2-sec-butyl-3-methoxypyrazine

2-methoxy-3-(1-methylpropyl)pyrazine

CAS: 24168-70-5 C9 H14 N2 O MW: 166.22378000 green vegetable

Identification

Name2-sec-butyl-3-methoxypyrazine
IUPAC2-butan-2-yl-3-methoxypyrazine
CAS Number24168-70-5
EINECS246-050-9
FDA UNII62UR370ONE
Molecular FormulaC9 H14 N2 O
Molecular Weight166.22378000
MDL NumberMFCD00006136
Nikkaji NumberJ126.473G
CoE Number11300

Regulatory

JECFA Food Flavoring791 2-methoxy-3-(1-methylpropyl)pyrazine
DG SANTE Food Flavourings14.062 2-(sec-butyl)-3-methoxypyrazine
FEMA Number3433
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)24168-70-5 ; 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE

Physical Properties

Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.99800 to 1.00800 @ 25.00 °C.
Pounds per Gallon - (est). 8.304 to 8.388
Refractive Index 1.48600 to 1.49600 @ 20.00 °C.
Boiling Point 50.00 °C. @ 1.00 mm Hg, 218.00 to 219.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.100000 mmHg @ 25.00 °C. (est)
Vapor Density 5.7 ( Air = 1 )
Flash Point 171.00 °F. TCC ( 77.22 °C. )
logP (o/w) 2.924 (est)
Soluble in alcohol
Insoluble in water
Stability stable in most media

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description
at 0.10 % in dipropylene glycol.
at 1.00 %.
green; vegetable; pepper
green, vegetable
SPICY, GREEN PAPRIKA, GALBANUM
Peppery, Green, Galbanum, Musty
Taste Description
at 1.00 ppm.
strong green note, galbanum, potato

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicitygavage-mouse LD50 2000 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-sec-butyl-3-methoxypyrazine usage levels up to0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.85 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.10 (μg/capita/day)
Structure ClassII
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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Potential Uses

FL capsicum FL chocolate cocoa FR coffee FR fungus FR galbanum grass FR green FL pea green pea FL pepper bell pepper FL potato FL vegetable

Natural Occurrence

asparagus beet root carrot carrot root celery cheese @ 0.05 ± 0.03 µg% Data PMC coffee PMC cucumber fenugreek seed galbanum oil ginger hyacinthus orientalis absolute @ trace% Data hyacinthus orientalis absolute @ trace% Data krill PMC parsnip pea pea green pea PMC pepper bell pepper fruit pumpkin sherry PMC wine white wine PMC

Synonyms

asparagus pyrazine 2- butan-2-yl-3-methoxypyrazine 2-( butan-2-yl)-3-methoxypyrazine 3-sec- butyl-2-methoxypyrazine 3-tert- butyl-2-methoxypyrazine 2-sec- butyl-3-methoxy-pyrazine 2-sec- butyl-3(5/6)-methoxypyrazine 2-(2- butyl)-3-methoxypyrazine 2-(sec- butyl)-3-methoxypyrazine 2- methoxy 3 sec butyl pyrazine methoxy 3 secbutyl pyrazine 2- methoxy-3-(1-methyl propyl) pyrazine 2- methoxy-3-(1-methylpropyl)pyrazine 2- methoxy-3-(methylpropyl)pyrazine 2- methoxy-3-sec-butyl pyrazine 2- methoxy-3-sec-butylpyrazine 2- methoxy-3-secbutyl pyrazine 2- methoxy-3-secbutylpyrazine 2-(1- methylpropyl)-3-methoxypyrazine pyrazine, 2-methoxy-3-(1-methylpropyl)- pyrazine, 2-s-butyl-3-methoxy- pyrazine, 2-sec-butyl-3-methoxy- PubMed: Defensive allomones function as aggregation pheromones in diapausing Ladybird Beetles, Hippodamia convergens. PubMed: Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese. PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. PubMed: The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry. PubMed: Determination of characteristic odorants from Harmonia axyridis beetles using in vivo solid-phase microextraction and multidimensional gas chromatography-mass spectrometry-olfactometry. PubMed: Headspace gas chromatography-mass spectrometry: a fast approach to the identification and determination of 2-alkyl-3- methoxypyrazine pheromones in ladybugs.