2,3-dimethyl pyrazine

2,3-dimethylpyrazine

CAS: 5910-89-4 C6 H8 N2 MW: 108.14376000 nutty nutty

Identification

Name2,3-dimethyl pyrazine
IUPAC2,3-dimethylpyrazine
CAS Number5910-89-4
EINECS227-630-0
FDA UNIIWHF7883D0V
Molecular FormulaC6 H8 N2
Molecular Weight108.14376000
MDL NumberMFCD00006144
Nikkaji NumberJ45.570I
CoE Number11323
XlogP30.50 (est)

Regulatory

JECFA Food Flavoring765 2,3-dimethylpyrazine
DG SANTE Food Flavourings14.050 2,3-dimethylpyrazine
FEMA Number3271
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)5910-89-4 ; 2,3-DIMETHYLPYRAZINE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Additional Assay Information sum of 2,3- 2,5- and 2,6- isomers
Food Chemicals Codex Listed Yes
Specific Gravity 0.99700 to 1.01900 @ 25.00 °C., 0.99700 to 1.03000 @ 25.00 °C.
Pounds per Gallon - (est). 8.296 to 8.479
Pounds per Gallon - est. 8.296 to 8.571
Refractive Index 1.50600 to 1.50900 @ 20.00 °C., 1.50100 to 1.51000 @ 20.00 °C.
Boiling Point 155.00 to 157.00 °C. @ 760.00 mm Hg
Vapor Pressure 3.449000 mmHg @ 25.00 °C. (est)
Vapor Density 3.7 ( Air = 1 )
Flash Point 128.00 °F. TCC ( 53.33 °C. )
logP (o/w) 0.540
Soluble in alcohol
Stability non-discoloring in most media

Organoleptic Properties

Odor Strength high ,
Substantivity < 3 hour(s) at 100.00 %
Odor Description
at 0.10 % in dipropylene glycol.
Musty, nut skins, cocoa powdery and roasted with potato and coffee nuances
A meaty, nut-like, coffee aroma
nutty, peanut butter, caramel and meat, coffee and cocoa
Roast, coffee, meat
Odor sample from Bedoukian Research, Inc.
Taste Description
nutty nut skin peanut cocoa roasted coffee walnut corn chip bready
at 7.50 ppm.
meaty
nutty

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicitygavage-rat LD50 613 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

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 2,3-dimethyl pyrazine usage levels up to0.0500 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)14.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)4.00 (μg/capita/day)
Structure ClassII
baked goods10.00000
beverages(nonalcoholic)10.00000
beverages(alcoholic)0.00200
breakfast cereal0.10000
cheese0.10000
chewing gum1.00000
condiments / relishes0.10000
confectionery froastings0.10000
egg products0.10000
fats / oils0.10000
fish products0.10000
frozen dairy10.00000
fruit ices-
gelatins / puddings10.00000
granulated sugar0.10000
gravies10.00000
hard candy10.00000
imitation dairy0.10000
instant coffee / tea0.10000
jams / jellies0.10000
meat products10.00000
milk products0.10000
nut products-
other grains0.10000
poultry0.10000
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors1.00000
snack foods0.10000
soft candy10.00000
soups0.10000
sugar substitutes0.10000
sweet sauces0.10000

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Potential Uses

FL bread FR chocolate FL chocolate cocoa FR coffee FR hazelnut FL meat FR peanut FR popcorn FL roasted FL shellfish FL soup FL vegetable

Natural Occurrence

asparagus barley roasted barley cabbage cheese swiss cheese PMC cocoa coffee PMC dairy products PMC filbert roasted filbert kohlrabi plant lavender oil spike spain @ 0.063% Data meat PMC nuts papaya fruit pecan roasted pecan pepper bell pepper fruit potato baked potato potato chip PMC shrimp PMC tea black tea tea green tea tea leaf

Synonyms

2,3- dimethyl pyrazine FCC 2,3- dimethyl pyrazine natural 5% in ethyl alcohol 2,3- dimethyl pyrazine natural 5% in ethyl alcohol, kosher 2,3- dimethyl pyrazine, kosher 2,3- dimethyl-1,4-diazine dimethyl-2,3 pyrazine 2,3- dimethyl-pyrazine 2,3- dimethylpyrazin 2, 3 dimethylpyrazine 2,3- dimethylpyrazine 2,3- dimethylpyrazine, kosher pyrazine, 2,3-dimethyl- pyrazine, dimethyl- US Patents: 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines PubMed: Relevant and unprecedented C-H/σ supramolecular interactions involving σ-aromatic M2X2 cores. PubMed: Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). PubMed: Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting. PubMed: Odorant-evoked electrical responses in Grueneberg ganglion neurons rely on cGMP-associated signaling proteins. PubMed: Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms. PubMed: Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. PubMed: Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. PubMed: Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu). PubMed: Biodegradation of the major color containing compounds in distillery wastewater by an aerobic bacterial culture and characterization of their metabolites. PubMed: Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives. PubMed: Structural study of silver(I) sulfonate complexes with pyrazine derivatives. PubMed: Synthesis, crystal structure, thermal and luminescence properties of CuX(2,3-dimethylpyrazine) (X=Cl, Br, I) coordination polymers. PubMed: Construction of polyoxometalates-based coordination polymers through direct incorporation between polyoxometalates and the voids in a 2D network. 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: Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds. PubMed: Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. PubMed: Influence of steric hindrance of organic ligand on the structure of Keggin-based coordination polymer. 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: Effects of static vs. tidal hydrology on pollutant transformation in wetland sediments. PubMed: Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives. PubMed: Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction. PubMed: A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution. PubMed: Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. PubMed: Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. PubMed: Poly[copper(I)-mu-bromo-mu-2,3-dimethylpyrazine-N:N']. PubMed: Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. PubMed: 2,3-dimethyl-5-(2-methylpropyl)pyrazine, a trail pheromone component of Eutetramorium mocquerysi Emery (1899) (Hymenoptera: Formicidae). PubMed: Formation of sugar-specific reactive intermediates from (13)C-labeled L-serines. PubMed: Effects of Maillard reaction products on mutagen formation in boiled pork juice. PubMed: Effects of dimethylpyrazine isomers on reproductive and accessory reproductive organs in male rats.