5-methyl quinoxaline

Full Material List
5-methylquinoxaline

Identifiers

FEMA 3203
CAS 13708-12-8
EINECS 237-246-5
Synonyms
  • 5- methyl-1,4-benzodiazine
  • 5- methylquinoxaline
  • nutty oxaline
  • quinoxaline, 5-methyl-
JECFA Food Flavoring 798
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.028 5-methylquinoxaline
DG SANTE Food Contact Materials N/A
FDA UNII L0AD7T152G
CoE Number 2271
XlogP3-AA 2.00 (est)
Molecular Weight 144.17676
Molecular Formula C9 H8 N2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty toasted roasted corn nutty coffee burnt
  • Odor Description:at 0.10 % in dipropylene glycol. toasted roasted corn nutty coffee burnt
  • nutty musty roasted corn chip coffee hazelnut potato
  • Odor Description:Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuancesMosciano, Gerard P&F 19, No. 6, 53, (1994)
Odor nutty
toasted, roasted, corn, nutty, coffee, burnt, musty, chip, hazelnut, potato
Flavor nutty
nutty, peanut, roasted, yeasty, corn, chip,

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Properties

Food Chemicals Codex Listed No
Appearance amber to amber brown liquid to solid (est)
Assay 98.00 to 100.00
Specific Gravity 1.13100 to 1.13500 @ 20.00 °C.
Lbs/Gal (est) 9.422 to 9.455
Refractive Index 1.61900 to 1.62200 @ 20.00 °C.
Melting Point 20.00 to 21.00 °C. @ 760.00 mm Hg
Boiling Point N/A
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value N/A
Vapor Pressure 0.046000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.04
Soluble In
  • alcohol
  • water, 1456 mg/L @ 25 °C (est)
  • water
Occurrence
  • almond roasted almond
  • coffee