filbert pyrazine
2-ethyl-3-methylpyrazine
Identification
| Name | filbert pyrazine |
| IUPAC | 2-ethyl-3-methylpyrazine |
| CAS Number | 15707-23-0 |
| EINECS | 239-799-8 |
| FDA UNII | 9GF35MK66U |
| Molecular Formula | C7 H10 N2 |
| Molecular Weight | 122.17070000 |
| MDL Number | MFCD00006150 |
| Nikkaji Number | J45.582B |
| Beilstein | 0956775 |
| CoE Number | 548 |
| XlogP3 | 1.10 (est) |
Regulatory
| JECFA Food Flavoring | 768 2-ethyl-3-methylpyrazine |
| DG SANTE Food Flavourings | 14.006 2-ethyl-3-methylpyrazine |
| FEMA Number | 3155 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 15707-23-0 ; 3-ETHYL-2-METHYLPYRAZINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Additional Assay Information | sum of 2,3- 2,5- and 2,6- isomers |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.97800 to 0.98800 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.138 to 8.221 |
| Refractive Index | 1.50200 to 1.50500 @ 20.00 °C. |
| Boiling Point | 57.00 °C. @ 10.00 mm Hg, 169.00 to 171.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 1.689000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.2 ( Air = 1 ) |
| Flash Point | 138.00 °F. TCC ( 58.89 °C. ) |
| logP (o/w) | 1.070 |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | non-discoloring in most media |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description |
at 0.10 % in dipropylene glycol. Nutty, peanut, musty, corn-like with raw earthy and bready nuances A roasted, nutty, potato-like aroma Potato, burnt nutty, roasted, cereal, earthy typical, very intensive pyrazine-note with grilled, bread-like aspects and earthy, green pea-like shades roasted, aromatic, coffee-, cocoa- and nut connotation A roasted, nutty, potato-like aroma
|
| Taste Description |
at 10.00 ppm. nutty nutty powerful pyrazine character, nutty, roasted cereal, nutty, burnt, peanut, musty corn-like, potato, hazelnut nutty
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 600 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for filbert pyrazine usage levels up to | 0.0500 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 72.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 9.00 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| 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 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 | - |
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