2,3,5-trimethyl pyrazine

2,3,5-trimethylpyrazine

CAS: 14667-55-1 C7 H10 N2 MW: 122.17070000 nutty musty

Identification

Name2,3,5-trimethyl pyrazine
IUPAC2,3,5-trimethylpyrazine
CAS Number14667-55-1
EINECS238-712-0
FDA UNIIQ8PR0W8TIT
Molecular FormulaC7 H10 N2
Molecular Weight122.17070000
MDL NumberMFCD00006145
Nikkaji NumberJ27.872F
Beilstein0002423
CoE Number735
XlogP31.00 (est)

Regulatory

JECFA Food Flavoring774 2,3,5-trimethylpyrazine
DG SANTE Food Flavourings14.019 2,3,5-trimethylpyrazine
FEMA Number3244
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)14667-55-1 ; 2,3,5-TRIMETHYLPYRAZINE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.96500 to 0.98500 @ 25.00 °C.
Pounds per Gallon - (est). 8.030 to 8.196
Refractive Index 1.49000 to 1.51000 @ 20.00 °C.
Boiling Point 171.00 to 172.00 °C. @ 760.00 mm Hg
Vapor Pressure 1.724000 mmHg @ 25.00 °C. (est)
Vapor Density 4.2 ( Air = 1 )
Flash Point 130.00 °F. TCC ( 54.44 °C. )
logP (o/w) 0.950
Soluble in alcohol
Stability non-discoloring in most media

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength high ,
Substantivity 21 hour(s) at 0.05 % in ethyl alcohol
Odor Description
at 0.01 % in dipropylene glycol.
Nutty, musty, powdery cocoa, potato and musty
Nutty, baked potato, roasted peanut, cocoa, burnt notes
chocolate, hazelnut, baked-potato, musty, natural, nutty, roasted
The strong aroma of roasted hazelnuts and peanuts, baked potatoes with hints of cocoa beans
Roast, peanut, filbert, cocoa
Odor sample from CA Aromatics Company Inc.
Taste Description
raw nut skin vegetable cocoa toasted earthy chocolate coffee
at 80.00 ppm.
nutty
Powerful toasted, nutty, earthy, chocolate and coffee notes

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicitygavage-rat LD50 806 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorycosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 2,3,5-trimethyl pyrazine usage levels up to0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)100.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)46.00 (μg/capita/day)
Structure ClassII
baked goods5.00000
beverages(nonalcoholic)5.00000
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy5.00000
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-

Advanced Biotech. Inc.

Inspired by Nature

A diverse range of products, all meeting our stringent commitment to quality.

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Alfrebro LLC/ Archer Daniels Midland Company

Let's get reacquainted

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Berje Inc.

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Elan Inc.

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Endeavour Specialty Chemicals Ltd

Expertise in high impact aroma chemicals

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Firmenich Inc.

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Fleurchem, Inc.

Have A Flavorful Day

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FRUTAROM USA INC,

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M&U International LLC

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Myrazine LLC

EU Natural Ingredients from Fermentation

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Natural Advantage

Manufacturer of natural flavor ingredients

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Odowell Co.,ltd

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OQEMA

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Potential Uses

FL caramel FL chocolate cocoa FL coffee FL corn FL nut FL peanut FL popcorn FL potato FL potato chip FL shellfish FL sugar

Natural Occurrence

almond roasted almond barley roasted barley beef PMC bread wheat bread PMC cheese emmental cheese PMC cocoa coconut endosperm coffee PMC corn seed dairy products PMC filbert roasted filbert kohlrabi stem lavender oil spike spain @ 0.062% Data licorice maize PMC meat PMC nuts peanut pepper bell pepper fruit popcorn PMC potato chip PMC rum PMC shrimp PMC soy products PMC tea leaf tobacco burley tobacco whiskey

Synonyms

cocoa pyrazine base potato pyrazine pyrazine TMPK (2,3,5 trimethylpyrazines) pure pyrazine, 2,3,5- trimethyl pyrazine, 2,3,5-trimethyl natural pyrazine, 2,3,5-trimethyl- 2,3,5- tri methyl pyrazine trimethyl 2,3,5 pyrazine natural 2, 3, 5 trimethyl pyrazine 2,3,5- trimethyl pyrazine 2,3,5- trimethyl pyrazine FCC trimethyl pyrazine natural 2,3,5- trimethyl pyrazine natural 2,3,5- trimethyl pyrazine, kosher 2,3,5- trimethyl-1,4-diazine trimethyl-2,3,5 pyrazine trimethylpyrazine 2,3,5- trimethylpyrazine 2,3,5- trimethylpyrazine nat 2,3,5- trimethylpyrazine natural 2,3,5- trimethylpyrazine, natural US Patents: 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines PubMed: Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. PubMed: Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis. PubMed: Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). PubMed: Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. PubMed: Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. PubMed: Aroma compounds in sweet whey powder. PubMed: Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. PubMed: Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis. PubMed: Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). PubMed: Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. PubMed: Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage. PubMed: Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). PubMed: Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation. PubMed: Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules. PubMed: Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives. PubMed: Identification of chemicals emitted by calling males of the Sapote fruit fly, Anastrepha serpentina. PubMed: Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. PubMed: Solitary foraging in the ancestral South American ant, Pogonomyrmex vermiculatus. Is it due to constraints in the production or perception of trail pheromones? 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: Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. PubMed: Degradation of 2,3-diethyl-5-methylpyrazine by a newly discovered bacterium, Mycobacterium sp. strain DM-11. PubMed: Identification of components responsible for the odor of cigar smoker's breath. PubMed: Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry. PubMed: Aroma compounds in sweet whey powder. PubMed: Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.