppm. | Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork Mosciano, Gerard P&F 21, No. 6, 49, (1996) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
2-Pyrazineethanethiol Halal, Kosher |
Odor Description: | meaty, pot roast, sulphurous, savoury, chicken, pork notes |
Taste Description: | roast meat-like Used in meat, soup and savoury flavours. May also find use in chocolate and nut flavours. Also important as lamb and pork notes. Normal use levels in finished consumer product: 0.01-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm). |
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Cosmetic Information:
Suppliers:
Advanced Biotech |
PYRAZINE ETHANETHIOL
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Anhui Haibei |
2-Pyrazinyl Ethanethiol
Odor: Sulfury meaty cabbage |
Augustus Oils |
2 Pyrazine Ethane Thiol
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Services |
Beijing Lys Chemicals |
Pyrazineethanethiol
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BOC Sciences |
For experimental / research use only. |
Pyrazinyl Ethanethiol >98.0%(GC)
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Charkit Chemical |
PYRAZINE ETHANETHIOL P1950 FEMA 3230
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DeLong Chemicals America |
Pyrazineethanethiol, Kosher
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Jiangyin Healthway |
β-Mercaptoethyl pyrazine
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
Pyrazinylethanethiol
|
M&U International |
PYRAZINYL ETHANETHIOL, Kosher
|
Penta International |
PYRAZINE ETHANETHIOL 10% IN ETHANOL
|
Penta International |
PYRAZINE ETHANETHIOL PURE
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Phoenix Aromas & Essential Oils |
Pyrazine, 2-Mercapto Ethyl
|
R C Treatt & Co Ltd |
2-Pyrazineethanethiol
Halal, Kosher Odor: meaty, pot roast, sulphurous, savoury, chicken, pork notes Flavor: roast meat-like Used in meat, soup and savoury flavours. May also find use in chocolate and nut flavours. Also important as lamb and pork notes. Normal use levels in finished consumer product: 0.01-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm). |
Reincke & Fichtner |
Pyrazineethanethiol
|
Riverside Aromatics |
PYRAZINEETHANETHIOL
|
Santa Cruz Biotechnology |
For experimental / research use only. |
2-(2-Mercaptoethyl)pyrazine
|
Shijiazhuang Donglian Nankai Aroma Chemicals |
2-Pyrazinylethanethiol
|
Sigma-Aldrich |
Pyrazineethanethiol, ≥97%, FG
Odor: meaty; sulfurous; vegetable |
Certified Food Grade Products |
Sunaux International |
Pyrazine Ethanethiol
|
Synerzine |
PYRAZINE ETHANETHIOL, 10% IN ETHAN
|
Synerzine |
Pyrazine Ethanethiol
(neat) |
Synerzine |
Pyrazine Ethanethiol
Supplied as 10% w/w in ethanol |
Taytonn ASCC |
Pyrazinyl Ethanethiol
Odor: Fatty, Meaty |
TCI AMERICA |
For experimental / research use only. |
(2-Mercaptoethyl)pyrazine >98.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
β-Mercaptoethyl Pyrazine
|
Tengzhou Xiang Yuan Aroma Chemicals |
Pyrazineethanethiol
|
Tengzhou Xiang Yuan Aroma Chemicals |
Pyrazinyl Ethanethiol
|
United International |
Pyrazine Ethanethiol
|
WholeChem |
Pyrazineethanethiol
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | T - Toxic. |
R 25 - Toxic if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 23 - Do not breath vapour. 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.
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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: |
gavage-rat LD50 158 mg/kg (Posternak et al., 1975)
oral-rat LD50 158 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 487, 1975.
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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 |
Recommendation for pyrazinyl ethane thiol usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.13 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
Structure Class: | III |
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: | - | 10.00000 |
beverages(nonalcoholic): | - | 10.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 10.00000 |
fruit ices: | - | 10.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
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:
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): | 35250-53-4 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61945 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 2810 |
WGK Germany: | 3 |
| 2-pyrazin-2-ylethanethiol |
Chemidplus: | 0035250534 |
RTECS: | KJ2551000 for cas# 35250-53-4 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
chocolate |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
coffee |
roasted arabica | coffee bean oil CO2 extract | FL/FR |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
floral |
6,8- | dimethyl-2-nonanol | FR |
marine |
5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
| ethyl 2-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
| furfuryl thioacetate | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
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For Flavor |
|
No flavor group found for these |
| benzyl methyl sulfide | FL |
2- | butenoic acid | FL |
5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
2-iso | butyl-4,5-dimethyl oxazole | FL |
2- | cyclohexenone | FL |
| ethyl 4-(acetyl thio) butyrate | FL |
4- | mercapto-3-methyl-2-butanol | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl-1-butane thiol | FL |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
2- | methyl-3-furyl tetrasulfide | FL |
1,9- | nonane dithiol | FL |
1,3- | propane dithiol | FL |
iso | propyl disulfide | FL |
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2,4- | dimethyl-3-oxazoline | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
1,3- | butane dithiol | FL |
| dimethyl trisulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
burnt |
| tea pyrrole | FL |
2,4,5- | trimethyl oxazole | FL/FR |
chemical |
2,5- | dimethyl furan | FL |
coffee |
roasted arabica | coffee bean oil CO2 extract | FL/FR |
| coffee difuran | FL/FR |
2,4- | dimethyl thiazole | FL |
| furfuryl mercaptan | FL/FR |
corn chip |
2- | acetyl-2-thiazoline | FL |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
4,5- | dimethyl-2-propyl oxazole | FL |
4- | methyl nonanoic acid | FL/FR |
2,4- | octadien-1-ol | FL |
garlic |
| garlic oleoresin | FL |
green |
2,5- | dimethyl-4-ethyl oxazole | FL |
4- | penten-1-yl acetate | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
| furfuryl 2-methyl-3-furyl disulfide | FL |
| meaty dithiane | FL/FR |
3- | mercapto-2-butanone | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
ortho- | thiocresol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
2,5- | dimethyl pyrazine | FL/FR |
nutty |
3- | acetyl-2,5-dimethyl thiophene | FL |
| nutty thiazole | FL |
onion |
| ethyl 2-mercaptopropionate | FL/FR |
| furfuryl isopropyl sulfide | FL |
roasted |
| furfuryl thioacetate | FL/FR |
| hexyl mercaptan | FL |
sulfurous |
2,3- | butane dithiol | FL |
| fish thiol | FL/FR |
| methyl 2-(methyl thio) butyrate | FL |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl thiomethyl butyrate | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| roasted butanol | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| ethanethiol, 2-pyrazinyl- | (2- | mercaptoethyl)pyrazine | | mercaptoethylpyrazine | 2-( | pyrazin-2-yl)ethanethiol | 2- | pyrazin-2-ylethane-1-thiol | 2- | pyrazin-2-ylethanethiol | | pyrazine ethane thiol | 2- | pyrazine ethane thiol | | pyrazine ethanethiol | 2- | pyrazine ethanethiol | 2- | pyrazineethanethiol | 2- | pyrazinyl ethane thiol | | pyrazinyl ethanethiol | 2- | pyrazinyl ethanethiol | 2- | pyrazinyl ethyl mercaptan | 2-(2- | pyrazinyl)ethanethiol | 2- | pyrazinylethanethiol | | pyrazinylethyl mercaptan | 2- | pyrazinylethyl mercaptan | 2- | pyrazinylethylmercaptan |
Articles:
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