2,5-dimethyl pyrazine
2,5-dimethylpyrazine
Identification
| Name | 2,5-dimethyl pyrazine |
| IUPAC | 2,5-dimethylpyrazine |
| CAS Number | 123-32-0 |
| EINECS | 204-618-3 |
| FDA UNII | V99Y0MUY1Q |
| Molecular Formula | C6 H8 N2 |
| Molecular Weight | 108.14376000 |
| MDL Number | MFCD00006147 |
| Nikkaji Number | J2.009E |
| Beilstein | 0107052 |
| CoE Number | 2210 |
| XlogP3 | 0.60 (est) |
Regulatory
| JECFA Food Flavoring | 766 2,5-dimethylpyrazine |
| DG SANTE Food Flavourings | 14.020 2,5-dimethylpyrazine |
| FEMA Number | 3272 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 123-32-0 ; 2,5-DIMETHYLPYRAZINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Additional Assay Information | sum of 2,3- 2,5- and 2,6- isomers |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.98000 to 1.00000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.155 to 8.321 |
| Refractive Index | 1.49700 to 1.50100 @ 20.00 °C. |
| Melting Point | 15.00 °C. @ 760.00 mm Hg |
| Boiling Point | 154.00 to 156.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 3.980000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 3.7 ( Air = 1 ) |
| Flash Point | 130.00 °F. TCC ( 54.44 °C. ) |
| logP (o/w) | 0.630 |
| 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. Nutty, peanut, musty, earthy, powdery and slightly roasted with a cocoa powder nuance cocoa, roasted nut, roast beef, woody Roast, coffee, peanut and meat Chocolate, roasted nuts Chocolate, Nutty, Roasted chocolate, cocoa, roasted-nuts, woody, slightly green-grass Chocolate, Roasted Nut
|
| Taste Description |
at 7.50 ppm. cocoa
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 1020 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 2,5-dimethyl pyrazine usage levels up to | 0.1000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 19.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 8.00 (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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