isopropenyl pyrazine
2-isopropenylpyrazine

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  BOC Sciences

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  Product(s):
  38713-41-6 (1-Methylene-ethyl)pyrazine

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  Charkit Chemical Corporation

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  about: Since 1982, Charkit has been committed to expanding the markets we serve as our roster of products and services continues to grow with us. Our substantial portfolio of personal care ingredients now include a wide array of luxury and exotic components to compliment the key products we have always offered. We have expanded our offerings to the nutraceutical, industrial, and resin markets with a growing roster of versatile and unique ingredients. We continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions. Please contact us to learn how we can help you reach your goals.
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  Product(s):
  ISOPROPENYLPYRAZINE, 2- 1% IN PG I01266 FEMA 3296

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  For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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  09-52520 ISOPROPENYL PYRAZINE NEAT
  09-52525 ISOPROPENYL PYRAZINE 1% IN PROPYLENE GLYCOL
  09-52527 ISOPROPENYL PYRAZINE 1% IN ETHYL ALCOHOL

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  Taytonn ASCC Pte Ltd

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  Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
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  Product(s):
  isoPropenylpyrazine (1% In PG)

Name: 2-prop-1-en-2-ylpyrazine CAS Number: 38713-41-6 3D/inchi FDA UNII: D901VJ3P4X Nikkaji Web: J101.078F CoE Number: 11341 XlogP3-AA: 1.20 (est) Molecular Weight: 120.15476000 Formula: C7 H8 N2 NMR Predictor: Predict (works with chrome, Edge or firefox) Category: flavor and fragrance agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 2125 isopropenylpyrazine FEMA Number: 3296 2-isopropenylpyrazine FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 38713-41-6 ; ISOPROPENYLPYRAZINE   Physical Properties: Appearance: colorless to pale orange clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.02200 to 1.03200 @ 20.00 °C. Pounds per Gallon - (est).: 8.514 to 8.597 Specific Gravity: 0.96400 to 0.96800 @ 25.00 °C. Pounds per Gallon - est.: 8.021 to 8.055 Refractive Index: 1.48000 to 1.48600 @ 20.00 °C. Boiling Point: 190.00 to 200.00 °C. @ 760.00 mm Hg Vapor Pressure: 1.685000 mmHg @ 25.00 °C. (est) Flash Point: 125.00 °F. TCC ( 51.67 °C. ) logP (o/w): 1.758 (est) Soluble in:   alcohol   water, 6522 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: caramellic caramellic chocolate nutty roasted Odor Description:at 0.10 % in dipropylene glycol. caramellic chocolate nutty roasted Flavor Type: burnt burnt coffee Taste Description: burnt coffee Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. (1-Methylene-ethyl)pyrazine Charkit Chemical ISOPROPENYLPYRAZINE, 2- 1% IN PG I01266 FEMA 3296 Penta International ISOPROPENYL PYRAZINE 1% IN ETHYL ALCOHOL Penta International ISOPROPENYL PYRAZINE 1% IN PROPYLENE GLYCOL Penta International ISOPROPENYL PYRAZINE NEAT Taytonn ASCC isoPropenylpyrazine (1% In PG) Odor: Roast, Nutty, Chocolate   Safety Information: European information : Most important hazard(s): Xi - Irritant R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavor and fragrance agents RIFM Fragrance Material Safety Assessment: Search IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice Recommendation for isopropenyl pyrazine usage levels up to:   0.0500 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 400 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 5 Click here to view publication 5   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): - 10.00000 beverages(alcoholic): - - breakfast cereal: - 10.00000 cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 10.00000 fruit ices: - 10.00000 gelatins / puddings: - 10.00000 granulated sugar: - - gravies: - 10.00000 hard candy: - 10.00000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - 10.00000 milk products: - 10.00000 nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - 10.00000 sugar substitutes: - - sweet sauces: - -   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.40000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.40000 2.00000 Processed fruit (04.1): 0.40000 2.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 1.00000 5.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 2.00000 10.00000 Meat and meat products, including poultry and game (08.0): 0.20000 1.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.20000 1.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.40000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.20000 1.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000 5.00000 Ready-to-eat savouries (15.0): 1.00000 5.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.20000 1.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1] View page or View pdf Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):38713-41-6 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :62897 National Institute of Allergy and Infectious Diseases:Data WISER:UN 1993 WGK Germany:3 2-prop-1-en-2-ylpyrazine Chemidplus:0038713416   References:   2-prop-1-en-2-ylpyrazine NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 38713-41-6 Pubchem (cid): 62897 Pubchem (sid): 135020068 Pherobase: View   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View HMDB (The Human Metabolome Database): HMDB37134 FooDB: FDB016129 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor No odor group found for these sulfuryl octanoate FL/FR 2,3,5- trimethyl phenol FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR sulfuryl propionate FL/FR chocolate chocolate chocolate pyrazine A FL/FR cocoa hexenal FL/FR 2,5- dimethyl pyrazine FL/FR 2- methoxy-3-methyl pyrazine FL/FR cocoa 2- methyl butyraldehyde FL/FR earthy bean pyrazine FL/FR nutty pyrazine FL/FR green 2-tert- butyl pyrazine FL/FR 2- heptyl furan FL/FR nutty 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR roasted chestnut fragrance FR 3,6- cocoa pyrazine FL/FR 3,5- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 2- ethyl pyrazine FL/FR filbert heptenone FL/FR filbert heptenone B FL/FR filbert pyrazine FL/FR hazelnut fragrance FR methoxymethyl pyrazine FL/FR 2- methyl pyrazine FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nutty quinoxaline FL/FR sesame absolute FL/FR 2,3,5- trimethyl pyrazine FL/FR popcorn 2- acetyl thiazole FL/FR sulfurous furfuryl thioacetate FL/FR vanilla vanillyl isobutyrate FL/FR vegetable mesityl oxide FL/FR waxy butyl laurate FL/FR woody cedrenyl acetate FR 2- methoxy-4-vinyl phenol FL/FR For Flavor No flavor group found for these bean pyrazine FL/FR 2-tert- butyl pyrazine FL/FR 2(4)-iso butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine FL chocolate pyrazine A FL/FR chocolate pyrazine B FL 6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine FL dimethyl dihydrocyclopentapyrazine FL 6,7- dimethyl dihydrocyclopentapyrazine FL 2,5- dimethyl pyrazine and 2,6-dimethyl pyrazine mixture FL 2,5- dimethyl thiazole FL methyl 2-(methyl thio) acetate FL peanut dithiazine FL pyrazines mixture FL sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR 5- acetyl-2,3-dihydro-1,4-thiazine FL sulfuryl formate FL sulfuryl octanoate FL/FR sulfuryl propionate FL/FR bitter bitter cocoa pyrazines base (mixture of pyrazines) FL burnt 1-(2- furfuryl thio) propanone FL cocoa cocoa distillates FL cocoa hexenal FL/FR corn chip 2- acetyl thiazole FL/FR fatty 2- heptyl furan FL/FR fishy 4,5- dimethyl thiazole FL fruity 2- ethyl-2,5-dihydro-4-methyl thiazole FL fusel 2- methyl butyraldehyde FL/FR musty 2,5- dimethyl pyrazine FL/FR 2- ethoxythiazole FL 2,3,5- trimethyl pyrazine FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR arachis hypogaea fruit extract FL 3,6- cocoa pyrazine FL/FR 3,5- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 2- ethyl pyrazine FL/FR 1- ethyl-2-acetyl pyrrole FL filbert heptenone FL/FR filbert heptenone B FL/FR filbert pyrazine FL/FR 2- methoxy-3-methyl pyrazine FL/FR methoxymethyl pyrazine FL/FR 2- methyl pyrazine FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nutty pyrazine FL/FR nutty quinoxaline FL/FR sesame absolute FL/FR popcorn 2- propionyl-2-thiazoline FL potato mesityl oxide FL/FR roasted 3,5- diisobutyl-1,2,4-trithiolane FL furfuryl thioacetate FL/FR smoky 2- methoxy-4-vinyl phenol FL/FR vanilla vanillyl isobutyrate FL/FR waxy butyl laurate FL/FR   Potential Uses: FL burnt FL butter rum FR butterscotch FL chocolate cocoa FR maple FR peanut   Occurrence (nature, food, other):note   beef cooked beef Search PMC Picture   chicken fried chicken Search PMC Picture   cocoa bean roasted cocoa bean Search Trop Picture   coffee bean roasted coffee bean Search PMC Picture   malt - 0.11 mg/kg Search PMC Picture   peanut roasted peanut Search Trop Picture   sesame seed roasted Search Trop Picture   soybean fermented soybean Search PMC Picture   tea oolong tea Search Picture   tortilla chip   Synonyms:   caramel pyrazine (1- methyl ethenyl) pyrazine 2-1- methyl vinyl pyrazine 2-alpha- methyl vinyl pyrazine 2-(1- methyl vinyl) pyrazine (1- methylethenyl)pyrazine 2-(1- methylvinyl)pyrazine 2-(a- methylvinyl)pyrazine 2-1- methylvinylpyrazine   prazine, (1-methylethenyl)- 2-( prop-1-en-2-yl)pyrazine 2- prop-1-en-2-ylpyrazine 2-iso propenyl pyrazine 2-iso propenyl-1,4-diazine 2-iso propenylpyrazine iso propenylpyrazine   pyrazine, (1-methylethenyl)-   pyrazine, 1-methylvinyl-   pyrazine, 2-(1-methylethenyl)-   pyrazine, isopropenyl-   Articles: US Patents:3,952,024 - Furfurylthioacetone US Patents:Certain 2,5-dimethyl-3-thiopyrazines

Notes: Flavouring ingredient. Present in roasted sesame seed, roasted coffee beans, roasted peanut, Oolong tea, cooked beef, fried chicken, roasted cocoa beans, tortilla chips and fermented soybeans. Maillard product