hazelnut pyrazine
2,3-diethyl-5-methylpyrazine
Identification
| Name | hazelnut pyrazine |
| IUPAC | 2,3-diethyl-5-methylpyrazine |
| CAS Number | 18138-04-0 |
| EINECS | 242-024-6 |
| FDA UNII | 530763R0AP |
| Molecular Formula | C9 H14 N2 |
| Molecular Weight | 150.22458000 |
| MDL Number | MFCD00009635 |
| Nikkaji Number | J99.991A |
| CoE Number | 11303 |
| XlogP3 | 1.90 (est) |
Regulatory
| JECFA Food Flavoring | 777 2,3-diethyl-5-methylpyrazine |
| DG SANTE Food Flavourings | 14.056 2,3-diethyl-5-methylpyrazine |
| FEMA Number | 3336 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 18138-04-0 ; 2,3-DIETHYL-5-METHYLPYRAZINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94800 to 0.95200 @ 20.00 °C., 0.93800 to 0.95700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.898 to 7.931 |
| Pounds per Gallon - est. | 7.805 to 7.963 |
| Refractive Index | 1.49500 to 1.49800 @ 20.00 °C. |
| Boiling Point | 191.00 to 193.00 °C. @ 760.00 mm Hg (est), 203.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.515000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 5.2 ( Air = 1 ) |
| Flash Point | 176.00 °F. TCC ( 80.00 °C. ) |
| logP (o/w) | 1.950 |
| Soluble in | alcohol |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description |
at 0.10 % in dipropylene glycol. Musty, nut skin, earthy, toasted, potato bin, green and meaty Chocolate, roast hazelnut; nutty, meaty Burnt, Musk/ Musky, Nutty, Roast, Vegetable
|
| Odor sample from | Advanced Biotech. Inc. |
| Taste Description |
musty nutty toasted cocoa hazelnut potato potato chip earthy dirty at 2.50 ppm. Chocolate
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| 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 hazelnut pyrazine usage levels up to | 0.0800 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.11 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (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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