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Journal Article 
Toxicological tests on flavouring matters. II. Pyrazines and other compounds 
Posternak, JM; Dufour, JJ; Rogg, C; Vodoz, CA 
Food and Cosmetics Toxicology
ISSN: 0015-6264
EISSN: 1878-6049 
HEEP COPYRIGHT: BIOL ABS. Flavoring substances (12) were screened for toxicity and the results were submitted to the expert panel of the Flavor and Extract Manufacturer's Association of the USA. Taking into account the conditions of intended use and the consistent toxicological behavior summarized in this report, the expert panel included these substances in the lists of the Generally Recognized as Safe substances. The flavoring compounds were 2-methyl-(3,5 or 6)-methylthiopyrazine (isomer mixture), 2-acetylpyrrole, 4-methyldiphenyl, 2-methyl-5-methoxythiazole, 2-acetypyridine, 2,6-dimethylheptan-4-ol (di-isobutylcarbinol), 3-ethyl-2,6-dimethylpyrazine, pyrazinylmethyl-methylsulfied, 2-methyl-3, 5 or 6-furfuryl-thiopyrazine (isomer mixture), trans-4-(2,6,6-trimethylcyclohex-1-enyl)-but-2-ene-4-one (rose dihydroketone), acetylpyrazine and pyrazinylethanethiol (pyrazine ethanethiol). No toxic effects were associated with the feeding of 5 of the compounds to rats for 12 or 13 wk, in amounts exceeding the probable human intake by a factor of several hundred. The reduction in body weight gain observed in the female rats receiving one compound and in both males and females fed another compound were probably of no toxicological significance, since they were not associated with other toxicologically significant differences between test and control animals.