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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless white crystalline waxy solid (est) |
| Assay: | 98.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 53.00 to 56.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 115.00 to 116.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 19.740999 mmHg @ 25.00 °C. (est) |
| Flash Point: | 132.00 °F. TCC ( 55.56 °C. )
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| logP (o/w): | -0.260 |
| Soluble in: |
| | alcohol | | | water, 2.181e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| 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 22 - Do not breath dust.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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| 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 |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intraperitoneal-mouse LD50 2730 mg/kg
Progress in Biochemical Pharmacology. Vol. 1, Pg. 542, 1965.
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for pyrazine usage levels up to: | | | not for fragrance use.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.024 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.20 (μg/capita/day) |
| Structure Class: | III |
| 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: 20 |
| Click here to view publication 20 |
| | average usual ppm | average maximum ppm |
| baked goods: | 1.00000 | 5.00000 |
| beverages(nonalcoholic): | 0.30000 | 1.50000 |
| beverages(alcoholic): | 0.60000 | 3.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.60000 | 3.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.60000 | 3.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 1.00000 | 5.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | 0.30000 | 1.50000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | 1.00000 | 5.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
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Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
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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
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Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf
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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
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| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):290-37-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :9261 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1325 |
| WGK Germany:3 |
| pyrazine |
| Chemidplus:0000290379 |
| RTECS:UQ2015000 for cas# 290-37-9 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| camphoreous |
butyrophenone
FL/FR |
| chocolate |
2- methoxy-3-methyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| cocoa |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR |
| corn chip |
popcorn pyrimidine
FL/FR |
| fruity |
nonyl isovalerate
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl pyridine
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
filbert pyrazine
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl-3-ethoxypyrazine
FL/FR |
2- methyl-3-pentenoic acid
FL/FR |
nutty quinoxaline
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
2- acetyl pyridine
FL/FR |
2- acetyl thiazole
FL/FR |
| sulfurous |
dimethyl sulfide
FL/FR |
| For Flavor |
| No flavor group found for these |
2- acetyl-5-methyl pyrazine
FL |
2- acetyl-6-methyl pyrazine
FL |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR |
butyrophenone
FL/FR |
4,5- dimethyl-2-ethyl thiazole
FL |
ethyl dimethyl pyrazine
FL |
2- methyl-3-ethoxypyrazine
FL/FR |
2- methyl-3-pentenoic acid
FL/FR |
nonyl isovalerate
FL/FR |
2- propionyl pyrrole
FL |
pyrazinyl methyl sulfide
FL |
| ammoniacal |
| ammoniacal |
2- methyl piperidine
FL |
| bready |
2- propionyl thiazole
FL |
| corn |
2- acetyl pyridine
FL/FR |
2- acetyl thiazole
FL/FR |
2- acetyl-2-thiazoline
FL |
popcorn pyrimidine
FL/FR |
| green |
2,5- dimethyl-4-ethyl oxazole
FL |
2- propyl pyrazine
FL |
| malty |
yeast thiazoline
FL |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl pyridine
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,5- diethyl-3-methyl pyrazine
FL |
filbert pyrazine
FL/FR |
european hazelnut oleoresin
FL |
2- methoxy-3-methyl pyrazine
FL/FR |
5- methyl quinoxaline
FL/FR |
nutty quinoxaline
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| roasted |
2- acetyl pyrazine
FL/FR |
| sulfurous |
dimethyl sulfide
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 1,4- | diazabenzene | | 1,4- | diazine | | p- | diazine | | para | diazine | | para- | diazine |
Articles:
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Maillard product
In the Staedel-Rugheimer pyrazine synthesis (1876) 2-chloroacetophenone is reacted with ammonia to the amino ketone, then condensed and then oxidized to a pyrazine A variation is the Gutknecht Pyrazine Synthesis (1879) also based on this selfcondensation but differing in the way the alpha-ketoamine is synthesised (the chlorine compound in the above method is a lachrymatory agent); Pyrazine is a heterocyclic aromatic organic compound.; Pyrazine is a symmetrical molecule with point group D2h. It is found in folic acid in the form of pterin. Derivatives like Phenazine are well known for their antitumor, antibiotic and diuretic activity. Pyrazine is less basic in nature than pyridine, pyridazine and pyrimidine. Tetramethylpyrazine (also known as ligustrazine) is reported to scavenge superoxide anion and decrease nitric oxide production in human polymorphonuclear leukocytes. Tetramethylpyrazine is also a component of some herbs in Traditional Chinese Medicine.
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3D/inchi