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Compound Summary

General Compound Information

2-ethylpyrazine

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Description

Ethylpyrazine is a member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well as cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste. It has a role as a fragrance, a flavouring agent and a Maillard reaction product.

Synonyms

2-ETHYLPYRAZINE; Ethylpyrazine; 13925-00-3; 2-Ethyl-1,4-diazine; Pyrazine, ethyl-;

2-ethyl pyrazine;Moldin;FEMA No. 3281;Pyrazine, 2-ethyl-;2-Ethyl-pyrazine;0QO4LUV16Z;1392-50-3;CHEBI:73232;FEMA 3281;CCRIS 2931;EINECS 237-691-5;UNII-0QO4LUV16Z;BRN 0108200;ethyl-pyrazine;ethylpyrazine, 2-;Ethylpyrazine, 98%;SCHEMBL12431;2-Ethylpyrazine;Ethylpyrazine;5-23-05-00402 (Beilstein Handbook Reference);CHEMBL97525;2-ETHYLPYRAZINE [FHFI];DTXSID2065676;2-Ethylpyrazine, >=98%, FG;Ethylpyrazine, analytical standard;ZINC4262348;MFCD00006149;AKOS003368474;CS-W021688;HY-W040948;AS-50068;DB-003654;AM20070410;E0334;FT-0612294;EN300-95637;O10771;A807505;Q-100149;Q27140387;

FlavorDB ID

74 PUBCHEM ID

Molecular Weight

108.14 Molecular Formula

C6H8N2

Openeye Can Smiles

CCC1=NC=CN=C1

IUPAC Inchikey

KVFIJIWMDBAGDP-UHFFFAOYSA-N

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CATEGORY	QUALITY	THRESHOLD	OCCURENCE	REFERENCE
smell				details

Toxicity Summary
Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database

Food Additive Safety (OFAS)
2-ETHYLPYRAZINE is used for FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT. More food additive safty information please view GRAS report.

EFSA's chemical Hazards Database : OpenFoodTox
This compound is found in OpenFoodTox with the name: Ethylpyrazine

Reference point : Defined point on an experimental dose–response relationship for the critical effect. This term is synonymous to Point of departure (USA). Reference points include the lowest or no observed adverse effect level (LOAEL/NOAEL) or benchmark dose lower confidence limit (BDML), used to derive a reference value or Margin of Exposure in human and animal health risk assessment. In the ecological area, these include lethal dose (LD50), effect concentration (EC5/ECx), no (adverse) effect concentration/dose (NOEC/NOAEC/NOAED), no (adverse) effect level (NEL/NOAEL), hazard concentration (HC5/HCx) derived from a Species Sensitivity Distributions (SSD) for the ecosystem (EFSA Scientific Committee,2018). Citation: DOI 10.5281/zenodo.4740174

Reference point information of this compound is not available!

Reference Value

Reference Value : The estimated maximum dose (on a body mass basis) or the concentration of an agent to which an individual may be exposed over a specified period without appreciable risk. Reference values are established by applying an uncertainty factor to the reference point. Examples of reference values in human health include acceptable daily intake (ADI) for food and feed additives, and pesticides, tolerable upper intake levels (UL) for vitamins and minerals, and tolerable daily intake (TDI) for contaminants and food contact materials. For acute effects and operators, the acute reference dose (ARfD) and the acceptable operator exposure level (AOEL). In animal health and the ecological area, these include safe feed concentrations and the Predicted no effect concentration (PNEC) respectively (EFSA Scientific Committee, 2018). Citation: DOI 10.5281/zenodo.4740174

OUTPUT ID	ASSESSMENT	QUALIFIER	VALUE	UNIT	POPULATION
2242	TTC Cramer Class II	=	9	µg/kg bw/day	Consumers
2075	TTC Cramer Class II	=	9	µg/kg bw/day	Consumers
2919	MSI/FC	=	0.3	mg/kg	Pigs
2919	MSI/FC	=	0.3	mg/kg	Poultry
2919	MSI/FC	=	0.5	mg/kg	Animal not used for food production - unspecified
2919	MSI/FC	=	0.5	mg/kg	Cattle
2919	MSI/FC	=	0.5	mg/kg	Salmons

Genotoxicity

Author	YEAR	OUTPUT ID	Genotoxicity
EFSA AFC	2008	2242	Negative
EFSA CEF	2011	2075	Negative
EFSA FEEDAP	2017	2919	Not determined

EFSA Outputs

Output ID	Title	DOI	Published
2075	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). EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)	doi:10.2903/j.efsa.2011.1921	06May2011
2242	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)	doi:10.2903/j.efsa.2008.636	07Mar2008
2919	Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species	doi:10.2903/j.efsa.2017.4671	03Feb2017

Receptors

Receptor	REFERENCE	EC50 [µM]	Effective Concentration [µM]
TAS2R38	details	968.00	300.00

Consensus Spectra

Spectrum Type	Spectrum View	Description	Polarity
Experimental GCMS	view	GCMS	positive

Content

Compound Summary

2-ethylpyrazine

Description

Synonyms

2-ETHYLPYRAZINE; Ethylpyrazine; 13925-00-3; 2-Ethyl-1,4-diazine; Pyrazine, ethyl-;

FlavorDB ID

74

PUBCHEM ID

26331

Molecular Weight

108.14

Molecular Formula

C6H8N2

Openeye Can Smiles

CCC1=NC=CN=C1

IUPAC Inchikey

KVFIJIWMDBAGDP-UHFFFAOYSA-N

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Content

Compound Summary

2-ethylpyrazine

Description

Synonyms

2-ETHYLPYRAZINE; Ethylpyrazine; 13925-00-3; 2-Ethyl-1,4-diazine; Pyrazine, ethyl-;

FlavorDB ID

74

PUBCHEM ID

26331

Molecular Weight

108.14

Molecular Formula

C6H8N2

Openeye Can Smiles

CCC1=NC=CN=C1

IUPAC Inchikey

KVFIJIWMDBAGDP-UHFFFAOYSA-N

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Shown in network

Similarity

Show/Hide similarity panel

Reference Details

OpenFoodTox: component Ethylpyrazine

Reference Details

GC-MS Spectrum