2-methoxy-3-methyl pyrazine
2-methyl-3-methoxypyrazine
Identification
| Name | 2-methoxy-3-methyl pyrazine |
| IUPAC | 2-methoxy-3-methylpyrazine |
| CAS Number | 2847-30-5 |
| EINECS | 220-651-6 |
| FDA UNII | 04O7CN9Q85 |
| Molecular Formula | C6 H8 N2 O |
| Molecular Weight | 124.14296000 |
| MDL Number | MFCD00006127 |
| Nikkaji Number | J100.520K |
| CoE Number | 2266 |
| XlogP3 | 1.20 (est) |
Regulatory
| JECFA Food Flavoring | 788 2-methyl-3-methoxypyrazine |
| DG SANTE Food Flavourings | 14.126 2-methoxy-3-methylpyrazine |
| FEMA Number | 3183 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties
| Appearance | yellow clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.08100 to 1.08500 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.995 to 9.028 |
| Refractive Index | 1.50400 to 1.50800 @ 20.00 °C. |
| Boiling Point | 158.00 to 159.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 3.271000 mmHg @ 25.00 °C. (est) |
| Flash Point | 132.00 °F. TCC ( 55.56 °C. ) |
| logP (o/w) | 1.240 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description |
at 0.10 % in dipropylene glycol. green, vegetable TOASTED, ALMOND roasted, almond, nutty-hazelnut and peanut, smoke, slightly green
|
| Taste Description |
nutty green strong green note nutty green
|
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 2-methoxy-3-methyl pyrazine usage levels up to | 0.1000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 12.00 (μg/capita/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| 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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