Basic information Description References Safety Supplier Related
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2-Methoxypyrazine

Basic information Description References Safety Supplier Related

2-Methoxypyrazine Basic information

Product Name:
2-Methoxypyrazine
Synonyms:
  • METHOXYPYRAZINE
  • METHOXYPYRAZINE, 2-
  • FEMA 3302
  • FEMA NUMBER 3302
  • methoxy-pyrazin
  • 2-METHOXYPYRAZINE
  • 2-METHOXYPYRAZINE 99+% FCC
  • 2-Methoxypyrazine,98%
CAS:
3149-28-8
MF:
C5H6N2O
MW:
110.11
EINECS:
221-579-8
Product Categories:
  • Building Blocks
  • Heterocyclic Building Blocks
  • Alkoxypyrazines
  • pyrazine Flavor
  • Alphabetical Listings
  • Flavors and Fragrances
  • Pyrazine
  • Pyrazines
  • M-N
Mol File:
3149-28-8.mol
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2-Methoxypyrazine Chemical Properties

Boiling point:
60-61 °C/29 mmHg (lit.)
Density 
1.14 g/mL at 25 °C (lit.)
refractive index 
n20/D 1.509(lit.)
FEMA 
3302 | METHOXYPYRAZINE
Flash point:
114 °F
storage temp. 
Sealed in dry,Room Temperature
pka
0.53±0.10(Predicted)
form 
clear liquid
color 
Colorless to Almost colorless
Specific Gravity
1.140
Odor
at 1.00 % in dipropylene glycol. sweet nutty cocoa
Odor Type
chocolate
JECFA Number
787
BRN 
2241
LogP
0.75
CAS DataBase Reference
3149-28-8(CAS DataBase Reference)
NIST Chemistry Reference
Pyrazine, methoxy-(3149-28-8)
EPA Substance Registry System
Pyrazine, methoxy- (3149-28-8)
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Safety Information

Hazard Codes 
Xn
Risk Statements 
10-22-37/38-41
Safety Statements 
16-26-39
RIDADR 
UN 1993 3/PG 3
WGK Germany 
3
TSCA 
Yes
HazardClass 
3
PackingGroup 
III
HS Code 
29339990

MSDS

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2-Methoxypyrazine Usage And Synthesis

Description

2-methoxypyrazine is a kind of pyrazine derivative. It emits a kernels and cocoa-like aroma. It is a commonly used daily, food flavoring agent. It has many kinds of flavoring derivatives such as 3-Isobutyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine, 3-alkyl-2-methoxypyrazines and 3-isopropyl-2-methoxypyrazine. There derivatives could be found in wine and many kinds of fruits such as berry and grapes.

References

Murray, K. E., J. Shipton, and F. B. Whitfield. "2-methoxypyrazines and the flavour of green peas (Pisum sativum). " Chemistry & Industry 27.14(1970):897-898.
Hashizume, Katsumi, and Takashi Samuta. "Grape maturity and light exposure affect berry methoxypyrazine concentration." American Journal of Enology and Viticulture 50.2 (1999): 194-198.
Hartmann, Peter J., Harold M. McNair, and Bruce W. Zoecklein. "Measurement of 3-alkyl-2-methoxypyrazine by headspace solid-phase microextraction in spiked model wines." American Journal of Enology and Viticulture 53.4 (2002): 285-288.
HASHiZUME, Katsumi, and Norihiko Umeda. "Methoxypyrazine content of Japanese red wines." Bioscience, biotechnology, and biochemistry 60.5 (1996): 802-805.
Lacey, Michael J., et al. "Methoxypyrazines in Sauvignon blanc grapes and wines." American Journal of Enology and Viticulture 42.2 (1991): 103-108.

Description

Methoxypyrazine has an odor threshold of 700 ppb in water. Methoxypyrazine may be prepared from 2-hydroxypyrazine by various routes.

Chemical Properties

Methoxypyrazine has a sweet, nutty, cocoa odor. Methoxypyrazine contributes a distinctive “green, capsicum (bell pepper), herbaceous and earthy” aroma that is quite characteristic of certain wines, such as sauvignon blanc and cabernet sauvignon.

Chemical Properties

Colorless liquid

Occurrence

Present at ultra-trace levels in sauvignon blanc and cabernet sauvignon grapes and wine. Methoxypyrazine contributes a distinctive wine aroma, even at low parts per trillion levels. Also reported found in cooked beef, cocoa, malt and krill.

Definition

ChEBI: Methoxypyrazine is an aromatic ether and a member of pyrazines.

Preparation

From 2-hydroxypyrazine by various routes.

Aroma threshold values

700 ppb in water

Safety Profile

Skin and eye irritant. When heated to decomposition it emits toxic fumes of NOx.

2-Methoxypyrazine Preparation Products And Raw materials

Raw materials

2-MethoxypyrazineSupplier

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