2-acetyl-5-methyl pyrazine

1-(5-methylpyrazin-2-yl)ethanone

CAS: 22047-27-4 C7 H8 N2 O MW: 136.15396000 nutty

Identification

Name	2-acetyl-5-methyl pyrazine
IUPAC	1-(5-methylpyrazin-2-yl)ethanone
CAS Number	22047-27-4
FDA UNII	X6TS3KS3X3
Molecular Formula	C7 H8 N2 O
Molecular Weight	136.15396000
MDL Number	MFCD00055037
Nikkaji Number	J620.078H
CoE Number	11297

Regulatory

DG SANTE Food Flavourings

14.084 2-acetyl-5-methylpyrazine

Physical Properties

Assay	95.00 to 100.00
Food Chemicals Codex Listed	No
Melting Point	56.00 °C. @ 760.00 mm Hg
Boiling Point	226.00 to 228.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.070000 mmHg @ 25.00 °C. (est)
Flash Point	203.00 °F. TCC ( 95.00 °C. )
logP (o/w)	0.447 (est)
Soluble in	alcohol
Insoluble in	water
Similar Items	note

Organoleptic Properties

Odor Description

at 0.01 % in propylene glycol.

Safety Information

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	flavoring agents
Recommendation for 2-acetyl-5-methyl pyrazine usage levels up to	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)	0.0024 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)	270 (μg/person/day)
Threshold of Concern	540 (μg/person/day)
Structure Class	II
Dairy products, excluding products of category 02.0 (01.0)	0.40000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)	0.10000
Edible ices, including sherbet and sorbet (03.0)	0.40000
Processed fruit (04.1)	0.40000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)	-
Confectionery (05.0)	1.00000
Chewing gum (05.3)	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)	0.20000
Bakery wares (07.0)	1.00000
Meat and meat products, including poultry and game (08.0)	0.10000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)	0.10000
Eggs and egg products (10.0)	-
Sweeteners, including honey (11.0)	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)	0.10000
Foodstuffs intended for particular nutritional uses (13.0)	0.20000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)	0.20000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)	1.00000
Ready-to-eat savouries (15.0)	1.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)	0.20000

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Potential Uses

FL coffee FL popcorn

Natural Occurrence

coffee - up to 0.3 mg/kg PMC popcorn PMC

Synonyms

2- acetyl-5-methylpyrazine ethanone, 1-(5-methyl-2-pyrazinyl)- 1-(5- methyl-2-pyrazinyl) ethanone 1-(5- methyl-2-pyrazinyl)-1-ethanone 1-(5- methyl-2-pyrazinyl)ethanone 2- methyl-5-acetylpyrazine 1-(5- methylpyrazin-2-yl)ethanone pyrazine, 2-acetyl-5-methyl- pyrazine, 2-methyl-5-acetyl- 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: Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. PubMed: Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. PubMed: Identification of potent odorants in different green tea varieties using flavor dilution technique. PubMed: Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). PubMed: Volatile flavor components of rice cakes.