Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | pale yellow to dark red solid (est) |
Assay: | 95.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.11000 to 1.12500 @ 20.00 °C.
|
Pounds per Gallon - (est).: | 9.247 to 9.372
|
Refractive Index: | 1.61200 to 1.62400 @ 20.00 °C.
|
Melting Point: | 132.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 245.00 to 247.00 °C. @ 760.00 mm Hg
|
Vapor Pressure: | 0.049000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.9 ( Air = 1 ) |
Flash Point: | 197.00 °F. TCC ( 91.67 °C. )
|
logP (o/w): | 1.610 |
Soluble in: |
| alcohol | | water, 3391 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: coffee |
toasted coffee roasted coffee nutty fruity |
Odor Description:at 0.10 % in dipropylene glycol. toasted coffee nutty fruity |
Flavor Type: burnt |
phenolic burnt coffee roasted coffee nutty |
Taste Description: phenolic burnt coffee nutty |
Odor and/or flavor descriptions from others (if found). |
R C Treatt & Co Ltd |
2-Methylquinoxaline NI, Kosher |
Odor Description:Toasted, roasted, burnt, nutty notes |
Taste Description:burnt, roasted hazelnut-like Used in coffee and roast nut flavours. Normal use levels in finished consumer product: 0.1-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm).C137 |
Cosmetic Information:
Suppliers:
Beijing Lys Chemicals |
2-Methyl quinoxaline
|
BOC Sciences |
For experimental / research use only. |
2-Methylquinoxaline 95%
|
Charkit Chemical |
METHYLQUINOXALINE, 2- M2450
|
DeLong Chemicals America |
2-Methyl quinoxaline, Kosher
|
Diffusions Aromatiques |
2-METHYLQUINOXALINE
|
Endeavour Specialty Chemicals |
2-Methylquinoxaline 98% F&F
|
Speciality Chemical Product Groups |
Ernesto Ventós |
2-METHYLQUINOXALINE
Odor: COFFEE, NUTTY, ROAST, TOASTED |
Matrix Scientific |
For experimental / research use only. |
2-Methylquinoxaline, 98%
|
Penta International |
2-METHYL QUINOXALINE
|
R C Treatt & Co Ltd |
2-Methylquinoxaline (1% in DPG)
|
R C Treatt & Co Ltd |
2-Methylquinoxaline
NI, Kosher Odor: Toasted, roasted, burnt, nutty notes Flavor: burnt, roasted hazelnut-like Used in coffee and roast nut flavours. Normal use levels in finished consumer product: 0.1-10 ppm. Council of Europe limits: Foods (10 ppm); Beverages (10 ppm).C137 |
Robinson Brothers |
2-Methylquinoxaline F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Sigma-Aldrich |
2-Methylquinoxaline, ≥97%
|
Certified Food Grade Products |
Synerzine |
2-Methyl Quinoxaline
|
Taytonn ASCC |
2-Methylquinoxaline
Odor: Coffee, Nutty, Roast, Toasted |
TCI AMERICA |
For experimental / research use only. |
2-Methylquinoxaline >98.0%(GC)
|
WholeChem |
2-Methyl quinoxaline
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. 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: | flavoring agents |
Recommendation for 2-methyl quinoxaline usage levels up to: | | not for fragrance use.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.12 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 270 (μg/person/day) |
Threshold of Concern: | 90 (μg/person/day) |
Structure Class: | III |
|
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): | 1.00000 | 5.00000 |
Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.40000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.40000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 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):
|
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
|
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
|
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 |
Chemical Carcinogenesis Research Information System:Search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :23686 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:3 |
2-methylquinoxaline |
Chemidplus:0007251618 |
RTECS:VD3450000 for cas# 7251-61-8 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
No odor group found for these |
sulfuryl octanoate FL/FR |
|
sulfuryl butyrate FL/FR |
sulfuryl decanoate FL/FR |
sulfuryl hexanoate FL/FR |
sulfuryl isobutyrate FL/FR |
sulfuryl propionate FL/FR |
valeraldehyde dibutyl acetal FL/FR |
valeraldehyde propylene glycol acetal FL/FR |
alliaceous |
alliaceous |
methyl furfuryl disulfide FL/FR |
balsamic |
2- acetyl furan FL/FR |
propyl benzoate FL/FR |
bready |
coffee furanone FL/FR |
buttery |
acetyl propionyl FL/FR |
3,4- hexane dione FL/FR |
camphoreous |
bornyl isobutyrate FL/FR |
caramellic |
caramel furanone solution FL/FR |
coffee dione FL/FR |
cyclotene FL/FR |
ethyl 2-hydroxy-2-methyl butyrate FL/FR |
fenugreek absolute FL/FR |
fenugreek oleoresin FL/FR |
5- methyl furfural FL/FR |
iso propenyl pyrazine FL/FR |
chocolate |
chocolate pyrazine A FL/FR |
cocoa hexenal FL/FR |
2,5- dimethyl pyrazine FL/FR |
2,6- dimethyl pyrazine FL/FR |
2- methoxypyrazine FL/FR |
2,4,5- trimethyl thiazole FL/FR |
cocoa |
2- methyl butyraldehyde FL/FR |
coconut |
alpha- angelica lactone FL/FR |
gamma- heptalactone FL/FR |
coffee |
cichorium intybus root extract FL/FR |
cichorium intybus root solid extract FL/FR |
roasted coffea arabica seed extract FL/FR |
coffea arabica seed extract FL/FR |
coffea arabica seed oil FL/FR |
coffee absolute FL/FR |
arabica coffee bean butter FL/FR |
roasted arabica coffee bean essence FL/FR |
roasted coffee bean extract FL/FR |
roasted arabica coffee bean oil FL/FR |
roasted arabica coffee bean oil CO2 extract FL/FR |
coffee bean oil extract FL/FR |
coffee difuran FL/FR |
coffee resinoid FL/FR |
furfuryl mercaptan FL/FR |
1- hydroxy-2-butanone FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR |
corn chip |
popcorn pyrimidine FL/FR |
coumarinic |
coumane FL/FR |
earthy |
2- ethyl-3-methoxypyrazine FL/FR |
nutty pyrazine FL/FR |
ethereal |
acetal FL/FR |
fatty |
coconut absolute FL/FR |
fermented |
valeraldehyde FL/FR |
floral |
(-)-alpha- bisabolol FL/FR |
para- cresyl laurate FL/FR |
ortho- methyl acetophenone FL/FR |
fruity |
allyl 2-ethyl butyrate FL/FR |
iso amyl nonanoate FL/FR |
benzaldehyde FL/FR |
guaiacyl propionate FL/FR |
methyl valerate FL/FR |
3- methyl-2-butenal FL/FR |
tropical thiazole FL/FR |
green |
2- heptyl furan FL/FR |
(E,Z)-2,6- nonadien-1-yl acetate FL/FR |
tiglaldehyde FL/FR |
herbal |
thymyl methyl ether FL/FR |
wormwood oil america FL/FR |
wormwood oil italy FL/FR |
wormwood oil poland FL/FR |
medicinal |
2,6- xylenol FL/FR |
moldy |
strawberry furanone methyl ether FL/FR |
musty |
2- acetyl pyrrole FL/FR |
3- acetyl-2,5-dimethyl furan FL/FR |
hazelnut pyrazine FL/FR |
menthofuran FL/FR |
naphthyl |
ortho- methyl anisole FL/FR |
para- methyl anisole FL/FR |
nutty |
3- acetyl pyridine FL/FR |
2- acetyl-3-ethyl pyrazine FL/FR |
2- acetyl-3-methyl pyrazine FL/FR |
2- acetyl-3,5-dimethyl pyrazine FL/FR |
2- acetyl-5-methyl furan FL/FR |
3,6- cocoa pyrazine FL/FR |
3,5- cocoa pyrazine FL/FR |
2,3- dimethyl pyrazine FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2- ethyl pyrazine FL/FR |
2- ethyl-4-methyl thiazole FL/FR |
filbert heptenone FL/FR |
filbert heptenone B FL/FR |
filbert pyrazine FL/FR |
(+)-(E,S)- filbertone FL/FR |
(-)-(E,R)- filbertone FL/FR |
european hazelnut absolute FL/FR |
roasted hazelnut infusions FL/FR |
european hazelnut oil CO2 extract FL/FR |
2,6- lutidine FL/FR |
2- methyl pyrazine FL/FR |
5- methyl quinoxaline FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-3-ethoxypyrazine FL/FR |
2- methyl-3-propyl pyrazine FL/FR |
nutty cyclohexenone FL/FR |
nutty quinoxaline FL/FR |
sesame absolute FL/FR |
sesame absolute CO2 extract FL/FR |
shoyu pyrazine FL/FR |
2,3,5,6- tetramethyl pyrazine FL/FR |
2,4,5- trimethyl oxazole FL/FR |
2,3,5- trimethyl pyrazine FL/FR |
vinyl sulfurol FL/FR |
phenolic |
para-alpha- dimethyl styrene FL/FR |
popcorn |
2- acetyl pyrazine FL/FR |
2- acetyl thiazole FL/FR |
roasted |
fenugreek resinoid FL/FR |
trigonella foenum-graecum seed oil CO2 extract FL/FR |
spicy |
3-(2- furyl) acrolein FL/FR |
sulfurous |
benzothiazole FL/FR |
furfuryl thioacetate FL/FR |
S- furfuryl thioformate FL/FR |
2- methyl 5-(methyl thio) furan FL/FR |
O- methyl S-1-methoxyhexan-3-yl carbonothioate FL/FR |
3- thiohexanol FL/FR |
sweet |
2- hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one FL/FR |
tonka |
whiskey lactone FL/FR |
vegetable |
1- furfuryl pyrrole FL/FR |
tetrahydrofurfuryl alcohol FL/FR |
woody |
juniper berry oleoresin FL/FR |
sandalwood oil FL/FR |
For Flavor |
No flavor group found for these |
acetyl acetaldehyde dimethyl acetal FL |
2- acetyl-6-methyl pyrazine FL |
(E)- aconitic acid FL |
(-)-alpha- bisabolol FL/FR |
bornyl isobutyrate FL/FR |
butyramide FL |
chocolate pyrazine A FL/FR |
chocolate pyrazine B FL |
cocos nucifera water FL |
coumane FL/FR |
cyclohexyl methyl pyrazine FL |
2,5- diethyl thiazole FL |
2,5- diethyl-4-methyl thiazole FL |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine FL |
dimethyl dihydrocyclopentapyrazine FL |
2,5- dimethyl thiazole FL |
2,5- dimethyl-3-thiofuroyl furan FL |
ethyl 2-hydroxy-2-methyl butyrate FL/FR |
2- ethyl-3-methoxypyrazine FL/FR |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL |
2- formyl pyrrole FL |
3-(2- furyl) acrolein FL/FR |
guaiacyl propionate FL/FR |
(E,E)-2,4- heptadien-1-ol FL |
2- hexyl-5 or 6-keto-1,4-dioxane FL |
2- hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one FL/FR |
3- mercapto-3-methyl butyl formate FL |
2- methoxypyrazine FL/FR |
methyl 2-(methyl thio) acetate FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-3-ethoxypyrazine FL/FR |
peanut dithiazine FL |
2- propyl pyridine FL |
pyrazines mixture FL |
pyrrole FL |
para- salicylic acid FL |
sulfuryl butyrate FL/FR |
sulfuryl decanoate FL/FR |
sulfuryl hexanoate FL/FR |
sulfuryl isobutyrate FL/FR |
thiazole FL |
valeraldehyde propylene glycol acetal FL/FR |
|
5- acetyl-2,3-dihydro-1,4-thiazine FL |
sulfuryl formate FL |
sulfuryl octanoate FL/FR |
sulfuryl propionate FL/FR |
valeraldehyde dibutyl acetal FL/FR |
absinthe |
absinthe |
absinthe flavor FL |
alliaceous |
benzyl mercaptan FL |
dicyclohexyl disulfide FL |
2- methyl thioacetaldehyde FL |
tropical thiazole FL/FR |
anisic |
ortho- methyl acetophenone FL/FR |
astringent |
2- methyl pyridine FL |
bready |
2- propionyl thiazole FL |
brown |
fenugreek oleoresin FL/FR |
1- hydroxy-2-butanone FL/FR |
5- methyl furfural FL/FR |
burnt |
bacon dithiazine FL |
furfuryl alcohol FL |
1-(2- furfuryl thio) propanone FL |
iso propenyl pyrazine FL/FR |
2,4,5- trimethyl oxazole FL/FR |
2,6- xylenol FL/FR |
buttery |
butyroin FL |
3,4- hexane dione FL/FR |
camphoreous |
ortho- methyl anisole FL/FR |
caramellic |
caramel furanone FL |
caramel furanone solution FL/FR |
cyclotene FL/FR |
fenugreek absolute FL/FR |
fenugreek resinoid FL/FR |
chocolate |
mocha cream flavor FL |
cocoa |
chocolate enhancers FL |
cocoa hexenal FL/FR |
coffee |
cappuccino flavor FL |
chicory flavor FL |
chicory root distillates FL |
chicory root essence FL |
roasted chicory root oil FL |
chicory tincture FL |
cichorium intybus root extract FL/FR |
cichorium intybus root solid extract FL/FR |
coffea arabica seed extract FL/FR |
roasted coffea arabica seed extract FL/FR |
coffea arabica seed oil FL/FR |
coffea canephora seed extract FL |
coffee absolute FL/FR |
arabica coffee bean butter FL/FR |
roasted coffee bean concentrate FL |
roasted arabica coffee bean essence FL/FR |
roasted coffee bean essence FL |
roasted robusta coffee bean essence FL |
roasted coffee bean extract FL/FR |
roasted robusta coffee bean extract FL |
dried roasted coffee bean extract FL |
roasted arabica coffee bean oil CO2 extract FL/FR |
coffee bean oil extract FL/FR |
coffee creme brulee flavor FL |
coffee difuran FL/FR |
coffee dione FL/FR |
coffee distillates FL |
espresso coffee distillates FL |
coffee enhancers FL |
espresso coffee essence FL |
espresso coffee extract FL |
irish coffee flavor FL |
dark roast coffee flavor FL |
coffee flavor FL |
espresso coffee flavor FL |
coffee liqueur flavor FL |
coffee pyrazine FL |
coffee resinoid FL/FR |
coffee royale flavor FL |
difurfuryl ether FL |
diisoamyl thiomalate FL |
2,4- dimethyl thiazole FL |
2- ethyl-4-methyl thiazole FL/FR |
furfuryl mercaptan FL/FR |
methyl furfuryl disulfide FL/FR |
methyl furfuryl mercaptopropionate FL |
methyl furfuryl thiol FL |
2- methyl-5-vinyl pyrazine FL |
2-iso propyl pyrazine FL |
2- thiophene thiol FL |
corn chip |
2- acetyl thiazole FL/FR |
2- acetyl-2-thiazoline FL |
popcorn pyrimidine FL/FR |
creamy |
alpha- angelica lactone FL/FR |
dairy |
creme brulle coffee flavor FL |
earthy |
difurfuryl sulfide FL |
(±)-2- mercapto-5-methylheptan-4-one FL |
2- methyl-3-propyl pyrazine FL/FR |
ethereal |
allyl 2-ethyl butyrate FL/FR |
fatty |
coconut absolute FL/FR |
(E,E)-2,4- decadienal FL |
2- heptyl furan FL/FR |
(E,E)-2,4- nonadienal FL |
fishy |
4,5- dimethyl thiazole FL |
fruity |
benzaldehyde FL/FR |
furfuryl isobutyrate FL |
furfuryl isovalerate FL |
furfuryl propionate FL |
2,4- hexadien-1-ol FL |
methyl valerate FL/FR |
3- methyl-2-butenal FL/FR |
propyl benzoate FL/FR |
tiglaldehyde FL/FR |
fusel |
2- methyl butyraldehyde FL/FR |
garlic |
garlic oleoresin FL |
green |
dihydroxyacetophenone (mixed isomers) FL |
3,4- dimethoxystyrene FL |
2,5- dimethyl thiophene FL |
2,5- dimethyl-4-ethyl oxazole FL |
3- methyl pyridine FL |
4- methyl thiazole FL |
1-(5- methyl-2-furyl) propan-1-one FL |
2- methyl-5-isopropyl pyrazine FL |
(E,Z)-2,6- nonadien-1-yl acetate FL/FR |
2- vinyl pyrazine FL |
herbal |
wormwood oil america FL/FR |
wormwood oil italy FL/FR |
wormwood oil poland FL/FR |
lactonic |
gamma- heptalactone FL/FR |
meaty |
benzothiazole FL/FR |
2,6- dimethyl pyrazine FL/FR |
3- mercapto-2-butanone FL |
2- methyl 3-(methyl thio) furan FL |
molasses |
molasses blackstrap FL |
moldy |
strawberry furanone methyl ether FL/FR |
mustard |
furfuryl methyl ether FL |
musty |
2,5- dimethyl pyrazine FL/FR |
2- ethoxythiazole FL |
hazelnut pyrazine FL/FR |
menthofuran FL/FR |
2- methyl 5-(methyl thio) furan FL/FR |
propionaldehyde FL |
shoyu pyrazine FL/FR |
thymyl methyl ether FL/FR |
2,3,5- trimethyl pyrazine FL/FR |
naphthyl |
para- methyl anisole FL/FR |
nutty |
acetal FL/FR |
2- acetyl furan FL/FR |
3- acetyl pyridine FL/FR |
2- acetyl pyrrole FL/FR |
3- acetyl-2,5-dimethyl furan FL/FR |
3- acetyl-2,5-dimethyl thiophene FL |
2- acetyl-3-ethyl pyrazine FL/FR |
2- acetyl-3-methyl pyrazine FL/FR |
2- acetyl-3,5-dimethyl pyrazine FL/FR |
2- acetyl-5-methyl furan FL/FR |
aconitic acid FL |
almond hazelnut flavor FL |
arachis hypogaea fruit extract FL |
2- butyl-2-butenal FL |
roasted chestnut flavor FL |
3,5(6)- cocoa pyrazine FL |
3,6- cocoa pyrazine FL/FR |
3,5- cocoa pyrazine FL/FR |
coffee furanone FL/FR |
2,5- diethyl pyrazine FL |
3,5- diethyl-2-methyl pyrazine FL |
2,5- diethyl-3-methyl pyrazine FL |
2,3- dimethyl pyrazine FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2,4- dimethyl-5-vinyl thiazole FL |
2- ethyl pyrazine FL/FR |
1- ethyl-2-acetyl pyrrole FL |
2- ethyl-6-methyl pyrazine FL |
filbert heptenone FL/FR |
filbert heptenone B FL/FR |
filbert pyrazine FL/FR |
(+)-(E,S)- filbertone FL/FR |
(-)-(E,R)- filbertone FL/FR |
european hazelnut absolute FL/FR |
european hazelnut distillates FL |
hazelnut flavor FL |
roasted hazelnut infusions FL/FR |
european hazelnut oil CO2 extract FL/FR |
european hazelnut oleoresin FL |
hazelnut paste FL |
2,6- lutidine FL/FR |
2- methyl pyrazine FL/FR |
5- methyl quinoxaline FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine FL/FR |
nutty cyclohexenone FL/FR |
nutty pyrazine FL/FR |
nutty quinoxaline FL/FR |
nutty thiazole FL |
peanut oxazole FL |
sesame absolute FL/FR |
sesame absolute CO2 extract FL/FR |
sesame distillates FL |
tetrahydrofurfuryl alcohol FL/FR |
2,3,5,6- tetramethyl pyrazine FL/FR |
2,4,5- trimethyl thiazole FL/FR |
vinyl sulfurol FL/FR |
onion |
furfuryl isopropyl sulfide FL |
popcorn |
2- propionyl-2-thiazoline FL |
roasted |
2- acetyl pyrazine FL/FR |
roasted arabica coffee bean oil FL/FR |
ethyl 3-(furfuryl thio) propionate FL |
furfuryl thioacetate FL/FR |
hexyl mercaptan FL |
O- methyl S-1-methoxyhexan-3-yl carbonothioate FL/FR |
trigonella foenum-graecum seed oil CO2 extract FL/FR |
solvent |
2- ethyl furan FL |
methyl phenyl sulfide FL |
spicy |
chocolate cinnamon hazelnut flavor FL |
cinnamon hazelnut cappuccino flavor FL |
cinnamon hazelnut cream flavor FL |
para-alpha- dimethyl styrene FL/FR |
sulfurous |
2,3- butane dithiol FL |
butyl mercaptan FL |
ethyl methyl sulfide FL |
O- ethyl S-1-methoxyhexan-3-yl carbonothioate FL |
S- ethyl thioacetate FL |
S- furfuryl thioformate FL/FR |
furfuryl thiopropionate FL |
3- methyl-2-butane thiol FL |
2- thienyl mercaptan FL |
3- thiohexanol FL/FR |
toasted |
acetyl propionyl FL/FR |
vanilla |
vanilla hazelnut flavor FL |
vegetable |
1- furfuryl pyrrole FL/FR |
waxy |
para- cresyl laurate FL/FR |
winey |
iso amyl nonanoate FL/FR |
5- ethyl-2-methyl pyridine FL |
valeraldehyde FL/FR |
woody |
juniper berry oleoresin FL/FR |
sandalwood oil FL/FR |
whiskey lactone FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| coffee oxaline | 2- | methyl chinoxaline | 2- | methylquinoxaline | | quinoxaline, 2-methyl- |
Articles:
US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines |
PubMed:Antimicrobial activity of quinoxaline 1,4-dioxide with 2- and 3-substituted derivatives. |
PubMed:Pyrrolo[1,2-a]quinoxalines: novel synthesis via annulation of 2-alkylquinoxalines. |
PubMed:Investigation of the antidyskinetic site of action of metabotropic and ionotropic glutamate receptor antagonists. Intracerebral infusions in 6-hydroxydopamine-lesioned rats with levodopa-induced dyskinesia. |
PubMed:mGluR1, but not mGluR5, activates feed-forward inhibition in the medial prefrontal cortex to impair decision making. |
PubMed:Microinjections of urocortin1 into the nucleus ambiguus of the rat elicit bradycardia. |
PubMed:2-Methyl-3-(n-octylsulfan-yl)quinoxaline. |
PubMed:2-(3-Aryl-2-propenoyl)-3-methylquinoxaline-1,4-dioxides: a novel cluster of tumor-specific cytotoxins which reverse multidrug resistance. |
PubMed:Cardiovascular responses to microinjections of urocortins into the NTS: role of inotropic glutamate receptors. |
PubMed:Face-washing behavior induced by the group I metabotropic glutamate receptor agonist (S)-3,5-DHPG in mice is mediated by mGlu1 receptor. |
PubMed:Involvement of AMPA/kainate, NMDA, and mGlu5 receptors in the nucleus accumbens core in cue-induced reinstatement of cocaine seeking in rats. |
PubMed:Detection of dideoxyosone intermediates of glycation using a monoclonal antibody: characterization of major epitope structures. |
PubMed:Retrograde endocannabinoid signaling in a postsynaptic neuron/synaptic bouton preparation from basolateral amygdala. |
PubMed:On the microscopic theory of polar solvation dynamics. |
PubMed:Preparation and quantification of methylglyoxal in human plasma using reverse-phase high-performance liquid chromatography. |
PubMed:Thermodynamic properties of quinoxaline-1,4-dioxide derivatives: a combined experimental and computational study. |
PubMed:Effects of static vs. tidal hydrology on pollutant transformation in wetland sediments. |
PubMed:Alternative pathway for the formation of 4,5-dihydroxy-2,3-pentanedione, the proposed precursor of 4-hydroxy-5-methyl-3(2H)-furanone as well as autoinducer-2, and its detection as natural constituent of tomato fruit. |
PubMed:Role of guanylyl cyclase and cytochrome P-450 on renal response to nitric oxide. |
PubMed:5-hydroxytryptamine3 (5-HT3) receptors mediate spinal 5-HT antinociception: an antisense approach. |
PubMed:The metabotropic glutamate receptor agonist 1S,3R-ACPD stimulates and modulates NMDA receptor mediated excitotoxicity in organotypic hippocampal slice cultures. |
PubMed:Synthesis and cytotoxicity of 2-methyl-4, 9-dihydro-1-substituted-1H-imidazo[4,5-g]quinoxaline-4,9-diones and 2,3-disubstituted-5,10-pyrazino[2,3-g]quinoxalinediones. |
PubMed:Evidence of high levels of methylglyoxal in cultured Chinese hamster ovary cells. |
PubMed:MK-801-induced hyperlocomotion: differential effects of M100907, SDZ PSD 958 and raclopride. |
PubMed:5-Hydroxytryptamine-facilitated release of substance P from rat spinal cord slices is mediated by nitric oxide and cyclic GMP. |
PubMed:Pharmacological properties of quinoxaline derivatives as a new class of 5-HT3 receptor antagonists. |
PubMed:Methylglyoxal assay in cells as 2-methylquinoxaline using 1,2-diaminobenzene as derivatizing reagent. |
PubMed:Pharmacology of cloned human 5-HT1D receptor-mediated functional responses in stably transfected rat C6-glial cell lines: further evidence differentiating human 5-HT1D and 5-HT1B receptors. |
PubMed:Serotonin enhances gastric acid response to TRH analogue in dorsal vagal complex through 5-HT2 receptors in rats. |
PubMed:Differential affinity of dihydroimidazoquinoxalines and diimidazoquinazolines to the alpha 1 beta 2 gamma 2 and alpha 6 beta 2 gamma 2 subtypes of cloned GABAA receptors. |
PubMed:Noradrenergic mediation of spinal antinociception by 5-hydroxytryptamine: characterization of receptor subtypes. |
PubMed:The assay of methylglyoxal in biological systems by derivatization with 1,2-diamino-4,5-dimethoxybenzene. |
PubMed:5-hydroxytryptamine (5-HT)1A receptors and the tail-flick response. I. 8-hydroxy-2-(di-n-propylamino) tetralin HBr-induced spontaneous tail-flicks in the rat as an in vivo model of 5-HT1A receptor-mediated activity. |
PubMed:Characterization of serotonin receptors in isolated rat intramyocardial coronary artery. |
PubMed:Simple and sensitive determination of methylglyoxal in biological samples by gas chromatography with electron-capture detection. |
PubMed:Determination of methylglyoxal as 2-methylquinoxaline by high-performance liquid chromatography and its application to biological samples. |
PubMed:Cyclic voltammetry of phenazines and quinoxalines including mono- and di-N-oxides. Relation to structure and antimicrobial activity. |
PubMed:[Ergotropic efficacy of 2,3-dimethylquinoxaline-1,4-dioxide and 2-methylquinoxaline-1,4-dioxide in growing broilers using hydrocolloid-rich rations as well as broiler fattening feed]. |
PubMed:Studies on biologically active pteridines. III. The absolute configuration at the C-6 chiral center of tetrahydrobiopterin cofactor and related compounds. |
PubMed:Antibacterial effects of iodinin, 2-methylquinoxaline di-n-oxide and 2,6-dimethoxybenzoquinone in vitro. |
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