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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 110.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 222.08 °C. @ 760.00 mm Hg (est)
|
| Vapor Pressure: | 0.154000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 181.00 °F. TCC ( 82.90 °C. ) (est)
|
| logP (o/w): | 1.794 (est) |
| Soluble in: |
| | water, 719 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: burnt |
| burnt earthy nutty roasted |
| Odor Description:at 0.10 % in propylene glycol. burnt earthy nutty roasted |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| 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
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| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 6,7-dimethyl dihydrocyclopentapyrazine usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.011 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 400 (μg/person/day) |
| Threshold of Concern: | 540 (μg/person/day) |
| Structure Class: | II |
| |
| 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): | 0.10000 | 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...
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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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Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
View page or View pdf
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :530404 |
| National Institute of Allergy and Infectious Diseases:Data |
| 6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazine |
| Chemidplus:0038917612 |
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 |
| alliaceous |
| alliaceous |
dipropyl disulfide
FL/FR |
| balsamic |
2- acetyl furan
FL/FR |
| caramellic |
iso propenyl pyrazine
FL/FR |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| coffee |
cichorium intybus root solid extract
FL/FR |
| ethereal |
acetal
FL/FR |
| green |
2-tert- butyl pyrazine
FL/FR |
geranium thiazole
FL/FR |
2- heptyl furan
FL/FR |
| mushroom |
3- octen-2-ol
FL/FR |
| musty |
3- acetyl-2,5-dimethyl furan
FL/FR |
hazelnut pyrazine
FL/FR |
menthofuran
FL/FR |
| nutty |
2- acetyl-3-ethyl pyrazine
FL/FR |
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 |
3,6- cocoa pyrazine
FL/FR |
filbert heptenone
FL/FR |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
sesame absolute
FL/FR |
| vegetable |
mesityl oxide
FL/FR |
| waxy |
2- tridecanone
FL/FR |
| For Flavor |
| No flavor group found for these |
benzyl disulfide
FL |
2-tert- butyl pyrazine
FL/FR |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL |
2,5- dimethyl thiazole
FL |
2- ethoxy-3-isopropyl pyrazine
FL |
methyl 2-(methyl thio) acetate
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 octanoate
FL/FR |
sulfuryl propionate
FL/FR |
| alliaceous |
| alliaceous |
dipropyl disulfide
FL/FR |
| burnt |
iso propenyl pyrazine
FL/FR |
| coffee |
cichorium intybus root solid extract
FL/FR |
difurfuryl ether
FL |
methyl furfuryl thiol
FL |
2- thiophene thiol
FL |
| fatty |
2- heptyl furan
FL/FR |
2- tridecanone
FL/FR |
| fishy |
4,5- dimethyl thiazole
FL |
| fruity |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
| green |
dihydroxyacetophenone (mixed isomers)
FL |
geranium thiazole
FL/FR |
2- methyl-5-isopropyl pyrazine
FL |
| mushroom |
3- octen-2-ol
FL/FR |
| mustard |
furfuryl methyl ether
FL |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
menthofuran
FL/FR |
| nutty |
acetal
FL/FR |
2- acetyl furan
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-3,5(or 6)-dimethyl pyrazine
FL/FR |
arachis hypogaea fruit extract
FL |
2- butyl-2-butenal
FL |
3,6- cocoa pyrazine
FL/FR |
3,5(6)- cocoa pyrazine
FL |
1- ethyl-2-acetyl pyrrole
FL |
filbert heptenone
FL/FR |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
nutty thiazole
FL |
sesame absolute
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| potato |
mesityl oxide
FL/FR |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
| solvent |
methyl phenyl sulfide
FL |
| sulfurous |
diphenyl disulfide
FL |
2- thienyl mercaptan
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 6,7- | dihydro-2,5-dimethyl-5H-cyclopentapyrazine | | 6,7- | dimethyldihydrocyclopentapyrazine |
Articles:
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3D/inchi