3,5(6)-cocoa pyrazine
ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-methyl-(3,5 or 6)-methoxypyrazine (13%)
Identification
| Name | 3,5(6)-cocoa pyrazine |
| IUPAC | 2-ethyl-3,5-dimethylpyrazine; 3-ethyl-2,5-dimethylpyrazine |
| CAS Number | 55031-15-7 |
| FDA UNII | 1D80F4PE6E |
| Molecular Formula | C16 H24 N4 |
| Molecular Weight | 272.39528000 |
| MDL Number | MFCD00047392 |
| CoE Number | 727 |
Regulatory
| JECFA Food Flavoring | 789 ethyl-(3,5 or 6)-methoxypyrazine (85%) and 2-methyl-(3,5 or 6)-methoxypyrazine (13%) |
| DG SANTE Food Flavourings | 14.100 3,(5- or 6)-dimethyl-2-ethylpyrazine |
| FEMA Number | 3149 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 27043-05-6 ; 2-ETHYL-3,(5 OR 6)-DIMETHYLPYRAZINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.96500 @ 25.00 °C. |
| Melting Point | 64.00 to 66.00 °C. @ 8.00 mm Hg |
| Boiling Point | 180.00 to 182.00 °C. @ 760.00 mm Hg |
| Vapor Density | 4.6 ( Air = 1 ) |
| Flash Point | 157.00 °F. TCC ( 69.44 °C. ) |
| Soluble in | water |
| Stability | stable in most media |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 5 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. Nut skin, brown, sweet, musty, with a slightly roasted peanut shell nuance almond; beef; caramel; cheese; corn; coffee; earthy; woody; tobacco. roast nuts/almonds, cocoa/coffee, woody/potato crisps chocolate, cocoa, nutty-hazelnut and peanut, roasted
|
| Odor sample from | Kingchem Laboratories Inc. |
| Taste Description |
at 5.00 ppm. peanut nut skin brown roasted hazelnut coffee chocolate
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 456 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 | flavoring agents |
| Recommendation for 3,5(6)-cocoa pyrazine usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 38.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 9.00 (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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