W314900
2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers
≥95%, FG
Synonym(s):
2-ethyl-3,5(or 6)-dimethylpyrazine
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About This Item
Empirical Formula (Hill Notation):
C8H12N2
CAS Number:
Molecular Weight:
136.19
FEMA Number:
3149
Council of Europe no.:
2246
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.100
NACRES:
NA.21
Organoleptic:
chocolate; hazelnut; nutty; peanut; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥95%
refractive index
n20/D 1.5015 (lit.)
bp
180-181 °C (lit.)
density
0.965 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
chocolate; hazelnut; nutty; peanut; roasted
SMILES string
CCc1ncc(C)nc1C.CCc2nc(C)cnc2C
InChI
1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3
InChI key
BOFLOMVCGPWPQC-UHFFFAOYSA-N
General description
2-Ethyl-3(5 or 6)-dimethylpyrazine, a mixture of isomers are odor-active pyrazine compounds that are typically found in roasted foods formed due to Maillard reaction and pyrolysis of serine and threonine.
Application
- Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024).
- The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023).
- Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024).
- Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024).
- Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023).
Biochem/physiol Actions
Taste at 5 ppm
Other Notes
Natural occurrence: Burley and Virginia tobacco, cocoa, coffee, cooked beef, peanut, Swiss cheese.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
156.2 °F
flash_point_c
69 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Related Content
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Mosciano, G.
Perfumer & Flavorist, 30, 57-57 (2005)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 41-41 (2005)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W314900-100G-K | 04061835566624 |
| W314900-250G-K | 04061837527685 |
| W314900-SAMPLE-K | 04061835566648 |
| W314900-1KG-K | 04061835566631 |